Hardening the cider

So I went to Strange Brew today and got some champagne yeast for the cider. While I was there the guy helping me (probably should have gotten his name) suggested that I combine them into one gallon jug, so I decided to do that.

First – sterilize everything with Star San which the most difficult part was figuring out how much to add to the little bit of water I was using. I eventually converted to milliliters (as it’s supposed to be one ounce per 5 gallons of water, so 1/5 an ounce in a gallon, 1/10 of an ounce in half a gallon… which basically translates to 2 milliliters, which I could measure and extract using a syringe without a needle.) The other hard part is waiting for everything to air dry.

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While things were drying I proofed the yeast, which was also complicated as the packets are for 5 gallons, but I think I got about 1/5 of the packet. Strange Brew is getting in a shipment of unpasteurized cider the first week in November, so I think I’ll probably pick up some then. Excitingly I can get it in 1 to 5 gallon increments.

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Once the cider was all in the jug, I then tried to use a hydrometer to figure out what the sugar content was.. And er, I still have no idea, but I think it’s good? I added a little extra water to get the level up to where the glass comes in to reduce the air space, and added a little sugar to see if I could move the hydrometer at all (nope) so I decided to let it be.

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I then filled the air lock with vodka, using my syringe again.

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Now the waiting!

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While waiting for everything to sterilize dry, I also made some spice cookies:

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