thezerobit<p>I'm starting to reap the benefits of fermenting my own cider. Here is most of the first gallon batch racked into bottles. I used store bought apple juice, added sugar to raise the specific gravity to 1.088, pitched regular bread yeast, and fermented at room temperature for a few weeks, bringing the s.g. down to 1.000. That's around 12% alcohol. So this is like an apple wine, or very strong hard cider. It tastes amazing and is naturally effervescent.<br><a href="https://anticapitalist.party/tags/cider" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>cider</span></a> <a href="https://anticapitalist.party/tags/HomeBrew" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>HomeBrew</span></a></p>