*  Exported from  Key Home Gourmet  *
                                Basic Cider
 Recipe By     : Tim Green
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cider Semi-Sweet
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5      Gal           Apple Juice
    5      Lb            Sugar, Brown
    3      Tbsp          Yeast Extract
    2      Tsp           Ascorbic Acid (Vitamin C)
    2      Tsp           Pectic Enzyme
    2      Pkgs          Brewer’s Yeast -- EDME or Cooper
 Bring 1 1/2  gallons apple juice to a simmer in a large pot. Add brown
 sugar and stir constantly until completely dissolved. Remove from the
 heat. Add the yeast extract and ascorbic acid and stir well.
 Pour warm sugared apple juice into a fermenter. This can be either a 5 or
 6 gallon glass carboy, or a 6 gallon plastic bucket fermenter with a lid
 that seals tight. Add cool apple juice to make up 5 1/2 gallons.
 Rehydrate the yeast according to the directions on the package. When the
 juice is 75° F pour the rehydrated yeast and pectic enzyme into the
 fermenter and stir gently to mix. Seal the fermenter by either putting tha
 lid on the bucket or a cork in the opening of the carboy.Afix an airlock
 in the hole in the cork or through the hole in the plastic lid and set the
 fermenter in a cool place out of direct sun.
 Fermentation may take 4-10 days.
 When it is no longer bubbling through the airlock, syphon the liquid into
 another sealable container (preferably glass), leaving behind as much of
 the sediment on the bottom as possible.
 Allow the cider to age in a dark cool place for 4-6 months or longer if
 you wish, then bottle.
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