1 Gallon Fresh pressed Apple Cider ( mix McIntosh, Red Delicious, Wine Sap, Gala, etc. )

   Add sugar to a 1.060 - 1.065 S.G. (white table sugar or For a darker color and Carmel flavor, use Brown sugar or Molasses)

  1/2 teaspoon Pectic Enzyme (for clearing)

  1-1/2 teaspoon Acid Blend (for correcting acidity)

  1- teaspoon Yeast Nutrient ( yeast starter food)

  1/4 teaspoon Tannin powder ( for color & aids in clearing)

  1- Crushed Campden tablet ( to kill any wild yeast and bacteria)

    Add all ingredients-except the yeast, seal fermenter. Let stand 24 hour before adding the yeast.

  1- Nottingham Beer Yeast

   Use a fermenter that is at least 20% larger than the batch size. (Food Grade bucket with lid and airlock) Ferment at room temperature ( 70-74 degrees) until fermentation slows then transfer into a glass fermenter the same size as the batch. Air lock and finish fermenting. Siphon off sediment and into another container. Add ONE level tablespoon of sugar per gallon.  Bottle into sanitized beer bottles, cap and let stand for two weeks at room temperature. ( 70-74 degrees)

Best aged 2-3 weeks.

 

Try Mulling Spice for a more festive flavor.