Compression Ignition Addict
Join Date: Aug 2007
Location: Western Mass
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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.
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