I ground about half dozen of each, Granny Smith Apples + Braeburn Apples in a blender after coring them leaving the skins on. I then simmered them in: 1 cup water with 1 Cup honey, stirred in ¼ Cup turbinado sugar + 2 Tablespoons of Molasses. I also miced 1/4 C of raisins for yeast nutrient. I then mixed them together and place in a stainless steel 1 gallon pot and heat on low with a pocket food thermometer reading 90-100 degrees. (As I knew from culinary school that the proper proofing temperature for yeast was 110 Fahrenheit, this was a safe but beneficial temperature IF my thermometer was off slightly.) This made an ideal environment for the yeast to reproduce.
Perhaps i COULD have wanted longer... although after sampling it didn't seem to be getting significantly stronger.
1 quart I carbonated by placing in a stainless steel vacuum thermos and adding 1 T honey. I allowed it to carbonate for a couple of hours at room temperature. Unfortunately so much carbon dioxide was produce that I need a channel locks plier to remove the the lid and "POP" in a champain like surge I lost about 1/4 to 1/3 of my 'apple champagne':cross:
Note I did NOT have a hydrometer, I relied on the approximations from this software I found on the Internet.
View attachment Cider-recipe-template-XML.xml
Perhaps i COULD have wanted longer... although after sampling it didn't seem to be getting significantly stronger.
1 quart I carbonated by placing in a stainless steel vacuum thermos and adding 1 T honey. I allowed it to carbonate for a couple of hours at room temperature. Unfortunately so much carbon dioxide was produce that I need a channel locks plier to remove the the lid and "POP" in a champain like surge I lost about 1/4 to 1/3 of my 'apple champagne':cross:
Note I did NOT have a hydrometer, I relied on the approximations from this software I found on the Internet.
View attachment Cider-recipe-template-XML.xml