Recent content by SoTempe

Very interesting. Thanks for the input. I think I'll let it get to six weeks from pitching since that's around where CvilleKevin kegged and since yours has continued to improve in the keg as of just over six weeks (if I'm doing the math right). I'm considering using the fining agents left...

I just whipped up a batch that is 5 gallons cider with 2lbs of light brown sugar and 1lb of dark brown sugar. Those brought it to 1.08 at 82 degrees. Pitched in Nottingham yeast and will probably have it sitting at 65 degrees on average. The idea here is to get something that's not wimpy...