Jeff has been researching the making of Hard Apple Cider for a few weeks. We filled our glass carboys on 11-6-13 and left them at room temp. We have two carboys, a 5 and 6.5 gallon, filled with 10 gallons of cider with a stopper and vapor lock. Because we washed the apples before pressing, the natural yeast had not started fermentation. We added Epernay yeast on 11-8-13 and placed the carboys in a cool place for a slow fermentation.
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