Gents - I want your opinion on this...
I have this awesome tasting Mullied Cider Recipe. With a little tweaking, I think this would make a good hard cider too. Mainly because of the mulling spices and the use of cranberry juice.
FYI - All cranberry juice is diluted with grape juice.
Mulled Cider Recipe
• 12 Cups of Apple Juice
• 6 Cups of Cranberry Juice
• ˝ Cup of Brown Sugar
• 2 Tablespoons of Butter
• 2 Teaspoons of Vanilla Extract
• 1-2 Tablespoons of Penzey’s Mulling Spice
o Blend of Cinnamon, Clove, Allspice, Cardamom & Mace
Mix all ingredients. Then simmer on low heat 30-45 minutes. The kitchen will smell great! Alternative: Put in Crock Pot for 2 hours on high, set to low & serve
My questions or things to ponder...
1.) How important is the preservative-free requirement? I normally see asorbic acid as an additive in juices in the grociery store. Would this be a problem? I believe its used as an antioxident. HB for dummies says it can be added to beer at 1/2 tsp at bottling (per 5 gal). It probably has the same purpose here.
2.) The cranberry-grape juice balances the sweetness of the apple juice similiar to hops in beer. Any ideas of how this would ferment out flavorwise? Bitter, neutal
3.) Yeast Suggestions???? Yeast Nutrients ????
Obviously, leave out the butter in this case!!!
What do you think? - Thanks!!!!
FYI - Doing the math, a recipe factor 4.5x = 5 gal. or 2x =2.25gal