This year we made 17 gallons of late season cider which slightly dehydrated in storage, resulting in a a very sweet juice

We fermented 5 gallons with BA2 wine yeast and 10 gallons with Premier Curvie champagne yeast.

The champagne yeast begaen fermentation on a half zip lock bag of fermented and pressed marquette grape skins and then racked to secondary after a week.