Jose-Arcadio-Buendia
New Member
As an experimental batch I bought a gallon (two half gallon bottles) of Mott's apple juice from concentrate. I put it in a one gallon pet water bottle and shook it to aerate. I don't have a hydrometer so I didn't take SG readings. I then put half a teaspoon of bread yeast boiled in 50mL of water for nutrient. Then I pitched one fourth of a packet of rehydrated Premier Cuvee yeast. For the air lock I drilled a hole in the cap of the bottle and put an improvised blow off tube. The next day it was fermenting vigorously. At three days I noticed a sulfur smell, but it fade away. Then in five days the fermentation slowed down. In eleven days the cider completely cleared. The fermentation temperature was approximately 86 F. I think the fermentation is not completely done since I see a small stream of bubbles forming from the bottom and I tasted the cider and it is somewhat dry but not as dry I would expect using Premier Cuvee from reading how it will ferment bone dry. My plan is to leave it for a month in primary if my patience allows it. My question is about the short time it took for the cider to clear, is it normal or is something wrong.
