Batch #10

On December 31, I started a 4 gallon batch which is targeted for kegging. That's right: I am setup for kegging! The plan is to:

• ferment a 4 gallon batch to dryness
• allow to age 3+ months in the keg at room temperature
• back-sweeten with apple juice to desired sweetness (~1.015 SG)
• refrigerate and force carbonate for drinking

One thing to keep in mind is that no chemicals will be added, so the cider will still have active yeast. Therefore the refrigeration after back-sweetening is essential: otherwise the yeast will begin to ferment the newly added apple juice. Recipe #10:

• 4 gallon Murray's apple cider
• 1 pack Wyeast Whitbread (1099) Direct Pitch Activator