Christmas Community Cider Project Batch 2 is made with apples from Inglesham, Wiltshire. The apples were hand picked for the brewery by qualified philosophers.

10/10/2021 - 96kg of fruit pressed, producing in excess of 50l of juice. 1 11l demijohn, 1 10l bucket, and 1 5l bucket were filled, and the remaining juice was either drunk fresh or pasteurised. Christmas Community Cider Project 2 is what was brewed in the 11l demijohn from this 3rd batch of brewing. The measured gravity of the juice was 1.044, giving the brew a roughly 5.74% potential ABV. Added campden tablets to supress wild yeasts.

11/10/2021 - Added 4.5g of Mangrove Jack cider yeast to the demijohn and left to ferment with bubbler.

11/11/2021 - Fermentation finished and cider cleared. Siphoned brew out of demijohn and removed silt/cleaned it then racked cider back into it for maturation. Added cooled boiled water to bring the liquid level up/reduce head space and sealed the demijohn. Was going to add cider from other buckets used in batch 3 brewing, but they formed film yeasts so didn't want to risk contamination.

19/12/2021 - Bottled matured cider from demijohn. Added 20g/l of erythritol sweetener for taste, and 8g/l of sugar for carbonation. Bottling produced 18x500ml bottles for distribution, 1x4 pint milk bottle and a 750ml bottle for the bottling party, and tasting quantities along the way.