Cider Progress

Now I have two types of cider. One batch that didn't ferment all that

well and another that is really bubbling. The first batch I should

have made a yeast starter at a temperature of 105F and let it sit for

a few hours. Instead I used a significantly lower temperature and only

let the starter go for one hour. My second 1 gallon batch of apple

cider received the appropriate yeast starting temp/time and is

bubbling away. I also used a different brand of cider this powerful

bubbler is "Tree Top". I'm drinking the first batch now after nearly a

week and it is tasty with very little alcohol. The second batch will

be bottled and shelved until March.

Done