Tuesday, December 24, 2013
Wines I'm Making: Hard Cider Bottled (December 23, 2013)
I capped the portion fermented using White Labs English cider yeast with green caps. The portion fermented with the Mangrove Jack yeast I capped with gold caps. After about two weeks, the cider should be lightly carbonated and ready to drink, but longer aging should allow it to develop a little. We'll see how long this batch lasts. The 3-gallon batch I made earlier in the year was so good it disappeared in about three weeks.