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Old 12-07-2009, 07:36 PM   #1
Saccharomyces
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I wanted to make something I can take to my in-laws every year at Christmas when we visit. My father in law loves apple pie (the drink made with Everclear) so I came up with this recipe to make something like that but naturally fermented. I really like how it came out.

4 gallons of apple juice or cider without preservatives (I used Mott's apple juice)
1 gallon of bottled water + extra for top-off
2# dark brown sugar
5 cinnamon sticks (boiled for 10 minutes)
1 tsp nutmeg (added at knockout)
1 gram sweet gale (also known as bog myrtle) (boiled for 30 min)
1 Tbsp yeast nutrient

English ale yeast (WLP775, WLP002, Wyeast 1968, S-04, etc.)

Boil the brown sugar in the gallon of water with the sweet gale for 20 minutes. Add the cinnamon sticks and boil for another 10 minutes. Take the pot off the heat to cool in a water bath and add the nutmeg. When the liquid is cool (about 30 minutes and a few changes of the water will chill it nicely) add to a sanitized fermenter along with the 1 tablespoon of yeast nutrient and the juice. Top up to 5 gallons with bottled water and pitch the yeast. Ferment at 72*F for three weeks.

For backsweetening:
1/4 tsp potassium metabisulfite or 5 Campden tablets
1 1/4 tsp potassium sorbate
3 cans of frozen apple juice concentrate

When fermentation is complete, rack off the yeast and add the potassium metabisulfite or crushed Campden tablets along with the 1 1/4 tsp of potassium sorbate. Stir in three cans of thawed apple juice concentrate. Since we are stabilizing the cider anyway, it doesn't matter if the concentrate is preservative free. Force carbonate to 2 volumes in a keg and serve, or bottle the still cider.

Note: Because this cider is backsweetened with sugar it cannot be bottle carbonated.


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Old 12-14-2009, 02:22 PM   #2
RobWalker
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Nov 2009
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what's it like? I love winter spiced stuff and I'm about to put a new brew on. sounds rather tasty



 
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Old 08-25-2010, 07:17 PM   #3
dRaPP
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Aug 2010
Herndon, VA
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A few questions:
Where would you get the backsweetening ingredients other than the apple juice concentrate?
Why can it not be bottle carbonated? It seems like your adding more sugars for the yeast, is it because of the risk of bottle bombs?
Would it taste alright uncarbonated? (I don't have the capability to keg or force carb)
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Old 08-25-2010, 07:48 PM   #4
munklunk
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What does "2 volumes" equal out in psi? I've never heard that term before.

 
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Old 08-30-2010, 02:25 AM   #5
rtvarnell
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Aug 2010
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2# is 2 lbs. or pounds.

 
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Old 08-30-2010, 11:14 PM   #6
smokinghole
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Quote:
Originally Posted by munklunk View Post
What does "2 volumes" equal out in psi? I've never heard that term before.
That would depend on your temp. http://www.kegerators.com/carbonation-table.php

Like if your keezer was at 45 degrees it'd equate to 9psi.
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Old 08-31-2010, 06:15 AM   #7
munklunk
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Thanks for the chart. I needed something like that. Also, just to clarify, do you strain the cinnamon sticks out of the boiled solution or add them to the fermenter?
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Old 09-12-2010, 04:44 AM   #8
pwndabear
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you think this would be able to be heated up to sit in front of the fire in the cold winter months? im looking to do something like that...

 
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Old 09-23-2010, 01:25 AM   #9
Beebe
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Aug 2010
Medford, Oregon
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Wish me luck! Starting a 5 gal batch of this, as I type!

looks and smells great! Starting gravity is at about 1.06 at 75 degrees!


 
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Old 10-11-2010, 03:44 AM   #10
MeadWitch
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Jul 2010
South of Weird, TX
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Where do you get sweet gale?


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