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Ingredients
- 5 x US gallons (approx) Apple juice -- I get mine from a nearby orchard
- 6 lb cane sugar -- you do not need to be too exact on the high side
- 1 pkt of Laveur EC-118 yeast (key ingredient for a dry cider)
- 1/4 tsp Pectic enzyme
- 2 Tbsp. grape tanin
- 1 pkt gelatin
- 2 Tbsp. oak flavor
Directions
- Phase 1Pour the apple juice/cider into a large container. Dissolve the sugar in about a gallon of the cider. Add in this syrup and the grape tannin to the bin. Aerate the cider (I use an aquarium pump and stone) for 10 to 20 min. Pitch in the yeast and the pectin enzyme, cover and wait about a week. I try to keep the room at 60 deg. F or possibly lower. I like to take a peek at the cider once or possibly twice a day. The fermentation can be quite turbulent and frothy. Once the froth has subsided and the bin has stopped rocking, the cider is probably ready to move to the secondary fermenter (I accept no liability here).
- Phase 2.Siphon the cider into your secondary fermenter. Leave sufficient room to add in the gelatin in phase 3). Cap with an airlock and let it ferment for about two weeks.
- Phase 3.Prepare the gelatin according to the manufacturer's specs. and add in to the secondary fermenter.
- Phase 4.After about a week, add in the oak flavoring to the cider. Wait till the fermentation has stopped - probably another 2 to 4 weeks. Once fermentation is complete you can stabilize the cider before bottling and you will have a very nice apple wine or possibly you can add in sugar to prime (1 tsp) per bottle to produce an apple champagne. If you choose to prime be sure to use beer or possibly champagne bottles. You can also filter your cider before bottling. I have a local U-brew shop which filters and carbonates my cider before bottling.
- Note: I use a hydrometer to determine how the fermentation is going - however, I still like to watch the bubbles.
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