edernest
Member
Sparkling Hard Cider
Simple recipe, but I like the clarity and sparkle of the final product. I use unpasteurized apple cider that I make from the apples in my orchard (grind and press), though many should be able to find it in the fall at a local cider mill.
Ingredients
4 Gallons Unpasteurized Apple Cider
2 Gallons Apple Juice
1 packet Champagne yeast
Equipment
6 Gallon Carboy
Carboy Cap or Stopper with Airlock
Funnel
Bottles&Caps/Keg
Instructions
- Sanitize your equipment
- Pour in the Apple Cider
- Pour in a gallon of store-bought apple juice, stir
- Pitch the yeast
- Insert an airlock
- After two weeks, rack it to another carboy, wait a day or two (reduce sediment)
- Add another gallon of apple juice, stir
- Bottle with oxygen absorbing caps or keg immediately, wait at least 6 months to drink (best after a year, I think)
Simple recipe, but I like the clarity and sparkle of the final product. I use unpasteurized apple cider that I make from the apples in my orchard (grind and press), though many should be able to find it in the fall at a local cider mill.
Ingredients
4 Gallons Unpasteurized Apple Cider
2 Gallons Apple Juice
1 packet Champagne yeast
Equipment
6 Gallon Carboy
Carboy Cap or Stopper with Airlock
Funnel
Bottles&Caps/Keg
Instructions
- Sanitize your equipment
- Pour in the Apple Cider
- Pour in a gallon of store-bought apple juice, stir
- Pitch the yeast
- Insert an airlock
- After two weeks, rack it to another carboy, wait a day or two (reduce sediment)
- Add another gallon of apple juice, stir
- Bottle with oxygen absorbing caps or keg immediately, wait at least 6 months to drink (best after a year, I think)