Apples in Cider Blend
35% Honey Crisp
10% Stayman Winesap
5% Sun Crisp
Total 5 Gallons
I might fortify the cider by adding 2lbs sugar to raise SG to 1.074 giving around 8.5% ABV
Red Star Dry Red Wine Yeast
- 11/8/15 – Pitched yeast after rehydrating in water at 62F
- 11/10/15 AM – Moved carboy in to fermentation chamber set at 70F, fermenting, but much slower than a beer yeast would ferment.
- 11/12/15 – Fermentation has become very vigorous
- 11/23/15 – Visible fermentation has slowed, but still alot of bubbles rising to the top.
More to come!