Bryce and I decided that it was time to take some drastic action. Mainly, I’d picked up 16 carboys from a response to an ad on Craigslist and we wanted to start experimenting. For, we cannot become better brewers until we break out of our comfort zones, no?
We figured out the needed extra sugar for one gallon of Hawaii’s Own (pictured below) to bring it up to the same sugar level of our ciders. Then, we poured in water and pitched the yeast (Lalvin EC-1118.)
Hopefully it’ll turn out.