Cider Fermenting

There is something about winter that makes fermenting so much more

appealing. I picked up a 1 gallon jug of apple cider from "Wally

World" for $4 and decided to try and ferment it. I've had good luck

with ciders in the past, but on this version I noticed a potential

problem. There is a ingredient called "potassium sorbate" in the list

which even says "to preserve flavor". The truth is that potassium

sorbate prevents yeast colonies from multiplying. A clever work around

was pointed out to me by this instructable. The solution is to start with a packet of

champagne yeast in sugar water and get the yeast multiplying before

adding it into the store bought apple cider. This just takes a few

hours.

 

This cider has a few things going for it that my previous fermentation

experiment did not. I am using a temperature strip, proper air lock,

and documented the starting values for specific gravity/balling/

potential alcohol.

Done