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.

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.

Excellent yeast choice for fermenting honey!
Steve
"Steve Thompson" wrote in message
...
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.

Excellent yeast choice for fermenting honey!
Steve
"Steve Thompson" wrote in message
...
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.

Some pectinase for 24 hours first?

Some pectinase for 24 hours first?

"Dr Paul Dowrick" wrote in message
...
Some pectinase for 24 hours first?

I've never had to use that in my cysers, they clear on their own. If you use
pectinase, it can be added during the primary or secondary fermentation
stage... no need to add in advance.

Steve

"Dr Paul Dowrick" wrote in message
...
Some pectinase for 24 hours first?

I've never had to use that in my cysers, they clear on their own. If you use
pectinase, it can be added during the primary or secondary fermentation
stage... no need to add in advance.

Steve