After trying a few commercially made ciders this weekend I have decided I like my cider bone dry (thanks Ed Wort). I bought said ciders to try out some spice additions I have been thinking about doing. I did a thorough web search but couldn't find much direction, mainly I found people like myself trying to figure out how to do it. So I came up with this recipe that I made the other night.
6 gallon tree top apple Juice
2 lbs white sugar
2 shredded ginger root
1 tsp coriander seeds freshly crushed
1 Tbs ground coriander (I would have used all seeds but didn't have enough)
1 lemon (juice and zest)
around 15-20 green cardamon pods cracked open.
1 five gram packet of Montrachet Wine Yeast
I used the lemon juice to invert the sugar.
I made a tea out of the spices and lemon peel.
The tea was strained and every thing was added to the fermanter.
Total volume ended up at 25 Liters (just shy of 7 gallons). OG came to 1.060 @ 79 F. This yeast has been going down to around 1.00 for me so it should end up around 8% ABV
6 gallon tree top apple Juice
2 lbs white sugar
2 shredded ginger root
1 tsp coriander seeds freshly crushed
1 Tbs ground coriander (I would have used all seeds but didn't have enough)
1 lemon (juice and zest)
around 15-20 green cardamon pods cracked open.
1 five gram packet of Montrachet Wine Yeast
I used the lemon juice to invert the sugar.
I made a tea out of the spices and lemon peel.
The tea was strained and every thing was added to the fermanter.
Total volume ended up at 25 Liters (just shy of 7 gallons). OG came to 1.060 @ 79 F. This yeast has been going down to around 1.00 for me so it should end up around 8% ABV
