| 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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