Big Apple Hard Cider
Source: Matt Voorhees
Recipe added: 10/27/97
Very easy hard cider that will have good apple taste to
complement subtle cinnamon and honey textures. Strong stuff! Will mellow in bottles but tastes great right from the fermenter. Dry, champagne look/taste-alike with a twist!
Recipe type: Extract
Batch Size: 3 gallons
Time in Boil: 5
Primary Fermentation: 5 gallon carboy
Secondary Fermentation: 5 gallon carboy
- 3 gallons fresh apple cider (no preservitives)
- 1 cup wildflower honey
- 1 cup dark brown sugar
- 1 stick cinnamon
- 1 pack champagne yeast (for dry bite)
- 1 tsp pectin enzyme (helps, but can do without)
- 1/2 cup bottling sugar
bring 1 gallon of cider almost to boil while
stiring in honey and sugar (along with cinnamon)
Stir to prevent carmelizing. Allow to cool for 5 min.
pour in carboy with enzyme and two gallons chilled
cider. pitch yeast. ferment 2 weeks, move to
secondary and ferment additional 3 days. Bottle
with 1/2 cup sugar.
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.