So I made a cider last night and I am totally stoked for it:
4 gal batch (since I will be using my other fermentors for beer and mead later)
3 gals unfiltered dark pure apple juice (pastuerized) Wild Oats Brand
1 gal unfiltered light apple juice (pastuerized) Santa Cruz brand
I say "dark" and "light" because I have no idea the types of apples they used, only what it looks like.
.5 lb seedless raisins
1lb amber wildflower honey
Windsor Ale Yeast
Heated about 2 quarts of the juice in a saucepan and added the honey to dissolve it. Pastuerized that mess for a while to sterlize the pot and the mix.
Pureed the raisins with some just boiled water in a sanitized blender.
Added everything to the carboy, blasted with 1.5 minutes of oxygen, and pitched my rehydrated windsor.
The OG was about 1.065 and the FG should be around 1.018 which is pretty high, but I am ok with a more full bodied cider.
Fermenting around 65-68*F.
I'm going to add a little cinnamon, nutmeg, clove and allspice after primary is finished.
What do you all think? Will it turn out OK?