Batch #4

1 Gallon Jug

Ingredients:

  • (4) 16.9 ounce Nature‚Äôs 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:

  1. Allow cider reach room temperature
  2. Put cider in jar/carboy
  3. Pitch yeast
  4. Put gas valve on jar
  5. Store for 2 week
  6. Move to secondary fermentation
  7. Store for 4 weeks
  8. Add 1 Teaspoon brown sugar per bottle at bottling
  9. Let sit at room temp for 4 days
  10. Chill for 2 weeks at 36 degree
  11. 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
Beer Wench

  • Cider not as clear as batch one. Part of that could have been two fold.
    1. This cider wasn’t racked to secondary fermentation rather racked directly to bottling.
    2. 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