A friend of mine was nice enough to give me 5 gal of fresh pressed apple
juice. I added 4lbs of brown sugar and let it in the primary for a month and
just transfered it this past sunday to a secondary with about 2oz of oak
chips. I’ve read that with using brown sugar in brewing it needs to sit longer, but how much longer?
I know some people leave cider on the yeast for a year and swear by the result/process.
Unfortunately, the only way to know is to measure gravity and taste it. I’ve only done 2 ciders, both with the same fresh, unpasteurized juice (or at least juice from the same orchard/press. After a month, one had a bunch of sulfur, one didn’t. The one with the sulfur is still on the yeast 2 months later.
