1 Gallon Jug
Ingredients:
- (4) 16.9 ounce Nature’s Nectar Sparkling Spiced Pumpkin Cider
- (1) 60.4 ounce Giant Eagle Brand 100% Pasteurized Cider
- (1) 2.4 ounce package Premier Cuvee yeast
- (1) Teaspoon brown sugar per bottle at bottling
Instructions:
- Allow cider reach room temperature
- Put cider in jar/carboy
- Pitch yeast
- Put gas valve on jar
- Store for 2 week
- Move to secondary fermentation
- Store for 4 weeks
- Add 1 Teaspoon brown sugar per bottle at bottling
- Let sit at room temp for 4 days
- Chill for 2 weeks at 36 degree
- Enjoy
Timelines:
- Cider started October 9, 2015
- Added 3 tablespoon honey to 1/2 cup water during racking
- Racked to bottles on October 26, 2015
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- Cider not as clear as batch one. Part of that could have been two fold.
- This cider wasn’t racked to secondary fermentation rather racked directly to bottling.
- This cider was created using a pumpkin spiced cider blend.
- Slightly more sweetness but still very dry. Allowing the bottled cider to sit at room temp for a week was essential to carbonation development
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