I decided to make some hard cider. I figured that if I'm making bacon and sausage and canning my own veggies, cider would be a good add to the homemade list. Here's what I started with, I wanted to do it on the cheap in case it didn't turn out. (More on this later)
6 gallons of Kirkland 100% juice.
20 oz Bubber's special Honey
I fermented in a bucket for 2 weeks. Stable gravity readings told me primary was done, I racked to a glass carboy for secondary and added some acid blend where it stayed for 8 weeks. I kegged it a week ago and put the CO2 to it. It's been quite drinkable so far. I've got a long way to go with my cider making, but this one will do and have it's official debut this weekend with the family. I couldn't be happier with the clarity.
I've got more batches going so there's more to come.