Ingredients:
- 5 gallons Apple Juice
- 2 lbs Honey
- 1 lb Brown Sugar
- 1 package Champagne Yeast
- 3/8 or 3/4 cup corn sugar
Instructions:
- Heat one gallon of juice on stove.
- Add honey and brown sugar. Stir until completely mixed together.
- Add to fermenter with remaining 4 gallons.
- Pitch yeast.
- Ferment in primary for 2 weeks.
- Ferment in secondary for 2 weeks.
- Bottle with corn sugar for carbonated cider, or without for flat cider.
My plan is to carbonate half of the batch, which is why I have 3/8 cup of sugar listed (you will use 3/4 cup if you plan to carbonate the entire batch). I will transfer the cider to the bottling bucket and bottle half the batch into wine bottles. Then I will add the solution, stir, and let sit for about 15-20 minutes. Then I will bottle the rest into beer bottles. I'll let you know how it turns out.
Until Next Time,
RHSC
I bottled some of mine over a year ago (maybe even two), and just tried it last night. I'm glad I used the Grolsch bottles, as they have continued to ferment, and thus carbonate themselves.
ReplyDeleteI like the idea of priming the cider (as it will be a little sweeter), but I wouldn't let any of primed batch age too long, as they might get too fizzy a dry. (well, it *is* champagne yeast)