Do not boil apple juice, just water for tea.
This was inspired by several ciders here. Thanks to Pappy's, Graham's and a couple others.
3 1/2 gallons apple juice
Fifteen 12oz cans frozen apple juice concentrate (Yes 15 cans, this is for added sugar and flavor) (can sub 2lbs of brown sugar for five cans FAJC)
64 oz strong tea (steep 25 tea bags for 20min and squeeze dry)
2 tsp of yeast nutrient
2 tsp lemon powder or juice of 2 lemons or 1/2 can frozen lemonade
pkg of Nottingham or other dry ale yeast. (make starter)
Let tea cool, add it, lemon, YN and 1/2 thawed FACJ to carboy, shake to mix, add remaining three gallons juice, shake to aerate well, add yeast starter, shake to mix, add blow off tube. On day 2 or 3, add rest of FAJC and give it a swirl, replace blow off or airlock.
(I reserve 1/2 of FAJC for adding second/third day, lets yeast get better start, you could add all at once if desired.)
1.07 OG before adding second half FAJC (1.085 OG if all added at start) 1.010 - 1.020 FG, just slightly sweet, just above dry and 13-14% ABV. Tea adds some body, lemon adds brightness.
I take 1/2 gallon of the apple juice and make starter day before, just shake well to aerate and add your yeast, I cover with coffee filter and rubber band, pour cup or so of apple juice out first, to leave some headroom in jug for starter.
Rack to secondary after month, add any flavors desired at that time.
If you can find apple juice in gallon glass, they make good secondary's and you can try different additions, vanilla beans, cinnamon stick, chunk of apple or oak wood all work well.
For 5 gallon batch, I add 1/2 can FAJC or 4 oz simple syrup for priming.
This was inspired by several ciders here. Thanks to Pappy's, Graham's and a couple others.
3 1/2 gallons apple juice
Fifteen 12oz cans frozen apple juice concentrate (Yes 15 cans, this is for added sugar and flavor) (can sub 2lbs of brown sugar for five cans FAJC)
64 oz strong tea (steep 25 tea bags for 20min and squeeze dry)
2 tsp of yeast nutrient
2 tsp lemon powder or juice of 2 lemons or 1/2 can frozen lemonade
pkg of Nottingham or other dry ale yeast. (make starter)
Let tea cool, add it, lemon, YN and 1/2 thawed FACJ to carboy, shake to mix, add remaining three gallons juice, shake to aerate well, add yeast starter, shake to mix, add blow off tube. On day 2 or 3, add rest of FAJC and give it a swirl, replace blow off or airlock.
(I reserve 1/2 of FAJC for adding second/third day, lets yeast get better start, you could add all at once if desired.)
1.07 OG before adding second half FAJC (1.085 OG if all added at start) 1.010 - 1.020 FG, just slightly sweet, just above dry and 13-14% ABV. Tea adds some body, lemon adds brightness.
I take 1/2 gallon of the apple juice and make starter day before, just shake well to aerate and add your yeast, I cover with coffee filter and rubber band, pour cup or so of apple juice out first, to leave some headroom in jug for starter.
Rack to secondary after month, add any flavors desired at that time.
If you can find apple juice in gallon glass, they make good secondary's and you can try different additions, vanilla beans, cinnamon stick, chunk of apple or oak wood all work well.
For 5 gallon batch, I add 1/2 can FAJC or 4 oz simple syrup for priming.
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