After 6 months slow
fermentation in a cool barn, the apple pear cider made last October is ready to
be bottled.
Last year's fruit are
not very sweet and so all sugar was consumed by the yeast, as such the drink
was not fizzy.
I added 2gm of sugar
per litre of cider when bottling, so that the remaining yeast can produce
bubbles in the bottle.
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