I'd substitute about 2 to 2.5# of honey for the sugar, and recommend Lalvin
K1-V1116 yeast. Technically it would be a Cyser, not an Apple Cider. (But
very good

Steve

"W ä l r ü s" wrote in message
hlink.net...
I ran across this simple recipe. Can you see if it looks OK as-is?
Should anything be added or omitted for flavor or safety reasons?

I am collecting recipes from the good ol' days, the way our grandparents
used to make it. Simple & uncomplicated.

Thanks!
Walrus

1 gallon fresh apple juice with no preservatives.
(or 10 pounds crushed/juiced apples or pears with 6 cups water).
1 lb sugar.
1 packet yeast.

1. Place apple juice in fermenter & cover for 24 hours at room
temperature.
2. Mix sugar & sprinkle yeast over top of juice. Cover and ferment 3-5
days.
3. Rack into secondary fermenter and attach air lock for 3 weeks.
4. Rack into a clean vessel and add 2 oz of white sugar and gently stir.
5. Bottle and age 3 months.