Just like the last batch of this, which turned out to be really nice and drinkable.
5 gallon batch
1 gallon wort from batch 187
11 12 oz cans Winco frozen Apple concentrate
3 gallons water
Mix it all up in a fermenter, adjust to pitching temp, oxygenate, add 1 quart of London Ale III that I saved from the last batch I made of this.
Like last batch, the gravity of the gallon of wort was a little low, so I added 1/2 lb DME to get it to 1.050. Also like last batch, I didn't think to get a hydrometer sample, so I have no idea what the OG is. I tried to set this up in BrewTarget, but I'm not certain I have it set correctly. I think the OG should be around 1.058, with an ABV of about 5.7.
This is so easy to do, it adds no time at all to a brew day. I made the cider while the boil was in progress.
June 9, 2016, fermentation is done, it's right at 1.010, so I turned the freezer down to 33F to cold crash.
June 11, 2016, kegged and harvested the yeast. The yeast looks excellent!
June 12, 2016, realized today that I'd forgotten to add the Cream of Tartar to the keg, so I did that today, 2 tsp. That most excellent looking yeast had expanded in the mason jar and leaked all over the fridge.