Cider

Classification: cider

Source: Jay Hersh (hersh@expo.lcs.mit.edu) Cider Digest #59, 11/1/91

Ingredients:

2 to 2-1/2 gallons, fresh cider
1 gallon, water
1 pound, M&F Light DME (unhopped)
2 cups, Cane Sugar
1/2 cup, Brown Sugar Dash of Cinnamon
7-14 grams, Ale Yeast (Whitbread recomended)

Procedure:

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.

Specifics:

Primary Ferment: 3--5 days
Secondary Ferment: 10--14 days