1 Gallon Jug

Ingredients:

• (1) gallon Martinelli’s 100% Pasteurized Cider
• (1/2) 2.4 ounce package Red Star Pasteur Blanc Champagne

Instructions:

1. Allow cider to reach room temperature
2. Pitch yeast
3. Put gas valve on bottle
4. Store for 2 weeks
5. Rack to secondary fermentation
6. Store for 2 weeks
7. Rack to bottles
8. Sit at room temp for 1 week
9. Chill for 2 weeks
10. Drink and enjoy

Timelines:

• Cider started November 1, 2015
• Scheduled to rack to secondary November 15, 2015
• Scheduled to rack to bottles November 30, 2015

• Airlock was not bubbling by day 2 but I could see fermentation bubbles in the jug. Found that the airlock cap was broken. Since I didn’t have another airlock stopper #6 on hand I decided to combine with Batch #7, add honey and more Martinelli’s to fill up a 3 gallon carboy