Winesburg Ale
Member
I tried making hard cider a few years back with limited sucess. I think I added too much sugar and then used a yeast that gave an overly-dry finished product - there was very little apple character. So, I've come up with the following recipe for this batch, let me know what you think:
3 Gallons apple cider
1/2 pound honey
1/2 stick of cinnamon
Munton's ale yeast (dry yeast)
I'd like to have a cider that doesn't require a ton of aging, so I'm shooting for an alcohol content of 6% by volume. I'm sure the alcohol level will depend a lot on the cider I start with, so I'll adjust the honey accordingly. I'm planning to use the Munton's yeast because I think that will leave a little residual sweetness.
My plan is to simmer the cider and honey at 180 degrees for 30 minutes or so to kill off pesky microbes. I'd throw the cinnamon stick in with about 10 minutes to go.
I'd like to do a single stage fermentation in my ale pale, if that will give me a sufficiently clear cider, then prime the bottles with corn sugar.
Does anyone see any flaws in my plan? Any suggestions for improvement?
3 Gallons apple cider
1/2 pound honey
1/2 stick of cinnamon
Munton's ale yeast (dry yeast)
I'd like to have a cider that doesn't require a ton of aging, so I'm shooting for an alcohol content of 6% by volume. I'm sure the alcohol level will depend a lot on the cider I start with, so I'll adjust the honey accordingly. I'm planning to use the Munton's yeast because I think that will leave a little residual sweetness.
My plan is to simmer the cider and honey at 180 degrees for 30 minutes or so to kill off pesky microbes. I'd throw the cinnamon stick in with about 10 minutes to go.
I'd like to do a single stage fermentation in my ale pale, if that will give me a sufficiently clear cider, then prime the bottles with corn sugar.
Does anyone see any flaws in my plan? Any suggestions for improvement?