Just make sure you get the PASTEURIZED, NO PRESERVATIVES cider. I use a brand called “Country Cider Mill” out of Olympia, Washington. Been adding about 1/2 lb of corn sugar per gallon of cider and using the Safale 05 yeast.
I’d like to try another batch using the Wyeast Loncon ESB but I have had such a miserable damn record of popping those stupid internal packs! Arggghh!! I shouldn’t have to smack it with a sledgehammer!!
Got 2 more Coopers, a Real Ale and a Dark Ale. Gotta drink my Bitters first.
Bottoms up!
Can you give me some directions on the cider? I picked up some raw cider from the farmers’ market a few years ago and hardened it, but I didn’t make a very good job of it. It was certainly alcohol, though. I bottled it in 22-oz bottles and I’m saving it for a REAL emergency.