Originally uploaded by mikeysklar
There is something about winter that makes fermenting so much more appealing. I picked up a 1 gallon jug of apple cider from "Wally World" for $4 and decided to try and ferment it. I've had good luck with ciders in the past, but on this version I noticed a potential problem. There is a ingredient called "potassium sorbate" in the list which even says "to preserve flavor". The truth is that potassium sorbate prevents yeast colonies from multiplying. A clever work around was pointed out to me by this instructable. The solution is to start with a packet of champagne yeast in sugar water and get the yeast multiplying before adding it into the store bought apple cider. This just takes a few hours.
This cider has a few things going for it that my previous fermentation experiment did not. I am using a temperature strip, proper air lock, and documented the starting values for specific gravity/balling/potential alcohol.