Apple Cider/Wine 5 GALLON 5 GAL. CIDER pasteurized is okay but NO preservatives or additives 5lbs white sugar 2 1/2 tsp. Acid Blend 5 Camden tablets (crushed) 5tsp. Yeast Nutrient 2 1/2 tsp. Pectic Enzyme 1 tsp. Grape Tannin 1 pk. Champagne Yeast or other high alcohol tolerant Yeast Pour yourself a glass of cider, Mix sugar in 1 gal. Cider in a pot on stove warming it to under 170 °F just to help dissolve the sugar. Add this to the rest of the cider in the primary fermentation vessel. Add chemicals and stir in. Pitch Yeast at 65° - 75° 2 weeks in primary (6gal. Bucket) 2 weeks in secondary (5 gal. glass) (Camden will kill the wild yeast bugs that you do not want) |
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