SP after primary fermentation: 1.8 (sorry forgot to read at first set up!)
Moved to secondary fermentation (big plastic jugs) on May 14th, 2016.
Using what I think will be my preferred method going forward:
Used 2 litres of apple juice from Father in Law’s apple tree, 1 kg brewing sugar plus a John Bull Country cider kit to get the apple concentrate. Used Savin 118 yeast I prepped in a bottle before adding to mix. This batch is a month late because of the cold spring and the fact that I had a batch that didn’t take off using the generic yeast that came with a previous cider kit. 🙁
Oh and I opened the packet of ‘yeast nutrient’ and it’s basically just sugar. Used it anyway.
I call this batch Andrew’s Apples because I wanted to have it ready for his wedding in June. Won’t make that now. A month from now I will bottle not drink, and it’ll be August or September before it’s really good.