5 gallons of apple cider.

8 pounds of brown sugar.

Lavell 1118 champagne yeast.

Making hard cider. It will sit in the fermenter for 2 weeks, or until the yeast stops eating the sugars, and farting carbon dioxide.

Once fermentation stops, I am going to rack off 2 gallons and freezer process to make that into apple jack, or an apple liquor. The rest will get racked into a secondary for another week, and then bottled for drinking.

Fermenting just apple juice without adding sugar usually gives you a drink with around 5% ABV. Adding the 8 pounds of sugar will boost that ABV up to around 12 – 14%. The liquor, once processed will have an ABV of around 30 – 40%.

All with just juice, sugar, yeast, and some time.

Dodd Family Brewing Company is back, my bitchachos…..