Hard Apple Cider
By: Anonymous
Published: Wednesday, January 27, 2010 - 8:03pm

Ingredients




1 gal of fresh apple juice
1 pound (approximate) sugar
1 1/2 teaspoons acid blend
1/2 teaspoon pectic enzyme
1/4 teaspoon tannin
1 teaspoon yeast nutrient
1 crushed camden tablet
1 pkt champagne yeast

Preparation

1 1. Put juice in primary fermentor, add camden tablet and pectic enzyme. 2 1a. Starting SG should be about 1.090. 3 2. Stir in all other ingredients EXCEPT yeast and cover primary. 4 3. Wait 24 hours and pitch yeast. Recover primary. 5 4. Stir daily and check SG. 6 5. When SG is 1.040 (3-5 days) rack to secondary and airlock. 7 6. When ferment is complete (approx. 3 weeks) rack and airlock again. 8 7. Rack off sediment again in 2 months and again if necessary until wine is clear before bottling. 9 8. You may want to add an anti-oxidant at bottling.