Apfelwein #5C, aka, should be hooch-tastic but will probably just take forever to ferment. I write this because AW #5C (I don’t know why I settled on the C nomenclature for the sixth gallon on normally 5-gallon batches) is only 1 gallon of apple juice but has an extra 1.5 cups of brown sugar added to it. Which gives it a very dark, almost molasses color.

Just like AW #5, we added Danstar Windsor yeast to ferment it down. And once again, we had no hydrometer to measure. Alas, alas, alas.

That being said, we’ll see how it goes.

 

The 1.5 cups of brown sugar gave the cider a very dark color. We couldn't do measurements in metric because the scale was out of battery.