Well, what I was worried about was activating the pack and have it explode on me overnight! Don’t need that mess, so I figured a pinhole would do the trick.
Next time I think it will be cider again, with the added sugar before fermentation. I was thinking about trying brown sugar, as it is a plant material and has alot of the micronutrients in it that yeast might like.
But I may spring for the yeast nutrient pack, I am still unsure and probably will make my mind up at the store.
So except for a few slight mods to my machinery, etc, the next try will be aimed at making (and bottling) some pretty darn strong sparkling cider!
You have no worries about it exploding. You actually want it to be completely started before pitching it. I would give it at least 24 hours to expand.
Consider using either corn sugar, brown sugar ( a little goes a long way for flavor) or even honey as your adjunct sweetener. Both corn sugar and honey are 100% fermentable. Table sugar will give you off flavors and brown sugar has some molasses flavors that you might not want in a cider, but that is between you and your taste buds.
Don’t bother with the yeast nutrient, you have TONS of sugars for the yeasties to eat, they will be just fine without them.
I am so pleased you had such a good result.
I honestly think if most people knew how easy it was to make hooch the stores would go out of business.
Cheers!
knewshound