mpetty
Well-Known Member
Hello everyone -
I started a cider project last night. I have two 1-gallon batches. In one of the batches, I just poured the juice from the bottle into the jug, added the starter, and airlocked it.
I was a bit more ambitious with the second. I added cloves, pumpkin pie spice, and about 2 pounds of brown sugar. I got this up to 160 degrees and kept it there for 30 minutes, then cooled it quickly and transferred it to a jug, pitched the starter, and airlocked it. I took a SG reading for this, and after I let the herbs settle in the hydrometer tube, I had a room temperature reading of 1.104! Is it normally this high?
The unfermented cider from the second experiment tasted excellent, though it was very, very sweet.
I started a cider project last night. I have two 1-gallon batches. In one of the batches, I just poured the juice from the bottle into the jug, added the starter, and airlocked it.
I was a bit more ambitious with the second. I added cloves, pumpkin pie spice, and about 2 pounds of brown sugar. I got this up to 160 degrees and kept it there for 30 minutes, then cooled it quickly and transferred it to a jug, pitched the starter, and airlocked it. I took a SG reading for this, and after I let the herbs settle in the hydrometer tube, I had a room temperature reading of 1.104! Is it normally this high?
The unfermented cider from the second experiment tasted excellent, though it was very, very sweet.