NineHundred
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- Sep 3, 2008
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Ingredients
Materials
Instructions
- 8 Campden Tablets
- 2 Teaspoon Pectic Enzyme
- 1 Pack Côte des Blancs Yeast
- 2 Packs White Labs English Cider Yeast
- 4 Bushel Crabapples
- 1 Bushels Granny Smith Apples
Materials
- 2 Air Locks
- 1 10 Gallon Carboy
- 2 Five Gallon Carboys
- 1 One Gallon Stainless Steel Pot
Instructions
- Fill each five gallon carboy with three gallons of freshly pressed Crabapple Cider.
- Add three Campden tablets to each carboy.
- Stir or shake each carboy until all Campden tablets have dissolved completely.
- Allow both carboys to sit for at least 12 hours.
- Add one teaspoon Pectic Enzyme to each carboy.
- Heat one gallon of freshly pressed Crabapple Cider to approximately 80F.
- Add two packs of White Labs English Cider Yeast to the heated cider and stir until the majority of the yeast has been absorbed.
- Allow the heated cider and yeast solution to sit for 24 hours.
- Pour one half of the yeast pitch into each carboy and fasten an air lock.
- Allow the carboys to ferment for 10-15 days.
- Rack the fermented cider and return it to the carboys.
- Add two Campden tablets to two gallons of freshly pressed Crab Apple Cider.
- Stir or shake the freshly pressed Granny Smith Apple Cider until all Campden tablets have dissolved completely.
- Heat both gallons of freshly pressed Granny Smith Apple Cider to approximately 80F.
- Add one pack of Côte des Blancs Yeast to the heated cider and stir until the majority of the yeast has been absorbed.
- Allow the heated cider and yeast solution to sit for 24 hours.
- Pour one half of the yeast pitch into each carboy and fasten an air lock.
- Allow the carboys to ferment once more for 10-15 days.
- Rack the fermented cider once more and pour it into the 10 gallon carboy.
- Seal 10 gallon carboy tightly.
- Allow the cider to age for at least 8 months.
- Keg aged cider and carbonate.