New Cider Experiment
by Jim Vondracek on 08/13/11
Am doing an experimental 2.5 gallon batch of Pomegranate-Apple Cider, with 1/2 gallon of pomegranate juice and 2 gallons of apple juice. No preservatives, of course, and I added pectic enzyme to help make the final cider clear or non-hazy. Its being fermented with Nottingham ale yeast.
This is a picture of the cider fermenting away in the glass carboy, which is inside a plastic tub with water and a frozen juice bottle, to keep the fermentatin temperature around my target of 62 F.
The piece on top of the carboy is an airlock, which allows CO2 to escape, but no air or contaminants to get in. The yeast produce alcohol and CO2 as it eats up the cider sugars.
Should have a report back on how this experiment turns out in a couple of weeks.
