Ben34
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- Dec 5, 2011
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Ok, so I caught the cider bug after a trip to Ireland and a lot of Bulmers.
Yesterday I put a little over 7 gallons (a mix between a fresh cider mix from a local distillery and store bought fresh pressed juice) in a 7.9 gal. fermenting pail. The sg was 1.040. I added a little over a pound of brown sugar which brought the sg up to 1.053.
I added English cider yeast, stuck the lid on and popped on an airlock, and figured that I better start checking with people that know about best next steps, figuring that I will be ready when I do another batch.
What should I do now? What temperature should I try to keep the pail at? How long should I forget about it? Anything else?
Thanks a lot, this is fun.
Yesterday I put a little over 7 gallons (a mix between a fresh cider mix from a local distillery and store bought fresh pressed juice) in a 7.9 gal. fermenting pail. The sg was 1.040. I added a little over a pound of brown sugar which brought the sg up to 1.053.
I added English cider yeast, stuck the lid on and popped on an airlock, and figured that I better start checking with people that know about best next steps, figuring that I will be ready when I do another batch.
What should I do now? What temperature should I try to keep the pail at? How long should I forget about it? Anything else?
Thanks a lot, this is fun.