Hard Cider

by | Oct 13, 2014 | Brew Log | 0 comments

JUICE

  • 6 X 1 Gallon Musselman’s Apple Cider

YEAST

  • Red Star Pasteur Champagne

FLAVORINGS

  • 2 X Clear Belgian Candi Sugar 1 lb.
  • Ginger Root Extract (See Day before Brewing)

Additional Items

  • 2 1/2 teaspoon Pectic Enzyme
  • 1 fresh Lemon

Week before Brewing

  • Place 4 gallons of cider in refrigerator

Day before Brewing

  • Prepare Yeast Started with 16 oz Cider & Yeast
  • Ginger Root Extract
    • 2 Inch piece of fresh Ginger root shredded placed in jar with lid
    • Enough Vodka to cover Ginger
    • Shake periodically

Brew Day

  • Heat 1 Gallon Cider, 2lb Belgian Candi Sugar, Juice from Lemon & Pectic Enzyme on Medium heat until sugar is dissolved.  Do not boil!!
  • Add 4 Gallons of chilled cider to fermentation Vessel.
  • Add Heated Cider to fermentation Vessel.
  • Top off with additional Cider make 5.5 Gallons
  • Add Yeast
  • Attach Blow off tube and start fermentation

 

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