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Making 10 gallons of cider. 2nd batch. First time around I picked and pressed my own. That was a colossal pain the a$$. This time I supported a local orchard and got unpasteurized cider for $5 per gallon. So I got 12 and had a merry Xmas. I’m making 2 distinct recipes.
Onto the juicy bits!
Recipes:
Basic Hard Cider 5.5 gallons cider (=1.7lb sugar/5.5 gallons water 1.050 og) Pasteurize: 165°F 10min 3oz brown sugar, cinnamon sticks flameout Cool to 70°F Transfer to brew vessel, aerate, pitch ec118 yeast Ferment 3 week Transfer to bottling bucket, add xylitol sweetener to taste (3-5oz). add 5oz priming sugar
High ABV Cinnamon Cider 5.5 gallons cider (=1.7lb sugar/5.5 gallons water 1.050 og) Pasteurize: 165°F 10min 8oz brown sugar, cinnamon sticks flameout Cool to 70°F Transfer to brew vessel, aerate, pitch ec118 yeast, 2.5tsp pectic enzyme Ferment 2 week Add cinnamon sticks, ferment 1 week Transfer to bottling bucket, add xylitol sweetener to taste (3-5oz). add 5oz priming sugar
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