Holiday Cider

Ingredients

5 gal apple juice (gravenstein/jonathan b, le 6 cup maple syrup 2 1/3 tbsp whole cloves 1/2 tbsp whole nutmeg, grated 1 10 4-inch cinnamon sticks 3 lemons (juice and zest) 2 inches ginger root, peeled and grated 1 package red star champagne yeast	Advertisements

Preparation
 
Simmer 3/4 gallon apple juice, spices and ginger (in spice bags),
syrup, and lemon juice and zest for 45 mins. Add simmered mix to
4--1/4 gallon. Put cider in carboy. Pitch yeast and top off with more
apple juice. Ferment for 34 days. Rack to secondary and top off with
more apple juice. Prime with 3/4 cup corn sugar and bottle. Age for
30 days and consume. Good sparkle, mildly yeasty (not careful enough
with my secondary rack- ing), complex flavor, some spice in the nose,
too much alcohol (my calcs say that the alcohol content is about 15%,
but it tastes much stronger). In general, I m pretty pleased; almost
everybody who s tried it has been pleased as well. Original Gravity:
1.100 Final Gravity: 0.998 Primary Ferment: 34 days Secondary
Ferment: 22 days

Recipe by: Serving Size:

 

 
Servings: 1

 

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