I just finished drinking my second batch of this and am starting on the third, I have had raving reviews of it.
Recipe:
Batch Size 5.5 Gal.
OG 1.065
18 Cans frozen concentrate apple juice
Safale 04 or 05
Dump each can in to your fermenter and then add 2 not 3 cans of HOT water, these should all be frozen still hot water is laziness but it actually balances out so you can instantly pitch the yeast. Do this for all 18 cans and you will have perfect starting sugar levels.
I then pitch the yeast right on it and let it ferment for 2 weeks at around 65 degrees. I then rack it and let it sit for about another 3 - 4 weeks. I then keg it up and add some potassium sorbate to stall the fermentation and add 2 more cans of concentrate (warmed to room temp), let it rest in the keg at 12psi (40 degrees) for a week, week and a half and enjoy the 2 glasses it takes to make you feel REALLY good.
I've also made a batch with cinnamon and it really tastes like liquid apple pie.
Recipe:
Batch Size 5.5 Gal.
OG 1.065
18 Cans frozen concentrate apple juice
Safale 04 or 05
Dump each can in to your fermenter and then add 2 not 3 cans of HOT water, these should all be frozen still hot water is laziness but it actually balances out so you can instantly pitch the yeast. Do this for all 18 cans and you will have perfect starting sugar levels.
I then pitch the yeast right on it and let it ferment for 2 weeks at around 65 degrees. I then rack it and let it sit for about another 3 - 4 weeks. I then keg it up and add some potassium sorbate to stall the fermentation and add 2 more cans of concentrate (warmed to room temp), let it rest in the keg at 12psi (40 degrees) for a week, week and a half and enjoy the 2 glasses it takes to make you feel REALLY good.
I've also made a batch with cinnamon and it really tastes like liquid apple pie.