One of the experiences I trust every home brewer shares is the feeling of awe that comes from

witnessing the conversion of Wirt into beer through the fermentation process.

Even after 15 years, I still get giddy when I see the first signs of airlock activity, a nice fluffy croyson developing

on top of my beer.

The worst is when this takes too long.

You all know the anxiety that comes from checking on a batch a day after pitching and seeing no action. This is why we love Imperial yeast who pack 200 billion cells of the purest yeast

into each pitch right pouch, which assures quick starts, healthy fermentation,

and predictably great results.

I strongly urge all of our listeners to check out everything

Imperial Yeast has to offer and let them know that you appreciate their

support of the Brulosophy podcast while you're at it. All right, on to the show. A common conception held by many a maker of hardciders that the quality of the

resultant product is largely a function of the quality of the starting must,

also known as juice. For many traditionalists, the process of obtaining said juice involves picking apples

with largely unfamiliar names, pressing the fruit to release its sweet liquid than fermenting

it sometimes naturally.

Then there are those who prefer taking a more simple route.

You're listening to the Brulosophy podcast I'm your host Marshall shot and joining me

on this episode to talk about the blasphemous method of using cheap store-bought apple juice when making hard cider as

contributor will level.

You know, when I think of cider, I like to think of like a fall day where I'm like walking

through an apple orchard and we're like picking apples and we get to go get some fresh

press juice at the end. But unfortunately I live in Texas and that's just not much of an option. So I'm happy to talk about

...