Fresh Apple Cider - 1 gallon

Our Fresh Juice Hard Cider Recipe

• 5 Gallons Fresh Apple Juice (Special Cider Blend Recommended)
• Sugar, if necessary, to adjust specific gravity to 1.060
• 1 tablespoons of Acid Blend
• 2 tablespoons of Tannin
• Pectic enzyme
• 1 ¼ teaspoons Yeast Energizer
• 2 ½ teaspoons Ascorbic Acid (Anti-oxidant powder)
• English Cider yeast

Suggested starting specific gravity is 1.060 to yeald 6.5% abv.Mix juice or cider in primary fermenter with acid blend, pectic enzyme, tannin, and yeast energizer. Gently pour re-hydrated yeast or liquid yeast on top juice. Cover with plastic sheet. When fermentation is apparent (usually within 24 hours) stir daily and ferment for 3-4 days or until specific gravity is 1.020. Rack to secondary fermenter and attach fermentation lock. Rack again in three weeks, or when specific gravity is 1.000. Add ½ teaspoon Anti-oxident powder per gallon.Bottling:When cider is clear and stable, siphon into primary fermenter or bottling bucket, and gently stir in 2 oz sugar per gallon. Bottle in champagne bottles (using champagne corks and wires or crown capes) or beer bottles with crown caps. Let age 3 or more months. Sediment will be formed on the bottom of bottle, so decant carefully.