Nottingham Yeast Starter:
apple juice Batch Size (Gallons):
3 Original Gravity:
1.068 Final Gravity:
About 1.010 Boiling Time (Minutes):
Amber Primary Fermentation (# of Days & Temp):
2 weeks Additional Fermentation:
none Secondary Fermentation (# of Days & Temp):
none Tasting Notes:
3 gallons of Treetop crisp cider
4.5 cups of white sugar (brown would work too
1 package of Nottingham brewers yeast
About 1/3rd pound of craisins
Soak the yeast in some cider. I boiled the sugar in some cider until it reached the soft ball stage (could cook longer. Mix two gallons of cider into the sugar syrup, then pitch everything into the carboy, and add craisins.
OG is 1.068 plus whatever comes out of the craisins.
Fermented at room temp (70ish degrees) for 2 weeks, cold crashed when slightly above the desired finished SG, siphoned off and pasturized in a large (enameled) pot before bottling.