Holiday cider

1 Servings

Ingredients

Quantity Ingredient
5 gallons Apple Juice (Gravenstein/Jonathan blend)
6 cups Maple Syrup
2⅓ tablespoon Whole Cloves
½ tablespoon Whole nutmeg; grated
10 4-inch cinnamon sticks
3 Lemons (juice and zest)
2 Inches ginger root; peeled and grated
1 pack Red Star Champagne Yeast

Directions

Simmer ¾ gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--¼ gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more apple juice. Prime with ¾ cup corn sugar and bottle. Age for 30 days and consume. Good sparkle, mildly yeasty (not careful enough with my secondary rack- ing), complex flavor, some spice in the nose, too much alcohol (my calcs say that the alcohol content is about 15%, but it tastes much stronger). In general, I'm pretty pleased; almost everybody who's tried it has been pleased as well. Original Gravity: 1⅒ Final Gravity: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days

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