Cider coming in nicely, toobz.

Experimented with direct-pitching one packet of Safcider TF-6 into each of the two gallons of wort this time around after running out of the big bulk pack of Lalvin EC-1118 I'd been using for all my batches until now.

Also added 1/2 cup standard white sugar to each gallon as a precaution against fermentation stopping early.

Most of my previous EC-1118 batches ended up extremely dry and champagne-y but stupidly strong for cider.

The final strength was closer to mead-level for my last batch.

Unfortunately all the EC-1118 batches besides the last one didn't carbonate well after bottling even with 1/2 cup of added sugar before primary and multiple rounds of back-sweetening with tons of real fresh maple syrup.

I'm hoping to avoid a repeat of that and get something more like a proper cider this time around by using more appropriate yeast and making very sure the yeast has enough to eat to stay alive the whole way through.