New England Hard Cider

New England Hard Cider

(5 gallon/19 L)

5 gals. (19 L) fresh-pressed sweet cider, emphasis in the blend on acidic (as much as 40 percent) and astringent apples (8 to 10 percent)
4 cups (946 mL)cane sugar
1/2 tsp. acid blend
1/2 tsp. yeast nutrient
7 grams wine yeast
1/3 cup corn sugar

Step by Step
Add sugar, acid, and nutrient to cider and ferment with yeast. Rack after five weeks. Bottle in 16-oz. beer bottles at about 20 weeks, priming with corn sugar. Bottle condition for 10 to 12 weeks.

Issue: October 1996

This cider is drier, slightly stronger, bubbly but not champagne-like, approximately 4.5 percent alcohol by volume.