| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | ga | Apple Juice (Gravenstein/Jon |
| Than blend) | ||
| 6 | c | Maple Syrup |
| 2 1/3 | tb | Whole Cloves |
| 1/2 | tb | Whole nutmeg, grated |
| 10 | 4-inch | |
| 3 | Lemons | |
| 2 | Inches ginger root, peeled | |
| And grated | ||
| 1 | Pack | |
| Cinnamon sticks | ||
| (juice and zest) | ||
| Red Star Champagne Yeast |
INSTRUCTIONS
Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 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 3/4 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: 1.100 Final Gravity: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days Recipe By : Serving Size: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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