*  Exported from  Key Home Gourmet  *

                               Basic Cider

Recipe By     : Tim Green
Serving Size  : 1    Preparation Time :0:00
Categories    : Cider Semi-Sweet

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      Gal           Apple Juice
   5      Lb            Sugar, Brown
   3      Tbsp          Yeast Extract
   2      Tsp           Ascorbic Acid (Vitamin C)
   2      Tsp           Pectic Enzyme
   2      Pkgs          Brewer's Yeast -- EDME or Cooper

Bring 1 1/2  gallons apple juice to a simmer in a large pot. Add brown
sugar and stir constantly until completely dissolved. Remove from the
heat. Add the yeast extract and ascorbic acid and stir well.

Pour warm sugared apple juice into a fermenter. This can be either a 5 or
6 gallon glass carboy, or a 6 gallon plastic bucket fermenter with a lid
that seals tight. Add cool apple juice to make up 5 1/2 gallons.

Rehydrate the yeast according to the directions on the package. When the
juice is 75° F pour the rehydrated yeast and pectic enzyme into the
fermenter and stir gently to mix. Seal the fermenter by either putting tha
lid on the bucket or a cork in the opening of the carboy.Afix an airlock
in the hole in the cork or through the hole in the plastic lid and set the
fermenter in a cool place out of direct sun.

Fermentation may take 4-10 days.

When it is no longer bubbling through the airlock, syphon the liquid into
another sealable container (preferably glass), leaving behind as much of
the sediment on the bottom as possible.

Allow the cider to age in a dark cool place for 4-6 months or longer if
you wish, then bottle.

Enjoy!


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