Brewing

Transferred GF Beer 1 to a Secondary today, has a nice amber color. Tasted ok so far, will bottle in another week.

Cider 1:
4 Gallon Cider
Champagne Yeast (2 Packets started in a 8oz cider with 3 tablespoons of honey)
1 Cup dried cranberries
3/4 Cup dried cherries
1/4 Cup dried apricots
2 Cups Honey
2 Cups Brown Sugar
1 Cup White Sugar
1 Tea Spoon Cinnamon

Started the yeast ~4 Hours before it was pitched - very active.
Mixed 1/2 Gallon Cider with the dried fruit, Honey, Sugar, and cinnamon. Brought to a boil, then pitched with the rest of the cider (straining fruit out.)

Pitched yeast when cider at 72F, SG:1.072.