Well, I'm giving hard cider a try. I'm brewing 5 gallons of hard cider, that my wife loves.
The recipe is kept simple 5 gallons of apple juice, no preservatives, and approximately 2lbs of brown sugar. The original gravity was 1.060 and expected to ferment down to 1.001. That should give me an alcohol content of 7.70 abv. It is pretty high for my liking. However I plan on back sweating it with apple juice. That should bring down my abv., slightly. Cider is currently fermenting at approximately 65*. I plan on cold crashing it after the 3rd week of fermentation for an additional 2 weeks. Although it will not kill the yeast, keeping the cider at low temperature will help keep the yeast from reactivating.
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