Mighty Smitey Cider

Source: Smite Swift
Recipe added: 10/10/05
Email: smiteswift@gmail.com

I normally serve this delicious cider with lots of ice. Alot of my friends add a little fresh juice to their glass to give it their own extra favorite juice taste (MMMMmmm PEACH!). I have many fans of this cider and I've never met anyone who hasn't loved it at first sip. I can't stress the importance of letting this ferment until the YEAST has fully dropped out of suspension. That is unless you like explosive farting. Their is nothing like those little yeasties setting up shop in your colon.

Specifics

Recipe type: Other
Batch Size: 6 Gallons
Starting Gravity:
Finishing Gravity:
Time in Boil:
Primary Fermentation:

Ingredients:

4-5 Gallons APPLE JUICE (I can't ever use all 5 gallons)
5 pounds HONEY
2 pounds DARK BROWN SUGAR (no cheap stuff!)
3 sticks CINNAMON
2 Tablespoons NUTMEG
2 Tablespoons FENNEL SEED
2 Tablespoons ANISE SEED
2 Tablespoons SWEEET ORANGE PEEL
2 Tablespoons ALLSPICE (whole, crushed)
8 Ounces Pure VANILLA EXTRACT (or 5 Vanilla Beans)
2 cans of you favorite JUICE CONCENTRATE (avoid OJ)
White Labs Liquid CHAMPAGNE YEAST (DO NOT SUBSTITUTE)

Procedure:

Set out your LIQUID YEAST to reach room temperature. Put 3 gallons APPLE JUICE in freezer, this will help cool the cider down quickly. I use 2 pots for this one. One 3 quart sauce pan and a big brewing pot. In the 3 qt. pan fill halfway with APPLE JUICE and add all of the SPICES. Bring to a boil and let the SPICES and APPLE JUICE get really friendly. I feel this helps the SPICES integrate better into the JUICE. In your brewing pot add at least 2 gallons APPLE JUICE and bring to a boil. Add the BROWN SUGAR, this will drop the temperature so you can add the HONEY without burning it to death. The BROWN SUGAR and HONEY will fully dissolve into the JUICE. Add the SPICE JUICE to the brewing pot, I strain the mixture as I'm adding it. Pour the entire mixture into your fermenter. Add the nearly frozen APPLE JUICE and the two cans of CONCENTRATE to the hot mixture, hopefully this will drop the temperature to 72-74 degrees F. Shake the crap out of the fermenter to oxygenate the mixture. Pitch the yeast. Allowing 2 weeks primary fermentation. It will bubble like crazy. Rack to secondary. I like to continue the fermentation at a decrease of 5-10 degrees F. Let sit for another 3-4 weeks. Enjoy!

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