I am a big fan of fresh apple cider but an even bigger fan of hard cider. When Monica headed south this past Saturday to the Hocking Hills for her last trip to Deep Woods (the site of her student research project) she picked up 5 gallons of cider from the Laurelville Fruit Company. They produce far and away the finest apple cider I have ever tasted and I have set out to see how well it ferments. I know a number of people who are likely to come knocking on my door two weeks after I bottle, so Ill keep updating the progress as it evolves.
For the sake of posterity, here is the recipe.
5 Gallons of Apple Cider
2.5 tsp Pectic Enzyme
2.5 tsb Yeast Nutrient
1.5 tsp Acid Blend
The hydrometer read 1.050 so I expect about 5% alcohol.
I mixed in a sanitized Primary, added a quarter teaspoon of potassium metabisulfate and will let it set for 24 hours.
Tomorrow I will pitch 1 package Cote De Blanc yeast.
