A little over two weeks for batch #002 and fermentation is complete. Finishing out at the same final gravity of 1.000 that the first batch did. With a higher starting gravity or 1.620, this give this batch a final AVB of 8.14%. Aroma has the same “cider funk” as the first, flavor was similar to the first batch as well. Transferred over to carboy and put in the fridge next to batch #001.

This one finished a much paler, straw colored yellow. I’m wondering if there’s something at work regarding tannins as well. I’ll have to do some research to be sure. I’m assuming that has something to do with the age of the apples/starch content between the two batches, and when I added the pectic enzymes. I’m going to periodically check these to see when the funk has faded and then on to back sweeteneing and kegging.

Cheers!