| Batch # | Batch Type | Date in Primary | Date in Secondary | Date Racked | Date Racked | Date Filled |
|---|---|---|---|---|---|---|
| #38 | Cider | 10/24/19 | 11/6/19 | Racked 1 | Racked 2 | Bottled |
Ingredients: 4 tsp yeast nutrient, 4 gallons fresh pressed cider (a mix of first and second press cider, but added 2 lbs. of brown sugar prior to primary fermentation)
Comments: During initial racking on 11/6/19 combined with approx. 0.5 gallon of dregs from batch 32, acerglyn, which was determined to be quite sweet on its own. Initial fermentation occurred at about 67 degrees F. No data collected.
Update:
| Measurement | Pre-Ferm (PF) | Post-Primary (PP) | Post-Second (PS) | At Bottling (AB) |
|---|---|---|---|---|
| Specific gravity (hyd) | tbd | tbd | tbd | tbd |
| % Potential ABV (hyd) | tbd | tbd | tbd | tbd |
| %mas sacc (refrac) | tbd | tbd | tbd | tbd |
| ° Oechsle (°Oe) (refrac): | tbd | tbd | tbd | tbd |
| KMW (refrac) | tbd | tbd | tbd | tbd |
| pH (pH meter) | tbd | tbd | tbd | tbd |
| % alcohol (vin) | tbd | tbd | tbd | tbd |
