cider, Woodpecker cider, Blackthorn cider
Source: Mark A. Fryling (firstname.lastname@example.org),
HBD Issue #1435, 5/28/94
First of all let me say that the
quality of the finished product depends heavily on the flavor of the cider
that you start with. Being here in Ohio we dont really get the best cider
apples so the quality is probably not quite up to what you can get in New
England. I hear that Northern Spy is one of the very best cider apples. That
said though, any good quality, fresh, unpasteurized cider will make a perfectly
acceptable hard cider.
- 5 gallons cider
- good quality wine yeast ( (I find Lalvin 71B-1122 Narbonne to be
- 3/4 cup corn sugar (priming)
Simply pitch a good quality wine yeast (I find Lalvin 71B-1122 Narbonne to be
excellent) into your fresh, unpasteurized and unfiltered cider. Rack after 1
week and bottle with corn sugar (3/4c for 5 gal) when the cider is crystal
- Note #1: My experience is that cider has a SG of 1.040 - 1.055 so
the resulting hard cider will be in the 5% abv range.
- Note #2: Some folks like to kill off the wild yeast with bisulfite
before pitching their wine yeast, but I find that this is
unnecissary and leads to unplesant residual sulfur taste.