3 Gallon Carboy
Ingredients:
- (3.5) 59 ounce Mayer Brothers Cider Mill 100% Pasteurized Cider – Batch #2
- (3) 59 ounce Mayer Brothers Cider Mill Organic 100% Pasteurized Cider – Batch #2
- (5) 50 ounce Martinelli Cider bottles – Batch #3
- (1.5) 59 ounce Mayer Brothers Cider Mill Organic 100% Pasteurized Cider – Batch #3
- (1) 2.4 ounce package Premier Cuvee yeast – Batch #2
- (2) 2.4 ounce packages Red Star Pasteur Blanc Champagne – Batch #2
- (2) 2.4 ounce packages Red Star Pasteur Blanc Champagne – Batch #3
Instructions:
- Allow cider reach room temperature
- Pitch yeast
- Put gas valve on 3 gallon carboy
- Store for 2 weeks
- Move to secondary fermentation
- Store for 2 more weeks
- Add 1/4 cup brown sugar or honey per gallon at bottling
- Let sit at room temp for 1 week
- Chill for 2 weeks
- Enjoy
Timelines:
- Cider started October 4, 2015
- Racked to secondary October 18, 2015
- Batch #2 and #3 combined at secondary fermentation
- Scheduled to be racked to bottles November 15, 2015
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