Brewing Method: Extract
Yeast: red star dry champagne - 2 packets
Yeast Starter: 12 oz
Batch Size: 5 gallons (US)
Original Gravity: ?
Final Gravity: 1.04 - 1.05
Alcohol Content: usually ranges from 6-9% depending on cider used %
Total Grains: n/a
Color:
Extract Efficiency: n/a %
Hop IBU's: n/a
Boiling Time: 30 min
Primary Fermentation: 3 weeks at 65-70 degrees
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

5 gallons fresh (not pasteurized) sweet cider
3 lbs dark brown sugar (100% cane)
3 lbs light honey (I use local clover from farmer's market)

Hop Bill:

Mash Schedule:

Starin 1/2 gallon into brew pot and heat to about 185-190 degrees and disolve sugar and honey. Skim off muck (parts of bees and other unfermentables) that developes on the surface of the liquid. Add boil mix to the remaining 4 1/2 gallons of room temp. cider. Pitch yeast and let the magic begin. After about three weeks cider will start to clear and is ready for bottle. Can be bottled as a still cider or primmed with 3/4 cup sugar.

Brewers Notes:

I find that the red star yeast works the best for this cider...I've tried wine yeasts (e.g. Lalvin 71b-1122 Narbonne), but I find that the cider that results is a bit on the dry side. I've also added freshly ground cinnimon, nutmeg, and other pie spices to the boil which enhances the sweet flavor of the cider and gives it a great festive fall flavor. Some of my fellow brewers opt to kill off the wild yeasts in the cider with bisulfite before they pitch, but I find this is an unneeded step that can result in a sulfer-like after taste.