Last week I posted an update on the fermentation of a hard cider. It has been and is still a long process. I've been happy to see the airlock bubbling this week though and took another gravity reading this morning.
At what point will it stop? Next week, if no change, I will bottle it. Or if at 1.000 I will bottle. Priming sugar will give it some carbonation too.
Taste is very tart, and a little sour.
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