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Apple Cider from juice
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I bought 2.5 gallons of preservative free non alcoholic apple cider and added a packet of a dry saison yeast and, a day later, a yeast nutrient. It’s fermented for 10 days at 60 degrees F. I’m an all grain brewer and I’ve never tried this before. The end product is tart. Not quite a sour, but close. I’m enjoying it. I just don’t know if that’s what I should have gotten. Any insights? Thanks.
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- 1 year ago
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