Cider
November 10, 2007
There. 5 gallons of unpasturized, unpreserved Rochester Cider Mill cider has been put to ferment. In with the juice is two pounds of honey from Honeyflow Farm in Dryden, MI, two pounds of Domino Dark Brown (Cane) Sugar, and one packet of Lalvin D47 yest.
With an original gravity (density) of 1.082~1.084, this cider will hopefully be around 7% – 8.5% when it is done.
That sounds like it will be really yummy when it’s done!
Hopefully. :) The last two batches of stuff which I fermented didn’t come out very well. (Blueberry cider and oaked IPA.)
do you still have the oaked stuff?
my oaked ipa was harsh at first…mellowed out nicely
I think mine somehow grew some nasty alcohols. Then again, I haven’t tried it in a few months… How long did yours take to mellow?
Hrm, I just tried one warm and I think it’s getting better…
Hope it turns out.
I drove past this store today and thought you might find it interesting.
Thanks. :) Yeah, that’s one of the other big homebrewing places in Michigan… Thankfully Cap N Cork is only about four miles away.