Since I was sterilising everything in order to start the Blueberry Cider earlier this evening I thought I’d use up another vacant FV and kick off the Dry-hopped Cider as well. No real difference from the last one, except that there’s a packet of hops which needs to be added after approximately 4 days if the SG has reached 1.015 or below. Based on my experiences with similar hoppy beer, I’m going to make sure that the SG is stable for two days as well as being below 1.015, so that I can dry-hop and then bottle two days later, because fermentation will essentially be finished and I’m not going to compromise the flavour of the hops by waiting too long after dry-hopping.