Earl’s Brown Sugar and Cinnamon Cider

3/21/23

2 96 oz jugs of Great Value apple juice
2 cups brown sugar
8 cinnamon sticks
Red Star Monte-Blanc (.99 from Do It Best)

Added all ingredients to a 3 gallon Kilwin’s jug except for the yeast.  I have to let it come to room temp first.
SG = 1.070  Potentially 9.51 if going to 1.000

3/22/23

Pitched yeast at 5:08 p.m.

4/7/23
SG = 1.000 (it’s dry)
Racked off of yeast and cinnamon sticks into another bucket.
1 tsp Potassium Sorbate
1 tsp Potassium Metabisulphite
.75 oz Oak Chips
My goal is to let the oak chips set for a few weeks then back sweeten with brown sugar.  Flavor of cinnamon and brown sugar should pop.  I’ve got just under 2 gallons so bottling may be a challenge.

4/21/23
SG = .008 (still dry)
Added 1 tsp tannin.  I bought carbonation tablets that I will be using when bottling but I want to add brown sugar too.  Gonna try the brown sugar for back sweetening.  Hopefully the tannin will help with mouth feel. It’s been 31 days since yeast pitch.

4/28/23

I added 1/2 cup brown sugar for priming and 1 1/2 cups eurithrotol for sweetening.  Bottled in sanitized bottles.  I got 10 500ml bottles.
6 weeks from fermentation to bottling.  Looking at my notes though I stabilized this so it won’t bottle carbonate.