Last year I made a cider, that turned out pretty bad.
I used wine yeast and didn't really have a plan.
I still have one bottle I am going to crack open next weekend when my brother comes for a visit.
I decided to give it another try this year.
I took 3 gallons of grocery store juice and fermented it with SO4.
After 2 weeks I transferred it to a carboy and added some French oak chips that I soaked in Bourben. (I also added the bourbon).
I was surprised at how clear it was. The stuff I did with the wine yeast never really cleared.
Left with a nice yeast cake in the bucket, I decided to pitch another batch on the yeast cake.
This time I made a strong tea using 12 tea bags, 1 lb of dark brown sugar and about 1/2 cup of molassas.
Added the "tea" to four gallons of juice, and dumped it on the yeast from the previous batch.
It's fermenting like mad.
Here is a picture of the sample.
I used wine yeast and didn't really have a plan.
I still have one bottle I am going to crack open next weekend when my brother comes for a visit.
I decided to give it another try this year.
I took 3 gallons of grocery store juice and fermented it with SO4.
After 2 weeks I transferred it to a carboy and added some French oak chips that I soaked in Bourben. (I also added the bourbon).
I was surprised at how clear it was. The stuff I did with the wine yeast never really cleared.
Left with a nice yeast cake in the bucket, I decided to pitch another batch on the yeast cake.
This time I made a strong tea using 12 tea bags, 1 lb of dark brown sugar and about 1/2 cup of molassas.
Added the "tea" to four gallons of juice, and dumped it on the yeast from the previous batch.
It's fermenting like mad.
Here is a picture of the sample.
