HokieBrewer
Well-Known Member
Made my first batch of cider and went with an extremely easy recipe:
4 gals apple juice (I used Harris Teeter organic)
1118 Champagne yeast
1 gal high quality apple juice to backsweeten
I fermented at 62 for 2 weeks, then racked to a keg. After chilling the keg for a week, I pulled off two pints which cleared a lot of sediment. At that point I added the really good juice to the keg and carbed it up.
I brought this to a friend's NYE party and it was killed in about 4 hours.
Too easy, and so good!
4 gals apple juice (I used Harris Teeter organic)
1118 Champagne yeast
1 gal high quality apple juice to backsweeten
I fermented at 62 for 2 weeks, then racked to a keg. After chilling the keg for a week, I pulled off two pints which cleared a lot of sediment. At that point I added the really good juice to the keg and carbed it up.
I brought this to a friend's NYE party and it was killed in about 4 hours.
Too easy, and so good!
