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home > recipes > beverages > hard apple cider
from USA Hard Apple Cider here is one a friend gave me. Jeff (Rogue) basic recipe for hard cider 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 fermentor. 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 fermentor 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. * 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.

Hard Apple Cider


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keyword: apple
keyword: cider
recipes for beverages
recipes by Jeff_o62
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(posted August 14, 1999)

from USA

Hard Apple Cider

here is one a friend gave me.

Jeff (Rogue)

basic recipe for
hard cider

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 fermentor. 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 fermentor 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.

* 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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from Vancouver, WA, United States wrote:0  0

Great recipe - except be very careful when adding sugar for carbonation at the end during bottling. The recipe says the more sugar the more alcohol - but not at this stage. Adding more sugar here will just make your bottles explode.
4 starsNovember 24, 2006


 
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