I tweaked my spiced cider recipe from last year and it's even better now. It's got a wonderful apple flavor with a good balance of spices and some residual sweetness. It only takes about 2 hours from start to finish and there’s just enough time to make this for the holiday season, so get brewing.
Women will flock to your house to drink this - it is the perfect beverage to serve the beer hating women in your life.
5 Gallons of Sweet Cider
10 Stick of Cinnamon
1 tps cloves whole
1 tps nutmeg powder
1 tbs all spice whole
8oz light brown sugar
8oz honey
Throw everything into a big pot and heat to 170 degrees. It is important not to go over 175 or your cider will end up cloudy.
Hold the cider at 170 for about 10 minutes, turn off the heat, and bring the temperature down to 75 for pitching.
Strain out the Cinnamon and other undissolved spices and put into a fermenter.
Pitch with White Labs Cider Yeast.
Wait a week, rack to a secondary. Wait 2-3 more weeks, bottle or keg with table sugar as a primer (to keep the cider gluten free). I recommend a high carbonation level with this one, the residual sweetness and high carbonation will give the cider something of a champaign feel. Let it condition for 2-3 weeks and serve.
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