West Newton Sparkling Hard Cider
Source: Mark Morrison
Recipe added: 11/12/98
The cote de Blanc yeast is an EXCELLANT choice for those wishing a sweeter, far less dry version of hard cider. With this recipe, I get much of the residual sweetness from the apples and browns sugar ( though definately not too much). There is a definate "tangyness" to the beverage which is good because it creates a good situation of balance beteen the sweet and the dryness.
The final ABV of this cider was just about exactly 5, which puts it in a strength class of those you would buy bottled at the liquor store. Only it's a better overall cider.
Recipe type: Other
Batch Size: 5 gallons
Time in Boil: n/a
Primary Fermentation: 2 weeks
Secondary Fermentation: 2 weeks
- -5 gallons fresh apple cider. (no sweeteners, or homogenization etc.)
- -2 pounds brown sugar
- -juice and zest from 1 lemon
- -4 cinamin sticks
- -cote de blanc WINE yeast
- -yeast nutrient
- -1 cup corn sugar for priming
heat up one gallon of cider (stay below boiling point) and add the juice and zest, the cinamin, and the brown sugar.
Keep this mix heated between 150 and 180 degrees for 20-25 minutes to disolve sugars.
place this mix into the primary fermenter and add other 4 gallons of cider.
Add yeast nutrient and cote de blanc
Rack to secondary and bottle when ready
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