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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
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.
This cider is drier, slightly stronger, bubbly but not champagne-like, approximately 4.5 percent alcohol by volume.
This cider is strong, still, and balanced, approximately 7 percent alcohol by volume.
If a little creative inspiration is what you are looking for, look no further than the New England-style cider. And no, that doesn’t just
A thirst-quenching but deceptively strong sparkling brew. Darker than most, because of the cider. Serve chilled.
