Half-cocked
New Member
Just thought I'd introduce myself... I joined about a year ago, but only just recently got around to starting my first batch of cyser. Around 20 years ago, I tried making a few batches of ale, but they all came out a little "off". I thought I'd give cider a try this time.
My first batch, started last weekend:
4 gallons of Baugher's apple cider
4.5 pounds of honey
S.G. was about 1.083
Red Star Montrachet yeast, rehydrated in 4 oz. boiled/cooled water for 20 minutes before pitching
Basement temperature is 74 degrees
I put everything in the carboy on Sunday afternoon, and it was bubbling merrily by the next morning. Fermentation peaked around 60 bubbles per minute on day 2, has now slowed to around 30 per minute. Not as vigorous as what I remember from my ales, hopefully this is normal.
I hope I'm better at this than making beer - I'll find out in a few months!
My first batch, started last weekend:
4 gallons of Baugher's apple cider
4.5 pounds of honey
S.G. was about 1.083
Red Star Montrachet yeast, rehydrated in 4 oz. boiled/cooled water for 20 minutes before pitching
Basement temperature is 74 degrees
I put everything in the carboy on Sunday afternoon, and it was bubbling merrily by the next morning. Fermentation peaked around 60 bubbles per minute on day 2, has now slowed to around 30 per minute. Not as vigorous as what I remember from my ales, hopefully this is normal.
I hope I'm better at this than making beer - I'll find out in a few months!
