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First Batch of Apple Cherry Cider turned out good.
I have been brewing beer for last six months and decided to try a hard cider at the request of a couple friends. I went with three gallons of regular apple juice that only contained Vitamin C as an additive, and then a half gallon of regular cherry juice also not containing anything but Vitamin C. I heated one gallon of apple juice up to 100 degrees and added a 2lb bag of brown sugar. I added this to the other apple and cherry juice and put it in the fermentor with Wyeast Cider Yeast. I wish I would have made more because it only bubbles a little bit and I could have gotten more into my 5 gallon carboy. I let it go for about 10 days however it was still vigoriously fermenting. I looked into it and the cider yeast with adequete sugar will ferment to something like 14% abv. I wasn't looking for this so I added three campden tablets to kill the yeast. I don't know what this did because it kept fermenting. I thought maybe this was a chemical reaction escaping from the air lock however I bottled two days later. A week and a half later I ended up with a sparkling hard cider that tastes identical to "Hardcore Cider" that is sold up here in MN. Overall a good experience. Most is already gone to friends but for future batches what is the life of this stuff without any preservitives or hops? Also I don't think much of the yeast was killed with my campden tablets...did I not add enough?
I'm still slowly sipping on a hard cider I made last fall.
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