Originally Posted by Brewsam
I use the whole foods brand or Mendacino (North Coast) apple cider also available at whole foods. It comes in one gallon glass jugs and has been pasteurized and has no preservatives. We do have local apple cider that may be cheaper but I am way too paranoid about E. coli, I have taken care of way too many kids with it. Having said that, if the cider is from only picked apples it probably is safe... but again I am paranoid and would rather be safe than sorry.
I take 4 gallons of the cider
2 lbs of brown sugar boiled in 2 quarts of water
1 tsp of Wyeast nutrient
English Cider yeast
Mixed in a 5 gallon glass carboy (sanitized)
Rack to secondary after about 7-10 days
2-4 weeks in the secondary and then carb in keg
Makes great cider every time, pretty dry at comes out between 7.5-8% ABV
I am using this product as well for a cider. Anyone know what type of apples they use?
Recipe is 4 gal North Coast Cider
3lbs Orange Blossom honey
1/2 Gal Pear Juice
1/2 Gal pineapple Juice
White Labs Champagne Yeast
2.5tsp pectic enzyme
2.5tsp Fermaid K yeast nutrient
fermenting ~3 weeks then racking to secondary until cleared...considering using a clearing agent as well...