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Was wondering if you could answer the following: how much yeast to 1 gallon of organic cider. how long to let it ferment for that beer taste. Not worried about alcohol level. once it is done fermenting do I need to do anything or just refrigerate it? Can I start another jug with the fermented apple juice as a starter? Do I need to add yeast along the way ...


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Did he brew beer also? If so he may have been making Malted Cider 50/50 beer wort and Apple juice. Or it may have simply been Apple juice and using a bakers yeast that lended a slight bready flavor to be similar to a beer malt taste. Or even a spontaneous fermentation from juiced apples. Did you have an Apple tree? Using a foil cover works really well ...



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