The two cider blends are in the fermenter.
4 gallons of Granny Smith (+ a touch of blueberry honey), Initial Gravity: 1.050
1 gallon of Honey Crisp w/ 1.5 gallons Granny Smith, Initial Gravity: 1.050
Both done @ room temperature w/ potassium metabisulfite to kill the wild yeast, then some Wyeast American Ale II yeast added. This is our first cider made with fresh cider, and the first done without reaching pasteurizing temperatures first. We'll know the results in 6-8 weeks.
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