NineHundred
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- Sep 3, 2008
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Ingredients
Materials
Instructions
- 5lbs Caramel 60 Malt
- 3 Bushels of Crabapples
- 6 Campden Tablets
- 1 Teaspoon Pectic Enzyme
- 1 Packs White Labs English Cider Yeast
Materials
- 1 Air Lock
- 1 Six Gallon Carboy
- 1 One Gallon Carboy
- 1 Six Gallon Aging Cask
- 1 One Gallon Stainless Steel Pot
Instructions
- Pour one gallon of freshly pressed Crabapple cider into the six gallon carboy.
- Pour five gallons of freshly pressed Crabapple cider into the six gallon carboy.
- Add one crushed Campden tablets to the one gallon carboy.
- Add four crushed Campden tablets to the six gallon carboy.
- Stir or shake both carboys until all Campden tablets have dissolved completely.
- Allow both carboys to sit for at least 12 hours.
- Pour one teaspoon Pectic Enzyme to the six gallon carboy.
- Add five pounds of Caramel Malt to the six gallon carboy.
- Pour the cider from the one gallon carboy into a one gallon Stainless Steel pot and heat to approximately 90F.
- Pitch one pack of White Labs English Cider Yeast to the heated cider and stir until the majority of the yeast has been absorbed.
- Pour the heated cider into the one gallon carboy.
- Allow the heated cider and yeast solution to sit for 24 hours.
- Pour the Crabapple cider and yeast solution into the six gallon carboy.
- Securely attach an air lock to the six gallon carboy.
- Allow the six gallon carboy to ferment for 10-15 days.
- Rack the fermented cider and return it to the six gallon carboy.
- Allow the six gallon carboy to ferment for 10-15 days.
- Rack the fermented cider once more and transfer it to a six gallon aging cask.
- Allow the fermented cider to age for 8-12 months.
- Keg aged cider and carbonate.