In the cellar

This bad boy is fermenting apple juice pressed fresh from Waynesboro Cider mill. After primary fermentation is done I’ll rack it to another carboy and add hops. That will sit in the cellar and then comes bottling time where I’ll add the dosage. Finally I let the bottles sit and build the carbonation. Ta Da! Sparkling hopped apple wine from a local cider mill. Cheers!



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