My first cider turned out nicely. But since it was my first, I can do better. Also it was intended for someone with a gluten problem. Well, that person did not have a chance to try the cider. Our neighborhood ladies made sure of that. So off to the store to gather ingredients and started a new.
This time I planned to not let the cider get warmer than 68 degrees. I made a starter for the 2 packets champagne yeast using 400 mls of apple juice and 400 mls of water. As soon as the yeast started I added the juice and concentrate to the fermenter to give us 1.075 OG and pitched. Today we pulled off a little for testing. DAMN 400% better than the first batch! It is amazing how controlling temperature improves fermentable's. The first batch chugged away at 74-75 degrees to produce a nice cider. This batch has never seen anything over 66 degrees. WOW, I would buy this stuff as is at the store. We are setting at 1.032. not too much longer...
No comments:
Post a Comment