Batch #2 and #3

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:

  1. Allow cider reach room temperature
  2. Pitch yeast
  3. Put gas valve on 3 gallon carboy
  4. Store for 2 weeks
  5. Move to secondary fermentation
  6. Store for 2 more weeks
  7. Add 1/4 cup brown sugar or honey per gallon at bottling
  8. Let sit at room temp for 1 week
  9. Chill for 2 weeks
  10. 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