With Batch 1 fermenting away, I decided to start Batch 2.It was going to be the exact same as Batch 1 with the key difference being doubling the recipe -- making 9 Liters (approx. 2 gallons) instead of 4.5 Liters (approx. 1 gallon).
I did do a couple things differently.
1) I didn't heat the juice this time. I heated a small portion of it to dissolve all sugar, etc., but for the most part I simply transferred everything directly from the Whole Foods containers.
2) I used exactly 2 pounds of sugar.
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