I went this way to avoid having to handle 5 gallon buckets. 1 gallon is easier to move around, and I prefer that it is glass.
I used champagne yeast, but in the past I’ve used no yeast too and the taste was similar :). I think the champagne yeast is there only to largely increase the odds of it becoming the dominant yeast but apples come with some yeast by default, and the chances are good that it’ll make cider.
Do you ferment in a larger carboy, say 5 gallon?
What kind of yeast do you use?
Hi Chad,
No I ferment in 1 gallon glass bottles: https://ben.akrin.com/wp-content/uploads/2021/10/IMG_2188.jpg
I went this way to avoid having to handle 5 gallon buckets. 1 gallon is easier to move around, and I prefer that it is glass.
I used champagne yeast, but in the past I’ve used no yeast too and the taste was similar :). I think the champagne yeast is there only to largely increase the odds of it becoming the dominant yeast but apples come with some yeast by default, and the chances are good that it’ll make cider.