Source: Nate Poell
Recipe added: 01/22/99
The Lalvin yeast (it's a champagne variety) and abundance of sugars in the must make the cider quite potent, yet very palatable.
Recipe type: Other
Batch Size: 5
Starting Gravity: ?
Finishing Gravity: ?
Time in Boil: Never Boil
Primary Fermentation: 2 weeks
Secondary Fermentation: 3-4 weeks
- 4 gallons apple cider
- 7 pounds clover honey
- 1 packet Lalvin EC-1118 yeast
- OPTIONAL--2 tsp acid blend
- OPTIONAL--1 tsp corn sugar per bottle of finished cider
Pour 2 gallons of cider in a pot. Stir in the honey, ensuring it dissolves completely. OPTIONAL--add acid blend. Simmer for 20-30 minutes. Do not boil. Scoop out any white foam that appears at the top of the mixture. Remove from heat and pitch yeast when the mixture has cooled to 100-105. Let sit overnight. Pour into carboy and add the other two gallons of cider. Be sure to allow some space in the carboy for foam, or have a tube for it to blow off. Attach airlock and let sit for two weeks. Rack to secondary jugs (I use 1-gallon cider jugs). Let sit a few more weeks, then bottle. OPTIONAL--add 1 tsp of corn sugar to each bottle (20 oz. size) to add sparkle. I usually make half the batch sparkling, half still. Serve chilled.
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