"Impulse" Fall Cider
Source: Robert the Bruce
Recipe added: 10/20/00
Initial tasting: mmmmmmmm!!!
Should produce 7-8% alc. content.
Perhaps you could add potassium sorbate at some point to stop fermentation, whilst still leaving enough fruity sweetness, but pleeeeze allow ALCOHOL to form !!
After three days, I note two inches of foam, with airlock bubbles at rate of one "bubble" per four seconds - cookin !!
Yes, I am enthused..........bdog
Recipe type: Other
Batch Size: 3 gal
Starting Gravity: 1.060
Time in Boil: n/a
Primary Fermentation: we've only just begun...
- 2 - gal grocery store pasteurized apple cider
- 1/2 - gal raspberry syrup (for ice cream sundaes?) from "dollar" store
- 1 - quart quality bottled water
- 3 - cups puree, containing: 1 - bag frozen cranberries, 1 - can pears in syrup, 1/8 cup honey.
- 1 - pkg Red Star "Premium Cuvee" dry wine yeast.
Pour puree thruogh funnel into 3 gal carbouy. Strain rasp. syrup through funnel into carbouy (to get pesky seeds out...)
Pour water through rasp syrup to extract sugars and flavor. Pour both gals. of cider through puree in strainer to get the last of the rasp. flavor.
Add yeast. Agitate for all your worth for about two minutes to aerate well.
Using wine thief, chechk starting s.g. Or don't...
Place in warm place, like near the water heater, at least 'til activity gets going.
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