Batch #3

This post is a little late, but last Sunday, September 25, I started batch #3. It is very similar to batch #2, as I didn't add any extra sugars. I measured the SG of the starting cider to be ~1.050. This is less than batch #2, but plenty of sugar to get it to >5% ABV.

Here's the recipe:

1 gallon Apple Wedge Cider (Hendersonville, NC)
~1/2 5 gram pack of Red Start champagne yeast

I mixed ~1 1/2 cups of cider and yeast in a mason jar. I then added this to a 1 gallon jug/carboy and "topped off" with the remaining cider. The cider was right out of the fridge, so it may take a while to get going. I put a fermentation lock on it and will let it sit for the next week.

The plan for this batch is to add fresh cider at bottling as the source of sugar. I read a recipe from someone at MIT (here's the write up and recipe). I hope that this will add a bit of extra apple flavor to the end product.