Yield: 1 Servings
|1 gallon||Pasteurized apple cider|
|12 ounces||Can (Seneca?) 100% Granny|
|Smith apple juic|
|1 cup||White sugar|
Pour out enough cider to make room in the glass jug for the concentrate and the sugar and the re-hydrated yeast (I would recommend using cham- pagne yeast). Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with ⅕ of ¾ cup of white sugar, then bottle it in two 2-liter plastic soda bottles, well-cleaned, of course. Let it condition for about a week and...enjoy!
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From: Favorite Fruitcakes By Moira Hodg File