Batch number two of my apple cider experiments. I am going to add a little tannin to this batch as well as some yeast nutrient. From what I have read the difference between american ciders and English ciders is the tannin that is in the English ciders. I have always liked the dry English ciders that I have tried so this hopefully will taste close to one of them. I really should use the exact same yeast for all of these experiments. But I have several in the fridge that are getting close to end of life so I need to use them up. Also adding a smidgen of pectic enzyme to help clarify it out. I forgot to add any to the previous 2 batches I made (5 gallon farm apples and 1 gallon store-bought)
Hard cider ingredients:
- apple mix: organic unfiltered Cider. (same as I used for batch 1)
- yeast: Montrachet
- pectic enzyme
- yeast nutrient
Measurements:
- Original Gravity (OG): 1.060
- Final Gravity (FG): pending
- estimated alcohol amount at FG of 1.0=8.2%
Now to let it bubble for a month or so. Go Cider go
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