CrealCritter
Sustainability Master
- Joined
- Jul 16, 2017
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So what do you do when your buddy at the homebrew store takes you to the cooler and says "I pressed a bunch of apples last year, filtered, pasteurized and sealed in sterile gallon jugs and I would like to give you 6 gallons". We'll you take it of course and ferment it - I mean what else would you do?
1 dissolved 3 lbs of pure cane sugar in 1/2 gallon of boiling water. The Original Gravity came out to 1.053 about 6.7% alcohol potential. It darn near topped out my 6 1/2 gallon glass carboy. I pitched a packet of Mangrove Jacks Cider yeast, with a alcohol tolerance of 18%. Which will dry this batch of cider right out. So I also added teaspoon of acesulfame potassium. Which is a non fermentable sweetner with hopes it doesn't turn out sour dry. If it does I'll back sweeten it at bottle time. Hopefully the ladies in my life will like it.
1 dissolved 3 lbs of pure cane sugar in 1/2 gallon of boiling water. The Original Gravity came out to 1.053 about 6.7% alcohol potential. It darn near topped out my 6 1/2 gallon glass carboy. I pitched a packet of Mangrove Jacks Cider yeast, with a alcohol tolerance of 18%. Which will dry this batch of cider right out. So I also added teaspoon of acesulfame potassium. Which is a non fermentable sweetner with hopes it doesn't turn out sour dry. If it does I'll back sweeten it at bottle time. Hopefully the ladies in my life will like it.
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