Orange Flower & Honey Cider/Maple Cider

Each year I make 2 carboys of cider that I split with a friend.
This year we got our juice at a local orchard in Magog (Qc) Canada : Les Vergers C.R.

The owner had selected apples that are good for cider and made us a mix. Initially, the color was pink and there is a slight smell of bananas!

After adding my ascorbic acid to avoid oxydation, the color changed to a more classic yellow. Next year, we will try to keep it natural.

Here are our recipies.
This year we let the juice ferment for 2 weeks and added the ingredients after stabilization in hopes of having a sweet, tasty cider.
I'm letting them settle and will bottle them in a week or two.

Next year, I will use Ale yeast, as I read in one of the topics in this forum, to keep some of the appley taste.

I'll keep you posted once I bottle it!:fro:

Maple cider

• 500 ml of real Maple Syup (1 can)
• 5 gallons of apple juice
• Wine Yest

Name : La chasse gallerie (an ole' Quebec legend)


Orange Flower & Honey Cider

• 2/3 kilo honey
• 2tbs Orange flower essence (found in fancy grocery stores)
• 4 gallons of apple juice (kept 1 to make simple cider... to be able to compare)
• Wine Yeast

Name : the b*tch from the Plateau (a hipster neighborhood in Montreal where hipsters feed on orange flower essence )