Wholeycider
Member
- Joined
- Aug 24, 2016
- Messages
- 8
- Reaction score
- 0
Hi!
Ive been making cider for about 2 year now. Here's the recipe;
2 quart plastic bottle of store bought apple juice cocktail ($0.99)
1 cup sugar
3/4 tsp fermax yeast nutrients
1/4 tsp pectic enzyme
Shake well
Add champagne yeast and close the cap on tight.
Burp once every 3 days for the first week, and then once a week for 1.5 months
Reduce pressure slowly until you can open it without it erupting and add a few drops of melolactic bacteria, then put the cap back on tight and let it sit for another 1.5 months.
Then rack it and enjoy
1.075 start and 1.004 finished gravity; a little over 8%
Its nicely carbonated, crispy but not tart, and very refreshing. Infact its about the only adult beverage i drink anymore. Ive never had a plastic bottle explode even once and i usually have about 40 bottles going at any one time.
What do the internet brew gods think of this recipe and resulting brew?
Your comments are humbly appreciated
Ive been making cider for about 2 year now. Here's the recipe;
2 quart plastic bottle of store bought apple juice cocktail ($0.99)
1 cup sugar
3/4 tsp fermax yeast nutrients
1/4 tsp pectic enzyme
Shake well
Add champagne yeast and close the cap on tight.
Burp once every 3 days for the first week, and then once a week for 1.5 months
Reduce pressure slowly until you can open it without it erupting and add a few drops of melolactic bacteria, then put the cap back on tight and let it sit for another 1.5 months.
Then rack it and enjoy
1.075 start and 1.004 finished gravity; a little over 8%
Its nicely carbonated, crispy but not tart, and very refreshing. Infact its about the only adult beverage i drink anymore. Ive never had a plastic bottle explode even once and i usually have about 40 bottles going at any one time.
What do the internet brew gods think of this recipe and resulting brew?
Your comments are humbly appreciated