Another Cider Pun and I'll be Praying for My Apple-Solution
Here is an update on my hard-cider brewing! If you read about my trip to Dutchess County , you may recall I mentioned doing some weird measurement taking. That was using a hydrometer to take the apple-pear cider's "Original Gravity" - indicating how much sugar (and other "dissolved solids") are in my cider to be fermented. That number was 1.047. That number, on its own tells me very little, except that the maximum potential alcohol content is almost 6.2%. Two weeks have passed, and yesterday I bottled that cider. I'll describe that step in a second, but wrapping up the heavy, gravity talk (hey, you should know by now: I love my puns), I took another reading to find the new specific gravity was 1.002, meaning almost all of the dissolved solids had been turned to alcohol. This tells me two things: My apple-pear cider will have a 5.88% ABV, and with almost no sugars left unfermented, it will taste extremely dry! As I type this, I am drinking a "...