Sacrilege Sour Cherry Cider
Ferment the apple juice at 62–72°F (17–22°C). Don’t let it climb above 72°F (22°C). Add yeast nutrient—use Fermaid K, not plain old diammonium phosphate (DAP)—at 30–35% attenuation according to the dosage on the package, noting that the juice will go full dry, down to below 1.000 SG (0°P).When fully dry, let the cider age in … Read more