Compression Ignition Addict
Join Date: Aug 2007
Location: Western Mass
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Thanked 0 Times in 0 Posts
Feedback Score: 0 reviews
1 imperial gal (4.5 l) of fresh apple juice (no preservatives)
adjust sugar content to desired level
1/2 tsp. pectic enzyme powder
1 tsp. acid blend
1/4 tsp. grape tannin
1/2 tsp. yeast energizer
2 campden tablets
1 packet all purpose wine yeast
Crush and dissolve campden tablets in a cup of warm water and mix
well with the FRESH apple juice in your primary fermenter. Let
stand over-night. Mix in all other ingredients except yeast making
sure everything is dissolved, then sprinkle yeast over top of juice
and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon)
into secondary fermenter and attach air lock. Rack again in 3 weeks.
When all fermentation is finished, rack into a clean vessel and
add 2 oz of white sugar and gently stir well. (I usually put the
sugar into a bit of water and dissolve it first by boiling it in
the microwave) When sugar is well mixed, bottle and age 3 months.
This will give you a crisp, carbonated hard cider.
Note: The more sugar you add, the more alcohol you will get, but
the longer it will take to ferment. I would recommend from 1/2 to
1 pound per gal/4.5 l and not more than 2 lbs.
SOLD: 2006 f-250 4x4 FX4 sport ext cab FOR SALE SCT Xcal3 Dj's tunes,tuxedo bed cover,Vent guards,High Idel MOD,Window Tint, Nitto Terra grappler's 285-75-17's, Recon line of fire,FOR SALE huskey liners, FOR SALE Skyjacker 2.5 Leveling kit
Show Truck 1981 Chevy k-20
10" Lift 36" 14.50-16.5 PJ Dirt Grips 358 SBC