Back in October 2018 I got to hang out with 2 good friends of mine, George from the #BarleyAndHopsBrewing Channel and Jesse from the #StillIt channel. Among other general hooliganism, we sat down for a detailed tasting review of my #CherryAppleCider. Hope you enjoy it as much as we did.
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In case you missed it, I have the full recipe for the cider down below, and here's the link for the Cherry Cider video. • 🍒BLACK CHERRY &🍎APPLE ...
Ingredients:½ gallon apple juice
½ gallon cherry juice
1/5th packet of Yeast - Lalvin EC 1118 - amzn.to/2Ui59aw or Lalvin K1V-1116 - amzn.to/36XM9AY
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Procedure:
1. Reserve 48oz (1.4L) of juice in the refrigerator to boil down to 12oz (350ml) to make juice concentrate for bottling day in 1 month.
2. Combine ½ gallon of apple juice and ½ gallon of cherry juice, pectic enzyme, yeast nutrient and yeast in 1 gallon jug, shake to aerate the mixture, then seal with an airlock and allow to ferment FULLY for 1 MONTH.
3. Boil down the reserved juice in a large pot until it is reduced in volume by 75%. You should end up with 12oz (350ml) of juice concentrate.
4. Allow your juice concentrate to cool to room temperature BEFORE adding to the fermented cider for bottling.
5. Combine the cooled juice concentrate and fermented cider in bottling bucket, then fill and cap bottles. Make sure that at least one bottle is a plastic soda bottle to use as a carbonation pressure indicator.
6. Allow bottle to sit out at room temperature for several days until the soda bottle is very firm and pressurized, then either refrigerate or pasteurize the bottles of cider for storage.
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9 окт 2024
