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| The Double Luck Brewery Recipe: |
| Double Luck Sparkling Apple Cider |
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URL: http://www.doubleluck.com/things/brewery/recipes/DoubleLuckCider.php
Last modified: Wed, 27 May 2009 13:22:58 -0600
Copyright © 1999-2010 Larry Bristol - All rights reserved.
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Double Luck Sparkling Apple Cider shows just how easy it is to make a
delicious and refreshing beverage!
No cooking, no muss, and no fuss.
The result is very similar to Blackthorn Dry Cider.
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Recipe for 5 Gallons |
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| Fermentables |
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| Description | Quantity |
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| unsweetened apple juice | 5.5 gals |
| Yeast |
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| champagne |
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Place 5.0 gallons of pure, unsweetened apple juice with no preservatives into primary
fermenter and pitch the yeast.
When the initial fermentation subsides (2-3 days), transfer to a secondary fermenter.
When fermentation is complete, you want to kill the remaining yeast, or in some
manner prevent fermentation from restarting.
The easiest way is to dissolve 2.5 teaspoons of potassium sorbate into half a cup of
water and add this to the secondary fermenter about 2 days before kegging.
Another (more difficult) way is to syphon the cider into your boil kettle and
pasteurize by heating it to 150°F for 10 minutes.
Do not boil!
The cider coming out of the fermenter will be completely dry.
Additional apple juice is placed into the keg to give it a touch of sweetness.
Place the remaining 0.5 gallon of unfermented apple juice into a sanitized keg.
Top off with 4.5 gallons of fermented cider.
(Adjust proportions of unfermented juice to fermented cider to your tastes.)
Chill and force carbonate.
You can add various optional ingredients at kegging.
I have had excellent results by adding a few cinnamon sticks.
Another good choice is to add approximately 3 ounces of one of those concentrated
fruit flavor essences available.
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