Brew 78 was kegged after brew 79 because of this cider's lengthy fermentation. Our experience has been that relatively nutrient-poor brews such as ciders and ginger beers undergo a slower fermentation that a malt beer. This effect may have been exacerbated by a lack of external heating in this instance. The development of this cider during fermentation is shown graphically below.
The Black Rock "Cider" kit was augmented with dextrose (1kg) and produced a wort with a density of 1034g/L. The final density was 1000g/L and equates to an alcohol concentration of approximately 4.4% (v/v). This brew is currently being force-carbonated and I intend to report back with some details of the finished product.
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