sacandagabrewing
Well-Known Member
- Joined
- Jun 9, 2018
- Messages
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Just an idea that I was looking to do within the next week or so. Advice is always taken.
Vermont Cider:
-5.5 gallons of apple juice (I try to do a liberty, cortland, Jonagold, and Braeburn mix because that is what I have access too)
-White Labs Burlington Ale Yeast
- 1/2 cup Dark Brown sugar
Let it crash all the way, rack into secondary and let it sit for another two weeks, stabilize it and then backsweeten with Amber Maple Syurp. I may add some to secondary too to get a little bit of that woody flavor from Maple once it is fermented but I want to have that Maple taste in there.
I should be doing this next weekend or so, I will let everyone know how it goes!
Vermont Cider:
-5.5 gallons of apple juice (I try to do a liberty, cortland, Jonagold, and Braeburn mix because that is what I have access too)
-White Labs Burlington Ale Yeast
- 1/2 cup Dark Brown sugar
Let it crash all the way, rack into secondary and let it sit for another two weeks, stabilize it and then backsweeten with Amber Maple Syurp. I may add some to secondary too to get a little bit of that woody flavor from Maple once it is fermented but I want to have that Maple taste in there.
I should be doing this next weekend or so, I will let everyone know how it goes!