Fall cider

Yield: 1 Servings

Measure Ingredient
6 gallons Fresh apple cider (no
\N \N Preservatives)
3 teaspoons Acid blend
1 teaspoon Yeast nutrient
2½ teaspoon Pectic enzyme
1 cup Dextrose (corn sugar)
1¼ teaspoon Sulfite crystals (potassium
\N \N Metabisulphite
2 \N Packs
\N \N Dried yeast (Edme)

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. This stuff is peaking after 3 months in the bottle, IMHO. Original Gravity: 1.055 Primary Ferment: 5 days Secondary Ferment: 3 weeks Recipe By : Serving Size:


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