A couple days ago, Henry and I went to our local beer-making supply store and bought a kit for making wine and hard cider. We had researched the process and it seemed pretty simple. This is what a website suggested:
- Apples (about 20 lbs, preferably of several varieties) (We just bought cider)
- Champagne yeast
- Yeast nutrient (Oops. Forgot)
- Campden tablets (optional) (We didn’t use it, but we had it)
- 1 cup Brown sugar (Didn’t use sugar at all)
- 1 cup White sugar
- Glass Carboy
- Plastic bucket as a fermentation tank
- Vapor lock
- Rubber stopper
- rubber hose
We’ve already strayed from the simplest recipe and method we could find. We researched some more when we felt a bit out of our depth and that made us feel even more overwhelmed.
So, I told Henry to Google “ghetto hard apple cider.” We may stoop to hooch level. As of right now, our cider is hanging out in our bedroom, in a plastic bucket with some yeast. It’ll be in there until Monday night when we put it into the carboy. Yeah. Hooch.