Big Apple Hard Cider

Source: Matt Voorhees
Recipe added: 10/27/97
Email: mav@snet.net

Very easy hard cider that will have good apple taste to complement subtle cinnamon and honey textures. Strong stuff! Will mellow in bottles but tastes great right from the fermenter. Dry, champagne look/taste-alike with a twist!

Specifics

Recipe type: Extract
Batch Size: 3 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 5
Primary Fermentation: 5 gallon carboy
Secondary Fermentation: 5 gallon carboy

Ingredients:

3 gallons fresh apple cider (no preservitives)
1 cup wildflower honey
1 cup dark brown sugar
1 stick cinnamon
1 pack champagne yeast (for dry bite)
1 tsp pectin enzyme (helps, but can do without)
1/2 cup bottling sugar

Procedure:

bring 1 gallon of cider almost to boil while stiring in honey and sugar (along with cinnamon) Stir to prevent carmelizing. Allow to cool for 5 min. pour in carboy with enzyme and two gallons chilled cider. pitch yeast. ferment 2 weeks, move to secondary and ferment additional 3 days. Bottle with 1/2 cup sugar.

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