Axegod

Recipes 

So I made a batch in about 1/2 hour today.

Here is what I used:
Total volume: 5.5 G

3 cans of no-name frozen concentrate pure apple juice
4 2L bottles of pure apple juice
2 2L bottles of pure apple/blueberry juice
1 2L bottle of blueberry juice.
Topped up to 5.5G level with about 1G of filtered tap water.

Lavlin EC-118 champaigne yeast.

OG: 1.053 (temp corrected)
Estimated SG: 1.000 (6.97% ABV)

This one is for the SWMBO...and it cost only $20 !!!

It has a nice blush look to it...ike this colour-> and I can't wait until next month. I think I'll carbonate this one. I know this yeast will ferment it quite dry - so will have to wait and see if it needs splenda or some other no-fermentable before going into the bottles.

I omitted the dextrose because I wanted to have the natural flavour come out more so that its not hidden behind the alcohol. Maybe next time I'll bump up the ABV.

Thanks for the inspiration.

Cheers

__________________
Primary : 5.5 G of Hard Cider
Secondary:
Bottled:
On Order: Got it all..for a few months
Thinking about: Plisner malt and saaz hops
Drinking: 5 G- Kidney_Punch Wine, 10 G Canadian Pils, Euro Pilz

Jon_Doe

Recipes 

I suggest hitting it with some K-Sorbate and then back-sweeten with concentrate.

I did the Ed Wort recipie, subbed brown sugar for regular, and backsweetened with 2 cans of concentrate. Love it, gives more of an apple flavor.