| 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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