Emperor Pappletine's Hard Cider

Ok so the new batch fermenting away in the brew pantry, next to some blended sour ale, is some hard apple cider. I used 5 gallons of unpasteurized, preservative-free cider from Whole Foods with some Wyeast Cider yeast.

The next step will be an addition of 1 0z. mulling spice in a grain bag to "dry hop" it. Since this will be a dry, sparkling cider, I will add a blend of brown sugar and maple syrup before bottling.

As of about 16 hours, there are some chunks of apple forming on top and the yeast making some particles and bubbles inside the carboy, but there has been little bubbling on the airlock. Hopefully it'll start bubbling rapidly by the end of the day.

UPDATE**************

As of Sunday night, the airlock is now continuously bubbling which is a great sign. The cider is going crazy now as the yeast is causing all those loose apple particles to kind to swirl around the carboy and forming a thick layer of bubble and krauzen on top.

Also I gave the sour ale that was blended between Yeastmasters Saison and my Ewon Hunting Saison a look over. The airlock had some gross thick yeasty liquid build-up, so I changed the airlocks and gave the ale a look over. Glad to know that it looks nice and red, almost like Monk's Sour Flemish and has a strong but pleasant sour ale smell.