Had to fudge the recipe to fit fermentables. Actual List:
Amount Ingredient Timing
2.5 gal. Apple Cider (100% juice, no additives, unpasteurized) -45 min.
2 oz. Dark DME -45
16 oz. Cranberry 100% Juice -45
16 oz. Tart Cherry 100% Juice -45
4 oz. Lemon Juice -15 minutes
2 sticks Cinnamon Stick -15
1 lb. Dark Brown Sugar -15
32 oz. Honey -15
1/2 tab Whirlfloc -15
3/4 tsp. Yeast Nutrient -15
1.5 tsp. Allspice 0 (end of "boil")
1.5 tsp. Nutmeg 0
2x12oz cans Frozen Apple Juice Concentrate 15
1 pkg. Yeast (Red Star Pasteur Blanc Champagne Dried Yeast) Primary
1 Tbsp. Vanilla Extract Secondary
1 stick Cinnamon Stick Secondary
3 lbs. Fresh apples, sliced Secondary
INSTRUCTIONS:
- Bring initial ingredients to 170F, then start timer at 45 minutes.
- Simmer at 170F (max) for 45 min. Do NOT boil as it will extract pectins resulting in permanent haze.
- Smile
- Primary fermentation 1 week, or until it slows significantly
- Secondary fermentation 2+ weeks to complete dryness. Excess residual sugar = bottle bombs.
- Wash apples thoroughly, cut into thin slices. Keep stems, seeds and peels for tannin content. Rinse with StarSan solution.
- Check that F.G. is in the range 0.996 - 1.010
- Priming sugar, use 1/2 cup light brown sugar or honey