This is a great tasting dry hard apple cider recipe.
Otherwise known as apfelwein, or apple wine, this is very easy to make and is a staple in my house.
Ingredients:
5 gal. Apple Juice (no additives, absorbic acid is the only non-apple ingredient that could be present)
2 lbs of Corn Sugar (Dextrose)
1 5 g. packet of Montrachet Wine Yeast
Equipment:
5 Gallon Bucket or Carboy or Better Bottle
Airlock
Long Stirring Spoon
Assembly Directions:
1.) Sanitize all the equipment.
3.) Add 2 lbs. of corn sugar.2.) Add 2 gal. of Apple Juice to the bucket.
4.) Stir with santized spoon.
5.) Add 2 more gal. of Apple Juice.
6.) Stir some more.
7.) Add packet of yeast.
8.) Add the last gallon of Apple Juice.
9.) Stir like mad.
10.) Close the top, add the santized airlock, fill with sanitizer, and wait.
Follow-up:
After about one month (longer is better), you can bottle this beer. The hydrometer should read about 1.000 or right around there when it is done. You'll also be able to see that the liquid has cleared up a bit as the yeast settles to the bottom.
Bottle (or keg) the beer and wait another month. You can try it sooner but it may taste a bit harsh. Time does this drink wonders. Patience, friend, patience.
I like to serve this carbonated, but some prefer to drink it still. If you are making this for the first time I'd suggest making some carbonated and some still and seeing for yourself. I like it cold, carbonated, and over ice.
ABV: 8%-10%
Original Recipe: EdWort's Apfelwein
