Say howdy to my cider, festering away in the laundry room. The laundry room is very cool, temperature-wise, thus it is located there. About 65 degrees American during the day and down to 60 degrees at night.
Cider should be fermented at cooler temps, so I have read.
This is my first cider. There’s nothing in it but apples: A half a gallon organic apple juice. One entire 12 ounce can of organic apple juice concentrate, the juice of four organic Granny Smith apples which I mashed myself, crying “THIS.IS.SPARTA!”
I’ve made cyser before (apples and honey), but this is all apples all the time.
It’s two days old now.
I’m following a modified Green Deane procedure. Green Deane is a foodie/environmentalist type blogger easily located by searching. His method produces a slightly sweet, effervescent, mildly alcoholic drink.
On the 28th, 1st, or 2nd (depending fermentation activity), I will siphon it into two half-gallon BPA-free plastic jugs, leaving behind the yeast sediment and about a cup of liquid. I will top off the jugs with about a half a cup each of more Granny Smith mashings. Then seal and wait for the bottles to become very hard (carbonated). Then I will stick in the fridge to chill and halt fermentation. Hoped-for and likely alcohol content will be around 5%, about beer strength.
A few days after sitting in the fridge, marrying and mellowing, I will get drunk off organic, nutritious, homemade cider that cost, all together, about ten bucks. I will probably listen to music while doing this. Loudly.
In French, Cider is Cidre. In Spanish, Sidra. Years ago, I knew a girl named Sidra. Now I know what she meant.
“Cheers!” where ever you roam now…