I cleaned it up and added another half gallon bottle of apple juice. I will now have to give it an adiditional couple of days before moving to bottles. Which also means I might need to buy some more, I don’t think I have enough bottles to complete two full runs. Oh wait I have that 1 gallon bottle I bought a few weeks back. It will do for a still cider I’m guessing.
Dang, I’m having a day of near misses with the alcohol today… keeping finger’s crossed!
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Indy car
One of the gallons was a freebie “I don’t know what to do with it.” cause it already had started to ferment. I’m going to try making cider from wild yeast sinec it was free and I had the space. Nothing on my shelf at all since the spring’s been so cold and RL has taken precedent.
Pack’s a Wallopen is in a two gallon container. Its that half gallon, 1 cup of sugar and enough 100% apple juice to top it up. I’ve got that on the shelf in the mud room where its not yet very warm. This week should hit the 50’s though and it probably will take off. Remind me to get SG readings when I finish this.
The second half is more traditional, all the same above except the yeast will be my prefered L118. I didn’t start that one till today April 2nd, since I didn’t have enough apple juice around the house. I had a frozen juice and thawed it, then seconds before pouring it into the fermentator I noticed it was “apple raspberry” flavor. Not going to put that in my cider yet. Flavor experiments come after I get consistent results. This will be drinkable in July though ‘samples’ may emerge sooner 🙂
ps: the magic number is 7.36
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