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So my buddy from work is having his sister and mom bring us down 50 gallons of fresh pressed apple cider from MI next weekend.
I will have 25 gallons that I need to figure out things to do with, I already plan on doing one batch with tart cherry juice and another with just added sugar. Looking for other thoughts, batch size 1-5 gallons.
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Brown sugar and raw cane sugar both produce nice flavors and different ciders. Some people like to use lemons in hard cider, I'm clearly a fan of that.
Decide on a larger recipe of 25 gallons, split it down into 5x 5 gallon batches, use different yeasts, then split it further down into 1 gallon wine jugs and ferment them at different temperatures.
I also highly recommend going New England style and making apple jack.
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my temperature control is nowhere near trying things at different temps, it is what it is.
I am very tempted to carb up 5 gallons and just have apple soda too
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Hefeweizen or your favorite Belgian yeast could produce an interesting product.
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get me for secret santa and send me some
