Source: David Luckie
Recipe added: 01/06/97
The cinnamon will add a bite to this beverage that will only mellow with age, but once it does this stuff is good. You could cut this to 1/2 tsp for less of a bite.
Recipe type: Other
Batch Size: 2 Gallons
Starting Gravity: ~1.04
Time in Boil: None
Primary Fermentation: 5-7 days
Secondary Fermentation: 5-7 days
Additional Fermentation: none
- 10-12 shredded or crushed Rome Apples, overripe is Ok
- 1 Orange, shredded
- 1/2 lb clover honey
- 1/2 lb brown sugar
- 1 tsp cinnamon
- water to make 2 gallons
- 1/4 cup corn sugar (priming)
- Ale Yeast
Make a starter with 1 pt boiled, cooled water and 12-14g of dry ale yeast.
Place shredded fruit must in bottom of fermenter. Bring 1 gallon of water to boil. Add other ingredients (except yeast) and stir until sugar and honey are dissolved. Cool quickly and add to fruit in carboy. Top off with water for 2 gallons. Pitch yeast at room temperature.
Rack to secondary when airlock activity has noticeably slowed. Prime and bottle in champagne, 22-oz or growler bottles only.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.