LuigiMario
Member
So, I started my very first hard cider on 9-30-09:
1/2 gallon unpasteurized cider
1/2 tsp red star bread yeast
1.5 cups white sugar
1.5 cups lt brown sugar
stored around 65-70
I dissolved the sugar into some of the cider (about half) over low heat, no boiling or anything. Let it cool, tossed the cider and the sugar cider mixture into the bottle with the yeast dropped on top. I racked into another bottle on 10-11.. it seemed like the fermentation had stopped (airlock bubbled MAYBE once per min.) so I added half a crushed campden tablet, let it sit 24+ hours in the fridge reracked it again. I tried calling it done and drinking it (has a great flavor), it's just WAY too sweet.. I saw a thread on Graham's English Cider and I'm toying with the idea of getting some apple juice and starting some of it and just adding what I've made instead of sugar.. I'm not really sure what to do with it (the sweet cider that is).
Thanks
LuigiMario
1/2 gallon unpasteurized cider
1/2 tsp red star bread yeast
1.5 cups white sugar
1.5 cups lt brown sugar
stored around 65-70
I dissolved the sugar into some of the cider (about half) over low heat, no boiling or anything. Let it cool, tossed the cider and the sugar cider mixture into the bottle with the yeast dropped on top. I racked into another bottle on 10-11.. it seemed like the fermentation had stopped (airlock bubbled MAYBE once per min.) so I added half a crushed campden tablet, let it sit 24+ hours in the fridge reracked it again. I tried calling it done and drinking it (has a great flavor), it's just WAY too sweet.. I saw a thread on Graham's English Cider and I'm toying with the idea of getting some apple juice and starting some of it and just adding what I've made instead of sugar.. I'm not really sure what to do with it (the sweet cider that is).
Thanks
LuigiMario