I made a batch of cider which is currently fermenting.
Any advice on fermenting time and bottling? I'm thinking that I can drink some in a week and bottle for another 5-7 days to get some carbonation?
Is there significant value on maturation?
Lastly, any idea how much alcohol I could be producing?
Note: My hydrometer broke
Ingredients:
3kg Apples juiced, 20% pulp included
3.5kg Sugar
2 lemons juiced with 2 tea bags (apparently to assist the yeast)
Anchors Brewers yeast
12l final volume in the fermenter
Still bubbling consistently after 3 days
Regards,
John
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Any advice on fermenting time and bottling? I'm thinking that I can drink some in a week and bottle for another 5-7 days to get some carbonation?
Is there significant value on maturation?
Lastly, any idea how much alcohol I could be producing?
Note: My hydrometer broke
Ingredients:
3kg Apples juiced, 20% pulp included
3.5kg Sugar
2 lemons juiced with 2 tea bags (apparently to assist the yeast)
Anchors Brewers yeast
12l final volume in the fermenter
Still bubbling consistently after 3 days
Regards,
John
Sent from my SM-A530F using Tapatalk
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