damien
Well-Known Member
I started fermenting some hard cider just before new years. Here is what I used:
2 gal Solana Gold Autumn Harvest flash pasteurized apple cider
1 lalvin ec 1118 champagne yeast pitched into 2 oz 105*F sterile water for ten min
O.G. 1.054 fermenting at 60*F.
Yeast activity was noticed after only 17 hours. Has slowed down considerably and I will take another gravity on the tenth. But I think I will be able to bottle by the 13th of this month.
next month I'm getting my cider from apple hill and will be trying a saison yeast.
2 gal Solana Gold Autumn Harvest flash pasteurized apple cider
1 lalvin ec 1118 champagne yeast pitched into 2 oz 105*F sterile water for ten min
O.G. 1.054 fermenting at 60*F.
Yeast activity was noticed after only 17 hours. Has slowed down considerably and I will take another gravity on the tenth. But I think I will be able to bottle by the 13th of this month.
next month I'm getting my cider from apple hill and will be trying a saison yeast.
