This is a recipie that I found on the net and have modified it slightly to meet my needs.
Yield: Five Gallons US
Beginning SG/PA: 1.05
Ingredients:
5 gals. Treetop Cider
24 oz honey
1 lb. brown sugar
1/2 cup bottling sugar
5 cinnamon sticks
1 pkg Safale S-04 Dry Ale Yeast
Instructions:
1. Bring one gallon of the cider to 160 degrees.
2. Add honey and brown sugar.
3. Stir for 15 minutes.
4. Pour 3 1/2 gallons of the fresh cider into your primary fermenter.
5. Reserve 1/2 gallon for later.
6. Pour the cider with sugar and honey into your primary.
7. Check SG and add cane sugar if needed.
8. Pitch your yeast and allow to ferment for 5 days in primary.
9. Rack off into your secondary and allow to ferment for about 10 more days
10. The fermentation should have slowed to a crawl by now and you are ready to bottle
11. take the last remaining 1/2 gal and bring to a boil add cinimon sticks and allow to boil for 30 mins.
12. Remove the cinnamon sticks and allow to cool.
13. Add the 1/2 cup of bottling sugar.
14. Bottle as normal.
15. Allow to condition in the bottle for about 2 months.
This will be very carbonated and will leave some lees at the bottom of your bottles. To decrease the amount of lees rack off the cider one more time and allow it to stand in the carboy an extra week before bottling. You may also want to decrease the amount of bottling sugar to control carbonation.
Yield: Five Gallons US
Beginning SG/PA: 1.05
Ingredients:
5 gals. Treetop Cider
24 oz honey
1 lb. brown sugar
1/2 cup bottling sugar
5 cinnamon sticks
1 pkg Safale S-04 Dry Ale Yeast
Instructions:
1. Bring one gallon of the cider to 160 degrees.
2. Add honey and brown sugar.
3. Stir for 15 minutes.
4. Pour 3 1/2 gallons of the fresh cider into your primary fermenter.
5. Reserve 1/2 gallon for later.
6. Pour the cider with sugar and honey into your primary.
7. Check SG and add cane sugar if needed.
8. Pitch your yeast and allow to ferment for 5 days in primary.
9. Rack off into your secondary and allow to ferment for about 10 more days
10. The fermentation should have slowed to a crawl by now and you are ready to bottle
11. take the last remaining 1/2 gal and bring to a boil add cinimon sticks and allow to boil for 30 mins.
12. Remove the cinnamon sticks and allow to cool.
13. Add the 1/2 cup of bottling sugar.
14. Bottle as normal.
15. Allow to condition in the bottle for about 2 months.
This will be very carbonated and will leave some lees at the bottom of your bottles. To decrease the amount of lees rack off the cider one more time and allow it to stand in the carboy an extra week before bottling. You may also want to decrease the amount of bottling sugar to control carbonation.