Cider

Classification: cider

Source: Rob (mckeownd@qucdn.quennsu.ca), HBD Issue #1583, 11/19/94

Dont be so sure you are going to save money! I made Cider this year, and it's not cheap. A Gallon of that cider runs you about $3.99 to $4.99 for 1 gallon of unpasturized, perservitive free cider. Add yeast cost (if you use liquid) and its over $20, im sure the taste however will be much improved over an extract.

Shoot for Brown Sugar instead of corn sugar. It added a nice color to my cider, along with a nice flavor. My first batch was rather sour for my tastes and for the next one I intend to use Lactose to sweeten it up since its unfermentable.

Ingredients: (for 2 gallons)

2 Gallons Unpasturized, No Perservitive Cider
14 whole cloves
1 cinamon stick
1 tsp ground nutmeg
1 tsp. allspice
1 pound extra-light M&F dry malt extract
1 Package Whitbread Ale Yeast
1 Pound Brown Sugar

Procedure:

Mix the Lot of it together, boil for about 20 minutes. Remove cinamon stick and cloves. Cool to 80, pitch yeast. Ferment in primary for about a week. Ferment in the secondary about another week. Let it rot in the bottle for yet another week.

This stuff came out EXTREMELY potent. OG was like 1.085 (dont have my logs in front of me). If you prime it, you get a champagne type apple cider, which everyone seemed to enjoy.

Specifics:

O.G.: 1085