Now, fill your bucket with the balance of the cider. Of course make sure the bucket is completely clean and has been sanitized. Buy a food grate sanitizer from a local wine store to do this.
- Add your honey to the cider if you want to increase the sugar content (which ultimately increases alcohol content).
- After that is complete, and your starter has started to bubble, add everything to the primary fermentation bucket.
- Then – wait for the magic of nature to happen. The yeast will start eating the sugars in the cider, converting it to carbon dioxide and alcohol as biproducts.
- Your bubbler will let the carbon dioxide escape while retaining the purity. For the next 2 weeks, resist the temptation to open up the lid and have a look. This could let unwanted oxygen and bacteria enter spoiling your hard work.
- 2 weeks from now we should be close to having some delicious hard cider.
See you in 2 weeks!!