3 Gallon Carboy
Ingredients:
- (23) 16.9 ounce Nature’s Nectar Sparkling Spiced Pumpkin Cider
- (3) 5g package Lavalin EC-1118
Instructions:
- Allow cider reach room temperature
- Put cider in jar/carboy
- Pitch yeast
- Put gas valve on jar/carboy
- Store for 2 week
- Rack to secondary fermentation
- Store for 4 weeks
- Mix 1/2 to 3/4 cup brown sugar to 1 1/2 cups water
- Add sugar mixture during racking
- Let sit at room temp for 1 week
- Chill for 2 weeks
- Enjoy
Timelines:
- Cider started October 18, 2015
- Racked to secondary November 1, 2015
- Added 50 ounce Martinelli Cider to secondary
- Scheduled racking to bottles on November 15, 2015
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