I made a cider that was a riff on a wit beer for my son's wedding.
Day 1
5 gallons apple juice from Aldi (Nature's Nectar brand)
1 pack Lallemand Belgian Abbaye dry yeast (not rehydrated)
Day 2
Add 1 lb table sugar boiled 20 minutes with 1 cup water and 2 t lemon juice. Stir fermenter vigorously.
Day 21
SG 1.005
Start flavoring tincture by covering 1oz each toasted, cracked coriander seeds and Mandarin orange zest with vodka to 1 inch. Shake container daily.
Day 28
SG 1.004
Day 35
SG 1.004
Bottle with tincture, 2/3 cup table sugar boiled in 1 cup water for 15 minutes.
Fermentation temperature 68*F.
This has subtle coriander and orange flavors, slight sweetness, crisp. It went over very well at the reception. Definitely one I'll do again, maybe on their anniversaries!
Day 1
5 gallons apple juice from Aldi (Nature's Nectar brand)
1 pack Lallemand Belgian Abbaye dry yeast (not rehydrated)
Day 2
Add 1 lb table sugar boiled 20 minutes with 1 cup water and 2 t lemon juice. Stir fermenter vigorously.
Day 21
SG 1.005
Start flavoring tincture by covering 1oz each toasted, cracked coriander seeds and Mandarin orange zest with vodka to 1 inch. Shake container daily.
Day 28
SG 1.004
Day 35
SG 1.004
Bottle with tincture, 2/3 cup table sugar boiled in 1 cup water for 15 minutes.
Fermentation temperature 68*F.
This has subtle coriander and orange flavors, slight sweetness, crisp. It went over very well at the reception. Definitely one I'll do again, maybe on their anniversaries!
