Cidre Normande

Cidre Normande

5 gals. (19 L) fresh-pressed sweet cider, blend emphasis on sweeter and more aromatic apples, less on acidic apples.
2 cups (473 mL) honey
1/2 tsp. acid blend
1/2 tsp. yeast nutrient
5 grams champagne yeast
2/3 cup corn sugar

Step by Step
Add honey, acid, and nutrient to the cider and ferment with the yeast. Rack after three weeks. Bottle in champagne bottles at approximately 12 weeks, priming with corn sugar. Bottle condition for six weeks.

Issue: October 1996

This cider is light, sweet, fruity, and effervescent, approximately 3.5 percent alcohol by volume.