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Elyse Fitzpatrick

    • Fall Cider

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    CATEGORY CUISINE TAG YIELD
    1 Servings

    INGREDIENTS

    6 ga Fresh apple cider (no
    Preservatives)
    3 ts Acid blend
    1 ts Yeast nutrient
    2 1/2 ts Pectic enzyme
    1 c Dextrose (corn sugar)
    1 1/4 ts Sulfite crystals (potassium
    Metabisulphite
    2 Packs
    Dried yeast (Edme)

    INSTRUCTIONS

    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:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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