Brann_mac_Finnchad
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- Apr 26, 2012
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I want to make up a four gallon batch of cider for an event in mid July. I'm aiming at a relatively sweet (1.015) cider, non-carbed (don't have the equipment for it), that tastes strongly of apples.
My proposed recipe:
4 gallons apple cider (probably treetop
4 cups white/brown sugar, caramelized
8-10 apples, pureed (mostly tart varieties
lemon juice (4 tbsp?
I'm not sure what strain of yeast to use--last time I used Muntons Active Brewing Yeast, but am not sure if I want to use it again. I want something that won't contribute yeasty flavours (I do plan to cold crash it to help with racking).
My proposed recipe:
4 gallons apple cider (probably treetop
4 cups white/brown sugar, caramelized
8-10 apples, pureed (mostly tart varieties
lemon juice (4 tbsp?
I'm not sure what strain of yeast to use--last time I used Muntons Active Brewing Yeast, but am not sure if I want to use it again. I want something that won't contribute yeasty flavours (I do plan to cold crash it to help with racking).