Edgel
| Joined: | Wed Nov 30th, 2005 |
| Location: | Dublin, Ohio USA |
| Posts: | 3473 |
| Status: |
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As an experienced home brewer, Murph, I give you a "c" for effort. You really need to use unfiltred apple cider to do what you are trying and that has to be hard to come by in the dessert! The canned apple juice is pasteurized and really won't ferment properly and without an air lock of some sort, you are on your way to a bad cider vinager. That being said, enjoy it while you can. Hell, we used to make koolaid wine in college by putting a batch in a gallon jug with some yeast and sealing the top with a big balloon. As the sugar worked off, the balloon blew up and when it went down we figured it was safe to drink. Not too bad but the hang over was a killer!
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