Monday, December 17, 2007
Shame on me, I didn't post about the second batch of Cider I put up this fall. In addition to 5 gallons of fresh cider, I added 1 pound of crushed (squished is more like it) raisins and two pounds of Brown sugar. While the sugar impacted the OG reading, the raisins added a quantity of sugar that wasn't really measurable from the onset. However it bacame clear that the raisins added sugar because the must fermented vigorously for nearly two months. It has only just recently settled down and I will be racking it over to a secondary shortly. I will take a gravity reading on it again at that time, but expect that it will be at or below 1.000. I'll be tasting it too!