Fall Cider

Classification: cider

Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Issue #733, 9/27/91

This stuff is peaking after 3 months in the bottle, IMHO.

Ingredients: (for 6 gallons)

6 gallons, fresh apple cider (no preservatives)
3 teaspoon, acid blend
1 teaspoon, yeast nutrient
2-1/2 teaspoon, pectic enzyme
1 cup, Dextrose (corn sugar)
1-1/4 teaspoon, sulfite crystals (potassium metabisulphite)
2 packs, dried yeast (Edme)

Procedure:

Mix all ingredients except the yeast into the primary, cover and let stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup water at 95-104 degrees for 5-10 minutes and then pitch into cider with vigorous stirring to aerate. Primary ferment for 5 days. Secondary ferment for 3 weeks. Prime and bottle as usual.

Specifics:

O.G.: 1.055
Primary Ferment: 5 days
Secondary Ferment: 3 weeks