Notes: OG: 1.046
FG: 1.016
ABV: 3.94%
Conversions:
576 ounces of cider = 4.5 gallons
72 ounces of concentrate = 6 12-ounce cans
Instructions:
1. Thaw the 6 cans of apple juice concentrate and pour into sanitized fermenter.
2. Pour in the 4.5 gallons of cider. *Unpasteurized and without preservatives is preferred, but if unavailable, yeast nutrient can be added to overcome the preservatives.*
3. Add yeast.
4. Let ferment until bubbling stops (approx. 2-3 weeks).
5. Fill a secondary bottling bucket with 6 MORE cans of thawed apple juice concentrate. This will act as your priming sugar, as well as extra flavoring. (I only added 5 cans to my batch because of a shopping error)
6. Rack fermented cider into bottling bucket, leaving the majority of sediment behind. Let sit overnight at room temperature.
7. Bottle. After several days, test a bottle to check carbonation levels. Refrigerate when ready.
As with all my recipes, I welcome comments, suggestions, and questions. |
