HARD CIDER, v 2.0
The first batch is almost gone, so I’ve started a second batch. This time, I started with 1 gallon of Musselman’s apple cider to which I added 1 pound of dark brown sugar. Pitched with a full packet of Red Star Champagne yeast. If I did the calculations correctly and if the yeast converts all of the sugar, I should end up with a brew around 10.8% ABV.
It’s only been four hours and already the brew is bubbling away nicely.