Hello everyone. I recently started my first batch of hard cider using champagne yeast with 3 gals of motts natural juice (very pulpy) 24oz of apple concentrate and about 12oz of light brown sugar.
It started out at 1.6gravity and fermented quick in 2.5 days. Bubbling is minimal and the gravity is now .997±.
Considering I have no idea what this SHOULD taste like, Id love your experience for what I assume is a very basic mix of hard cider.
I transferred it to the secondary tonight (day 3) because of the low gravity and minimal bubbles. I also snuck a sip of my hooch… From the smell and taste this obviously has a pretty high ABV% (only 8-9% was predicted) but has lots of cider/apple flavor with just a smidge of sweetness.
I added a little sugar for taste and I can only describe it like a good cider juice mixed with a good smooth vodka… BUT I HAVE NO IDEA WHAT THIS SHOULD TASTE LIKE, lol.
Anyone mind sharing their thoughts on if this is normal taste for a high ABV% or how it will be in 2 weeks - 2 months? Will this mild out from here?
Any info is appreciated, as Im a NOOB!! BUT THIS IS FUN SO FAR!! :lol: