I have my first batch of cider fermenting now. I used a recipe from a coworker who has been making it for 20+ years. After reading, it sounds more like apple wine than hard cider.
5 gallons of unpasteurized cider
3lbs corn sugar
1 packet Ale yeast
OG = 1.071 (he said I should expect approx 10% alcohol from this)
My wife insisted that I keep the primary bucket in the basement instead of the dining room. I have it off the floor on a work bench, but it's suppose to get pretty cool tonight (low 40's). Am I worried for nothing or should I be moving this up to a spare bedroom and risk an argument with a pregnant woman?
Also, he usually lets it ferment 2-3 weeks, then racks to a glass carboy and lets it sit for another 2-3 weeks, then bottles. From what I've read on here, people let it sit much longer. This is Boston and the temps will continue to drop. Any advice? I'd rather not buy one of those carboy warmers.
5 gallons of unpasteurized cider
3lbs corn sugar
1 packet Ale yeast
OG = 1.071 (he said I should expect approx 10% alcohol from this)
My wife insisted that I keep the primary bucket in the basement instead of the dining room. I have it off the floor on a work bench, but it's suppose to get pretty cool tonight (low 40's). Am I worried for nothing or should I be moving this up to a spare bedroom and risk an argument with a pregnant woman?
Also, he usually lets it ferment 2-3 weeks, then racks to a glass carboy and lets it sit for another 2-3 weeks, then bottles. From what I've read on here, people let it sit much longer. This is Boston and the temps will continue to drop. Any advice? I'd rather not buy one of those carboy warmers.