Hi everyone. Have been reading this htread in depth and pulled the trigger for my first cider (second brew ever too)
Into a typical Cooper's FV went:
21 litres of Golden Circle Applie Juice
2 litres of Golden Circle Pear/Apple/Raspberry Juice (60% pear, 38% apple, 2% raspberry)
1 kilogram CSR Brown Sugar
5g (1 packet) Brigalow Brewing Yeast (Saccharomyces cerevisiae)
pitched at 20 degrees.
Planning for a 3-4 week fermentation, then into bottles with those Coopers sugar tablets.
OG was 1059 which im hoping would go to 1020 or lower.
Im not sure how it would go in the end, as the Pear juice + the fact the yeast is an ale yeast so would (should?) not go too the same dryness and FG of a champagne yeast.
Is there anything that i would be wise to be on the look out for while it does its thing?
Thank you in advance for the shared advice in the past 18 pages, this is going to be fun!
