We finally got around to bottling and kegging the hard cider. I think we waited longer than we should have to get to this point but we finally did it. This is what one of the one gallon jugs looked like after it fermented in the jug for about a month and a half (3 weeks would have sufficed). You can see that the yeast went crazy and bubbled out of the container (which is why an air-lock with a bubbler would have been better to use).
We started off by sanatizing everything we were going to use.
We then boiled about 2 shot glasses of sugar with enough water to allow the sugar to dissolve, let it cool to room temperature and then poured the jug of cider into the pot.
Very carefully poured this mixture into the bottles.
And finally, we capped them and put them back into the temperature controlled freezer set to about 68*.
The reason we added sugar to the mixture was to allow the cider to get bubbly in the bottles. We tasted one of the bottles we did of the Raspberry Cider and I wasn't pleased with it yet, but it has potential. We'll let it sit a while. The regular apple cider that Craig did 5 gallons of, smelled WONDERFUL!! He kegged it and now we're letting it sit a while. I am sure we'll be enjoying it with company for Thanksgiving and Christmas this year!!
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