In order to make the cider we needed more fermenting space, so up to Fermentation Trap we went and bought another 3 gallon carboy, the necessary bung, airlock and yeast. Originally we were going to use wine yeast, but after speaking to the guy working in the store we opted for the Safale 04 dry yeast, which apparently most cider makers in these parts use. I also picked up some more steriliser because I didn't like working with the C-Brite stuff.
Mrs Velkyal's recipe was simplicity itself:
- 2.5 gallons pressed apple juice with no preservatives and junk
- Safale 04 yeast
1. Mrs V pouring the juice into the carboy
2. Yeast sprinkled on the must
3. Yeast happily doing its thing.
The OG of the must was 1.044, so we are looking for a 4.5%-5%ABV cider when it is done, and after months in bottles conditioning, something nice and refreshing for next summer. Now, where can we hide a small still?