Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Pasteurized apple cider |
| 12 ounces | Can (Seneca?) 100% Granny |
| Smith apple juic | |
| 1 cup | White sugar |
| Champagne yeast |
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!
Recipe By : Serving Size:
From: Favorite Fruitcakes By Moira Hodg File