Well after the disasterous consequences of my Beaujalois I decided to try to make some cider. Well sort of a juiced up rocket fuel cider.
3 Gallons of store bought apple juice
2 lbs. of Dark brown sugar
3 tsp. of yeast nutrient
1 pack of champagne yeast
SG 1.070 at 74 Degrees.
My plan is to ferment dry then split the batch. Half the batch will remain flat but slightly sweetened with apple juice, the other half will be primed in the bottle to make it fizzy.
I am a little concerned it may come out a bit hot but we'll see. I am going to bottle the fizzy ones in those easy cap bottles with the rubber stopper and metal closing gizmo. They look pretty neat.
earl
3 Gallons of store bought apple juice
2 lbs. of Dark brown sugar
3 tsp. of yeast nutrient
1 pack of champagne yeast
SG 1.070 at 74 Degrees.
My plan is to ferment dry then split the batch. Half the batch will remain flat but slightly sweetened with apple juice, the other half will be primed in the bottle to make it fizzy.
I am a little concerned it may come out a bit hot but we'll see. I am going to bottle the fizzy ones in those easy cap bottles with the rubber stopper and metal closing gizmo. They look pretty neat.
earl
