Fall cider
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | gallons | Fresh apple cider (no |
| Preservatives) | ||
| 3 | teaspoons | Acid blend |
| 1 | teaspoon | Yeast nutrient |
| 2½ | teaspoon | Pectic enzyme |
| 1 | cup | Dextrose (corn sugar) |
| 1¼ | teaspoon | Sulfite crystals (potassium |
| Metabisulphite | ||
| 2 | Packs | |
| Dried yeast (Edme) | ||
Directions
Mix all ingredients except the yeast into the primary, cover and let stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup water at 95-104 degrees for 5-10 minutes and then pitch into cider with vigorous stirring to aerate. Primary ferment for 5 days. Secondary ferment for 3 weeks. Prime and bottle as usual. This stuff is peaking after 3 months in the bottle, IMHO. Original Gravity: 1.055 Primary Ferment: 5 days Secondary Ferment: 3 weeks Recipe By : Serving Size:
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