Ingredients:
- 2 cans of apple juice concentrate
- 2 tablespoons of Great Value apple pie spice (per gallon)
- 1 cinnamon stick (per gallon)
- 1 packet of Lavalin EC-1118 yeast
- Additional 1 can of apple juice concentrate and additional sugar (for backsweetening)
- Water (as needed to reach the one-gallon mark)
Process:
1. Start by thawing the apple juice concentrates by placing them in the fridge.
2. Once thawed, add the apple juice concentrates to the conical fermenter.
3. Add 2 tablespoons of Great Value apple pie spice and 1 cinnamon stick per gallon to the fermenter.
4. Fill the fermenter with water until you reach the one-gallon mark.
5. Activate the Lavalin EC-1118 yeast by placing it in 165-degree water for 10 minutes. Then, add it to the conical fermenter.
6. Allow the mixture to ferment for 7 days.
7. After fermentation, remove the last apple juice concentrate from the freezer to the refrigerator.
8. Backsweetend the cider by adding 1 can of concentrate (per a gallon) and 2 1/4 tablespoons of additional sugar to the concentrate to add to the bottling bucket.
9. Bottle the cider, yielding 4 22 oz glass bottles. and one 22 oz plastic bottle
10. Monitor the carbonation by checking the firmness of a plastic 22 oz bottle; pasteurize the glass bottles after 3 days.
11. Enjoy your delicious, homemade apple pie spice hard cider!
12. abv should be about 9% when done.
With this adjustment, you'll ensure that you have the right volume for your one-gallon batch. Happy brewing!
- 2 cans of apple juice concentrate
- 2 tablespoons of Great Value apple pie spice (per gallon)
- 1 cinnamon stick (per gallon)
- 1 packet of Lavalin EC-1118 yeast
- Additional 1 can of apple juice concentrate and additional sugar (for backsweetening)
- Water (as needed to reach the one-gallon mark)
Process:
1. Start by thawing the apple juice concentrates by placing them in the fridge.
2. Once thawed, add the apple juice concentrates to the conical fermenter.
3. Add 2 tablespoons of Great Value apple pie spice and 1 cinnamon stick per gallon to the fermenter.
4. Fill the fermenter with water until you reach the one-gallon mark.
5. Activate the Lavalin EC-1118 yeast by placing it in 165-degree water for 10 minutes. Then, add it to the conical fermenter.
6. Allow the mixture to ferment for 7 days.
7. After fermentation, remove the last apple juice concentrate from the freezer to the refrigerator.
8. Backsweetend the cider by adding 1 can of concentrate (per a gallon) and 2 1/4 tablespoons of additional sugar to the concentrate to add to the bottling bucket.
9. Bottle the cider, yielding 4 22 oz glass bottles. and one 22 oz plastic bottle
10. Monitor the carbonation by checking the firmness of a plastic 22 oz bottle; pasteurize the glass bottles after 3 days.
11. Enjoy your delicious, homemade apple pie spice hard cider!
12. abv should be about 9% when done.
With this adjustment, you'll ensure that you have the right volume for your one-gallon batch. Happy brewing!
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