Batch #5

3 Gallon Carboy

Ingredients:

  • (23) 16.9 ounce Nature‚Äôs Nectar Sparkling Spiced Pumpkin Cider
  • (3) 5g package Lavalin EC-1118

Instructions:

  1. Allow cider reach room temperature
  2. Put cider in jar/carboy
  3. Pitch yeast
  4. Put gas valve on jar/carboy
  5. Store for 2 week
  6. Rack to secondary fermentation
  7. Store for 4 weeks
  8. Mix 1/2 to 3/4 cup brown sugar to 1 1/2 cups water
  9. Add sugar mixture during racking
  10. Let sit at room temp for 1 week
  11. Chill for 2 weeks
  12. Enjoy

Timelines:

  • Cider started October 18, 2015
  • Racked to secondary November 1, 2015
  • Added 50 ounce Martinelli Cider to secondary
  • Scheduled racking to bottles on November 15, 2015