Zutaten für Hard Apple Cider
- 1 gallon (or desired quantity) of fresh apple juice
- Sugar
- Pectic Enzyme Powder
- Acid Blend
- Grape Tannin
- Yeast Energizer
- 1 Campden tablet per gallon of apple juice
- All Purpose Wine Yeast
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Zubereitung von Hard Apple Cider
- Dissolve one Campden tablet per gallon of apple juice in a cup of warm water. Add this solution to your primary fermenter containing your fresh apple juice.
- Let the mixture stand overnight (approximately 8-12 hours).
- Add all remaining ingredients EXCEPT yeast, ensuring everything is thoroughly dissolved. Sprinkle yeast evenly over the juice, cover the fermenter with a plastic sheet or airlock, and let ferment for 3-5 days at room temperature (68-72°F).
- Carefully rack (siphon) the cider into a secondary fermenter and attach an airlock. Allow for continued fermentation.
- Rack the cider again after 3 weeks. This helps clarify the cider.
- Once fermentation is complete (no more bubbling), transfer the cider to a clean sanitized vessel. Add 2 oz of white sugar per gallon and gently stir until dissolved.
- Bottle the cider immediately after mixing the sugar. Allow to age for at least 3 months in a cool, dark place. Longer aging will improve the flavor and complexity of your cider.
- Enjoy your crisp, carbonated hard apple cider!
- Note: Adjust sugar quantity for desired sweetness and alcohol content. A range of 1/2 to 1 pound of sugar per gallon (4 liters) is recommended, but don't exceed 2 pounds per 5 liters.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
291g
Fat
0g
Carbs
25g
