| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
54 |
Servings |
INGREDIENTS
| 2 |
|
To |
| 1 |
ga |
Water |
| 1 |
lb |
M&F Light DME (unhopped) |
| 2 |
c |
Cane Sugar |
| 1/2 |
c |
Brown Sugar Dash of |
|
|
Cinnamon |
| 10 1/2 |
g |
Ale Yeast (Whitbread |
|
|
Recomended) |
| 2 1/2 |
ga |
Fresh cider |
INSTRUCTIONS
Combine all ingredients except yeast. Boil for about 30 minutes, skim
the top if you feel like it. After boiling take this off the stove, and
add about 2 to 2-1/2 gallons of chilled fresh Cider. This should drop
the temperature to below 90 degrees, if not chill it to below 90
degrees, then add an Ale Yeast, 7-14 grams of Whitbread or some other
quality Ale Yeast as good. I let this ferment in the primary for 3-5
days, then rack to a secondary and let sit another 10-14 days before
kegging. I artifically carbonated this one, but amounts of priming sugar
typical for Ales would work well too. Primary Ferment: 3-5 days Secondary
Ferment: 10-14 days
Recipe By : Jay Hersh
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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