Cider
by Jim Vondracek on 12/29/10
July 31
We've got another five gallons of cider on the way - we used apple juice from the grocery store (pasteurized but no preservatives), pectic enzyme, and some yeast I had harvested, washed, and stored from a previous batch - a Scottish variety called Edinburgh. Its bubbling away and I'll check tomorrow to see if its at the right balance of dryness/sweetness (about 1.010 sg for those who know how to use a hydrometer). .
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