Heat 5 gals of pressed apple cider no preservatives to 120 degrees
Add 12 oz maple syrup grade A
Add 2 lbs Dark Brown Sugar
bring between 140-160 degrees and hold for 45 mins to kill off any unwanted bac and yeast.
Cool to 80 degrees and pitch yeast
Make sure to aerate must before pitching yeast.
Ferment 12-14 days then rack to secondary for another 14-30.
****At beginning of secondary you need to kill remaining yeast with potassium sorbate(see packet for how much per volume). Give the PS a day to kill the yeast. Then add 3 cans of frozen apple concentrate and top off fermenting jug with regular apple cider****
Keg it and drink in a couple of days.
O.G.~1.078
F.G.~ .995
~12.4% ABV
Add 12 oz maple syrup grade A
Add 2 lbs Dark Brown Sugar
bring between 140-160 degrees and hold for 45 mins to kill off any unwanted bac and yeast.
Cool to 80 degrees and pitch yeast
Make sure to aerate must before pitching yeast.
Ferment 12-14 days then rack to secondary for another 14-30.
****At beginning of secondary you need to kill remaining yeast with potassium sorbate(see packet for how much per volume). Give the PS a day to kill the yeast. Then add 3 cans of frozen apple concentrate and top off fermenting jug with regular apple cider****
Keg it and drink in a couple of days.
O.G.~1.078
F.G.~ .995
~12.4% ABV