Source: Arne Thormodsen (firstname.lastname@example.org),
I like the result much more than a similar recipe using champagne yeast.
Last night I tasted one of each back to back, the one with the ale yeast
was sweeter and smoother, and primed faster (2 weeks vs 3-4 with the
champagne yeast). However the one with the champagne yeast cleared
better. They were both OK.
BTW, I wouldn't recommend drinking *more* than two of these in an
Ingredients: (2 gallons)
- 2 gallons unfiltered unpreserved apple juice (mainly gravenstein)
- 2 lbs honey, thinned with a little boiling water
- 1 Tsp di-ammonium phosphate
- Poured onto yeast cake from an ale secondary , Coopers yeast
With this huge amount of yeast the fermentation took off like a bomb.
If you use the yeast from the package (Coopers is a dry yeast) you might
want to use a couple or three. With no sulfites in this recipe I was
afraid that if I didn't start with enough yeast a wild one might take
over. When it was done primed it with 1/2 cup honey and bottled like