sirmichael
Well-Known Member
- Joined
- Feb 4, 2012
- Messages
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- Reaction score
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Sir Michael's Dry Summer Cider
4 gallons pasteurized Apple Juice
4 cups white cane sugar
4 cups brown sugar
1 can white grape juice concentrate
4 tsp pectin acid
6 tsp cream of tartar
1 tsp tannin
4 tsp yeast nutrient
1 packet Wyeast 4766 Cider Yeast
Pour 3 gal of juice and can of white grape juice concentrate into 5 gallon carboy.
Pour 1 gal juice into large pot. Add sugars and all other ingredients. Stir while on low to medium heat until all sugar is dissolved. Heat to 110-120F.
Pour juice / sugar mixture into carboy. Pitch yeast when mixture cools to around 70-75F.
OG 1.082
FG (expected) 1.000
Plan is to leave in primary for one week, secondary for two weeks then bottle.
4 gallons pasteurized Apple Juice
4 cups white cane sugar
4 cups brown sugar
1 can white grape juice concentrate
4 tsp pectin acid
6 tsp cream of tartar
1 tsp tannin
4 tsp yeast nutrient
1 packet Wyeast 4766 Cider Yeast
Pour 3 gal of juice and can of white grape juice concentrate into 5 gallon carboy.
Pour 1 gal juice into large pot. Add sugars and all other ingredients. Stir while on low to medium heat until all sugar is dissolved. Heat to 110-120F.
Pour juice / sugar mixture into carboy. Pitch yeast when mixture cools to around 70-75F.
OG 1.082
FG (expected) 1.000
Plan is to leave in primary for one week, secondary for two weeks then bottle.
