All Grain Yeast:
EC-1118 Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.045-1.055 Final Gravity:
1.000 Boiling Time (Minutes):
blonde Primary Fermentation (# of Days & Temp):
28 days 55-65F Tasting Notes:
Dry, light bodied cider, with ample carbonation and champagne-like notes.
Some people will say thet EC1118 is a beast of a yeast that will strip all the flavour out of any cider.
I've come back to this cider 4 times now, and there's always a good segment of my friends and neighbors who like it. The upside is that it is simple, cheap, and pretty darn hard to mess up.
For a 5 gallon batch, purchase 19 litres / 5 gallons of storebrand/whatever is cheapest filtered, pasteurized apple juice with vit c added. Avoid the low acid juices.
Pour vigorously into your primary fermenter, and pitch one sachet of Lalvin EC-1118 yeast. Allow to ferment for 4 weeks or until clear. For priming use 55ml per 3.75litres/gallon of storebrand frozen Apple Juice Concentrate, thawed and added to the bottling bucket before racking your cider to the bottling bucket. I cheat and use the entire can for 5 gallon batches, I believe the can of concentrate is 283 ml.
Bottle, allow to condition for 3-4 weeks. Chill and Enjoy.
This is the simplest cider in my recipe book, and it always has fans. Approx 6% ABV but will vary by your juice. Don't worry about the OG, don't bother to boost it, just start with your apple juice and let it ride.