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Holiday Cider

Author/Submitted by: Serving Size:
Servings: 1
Categories: Alcoholic Beverages / Brewing / Champagne / Holidays

5  gallons  Apple Juice (Gravenstein/Jonathan blend)
6  cups  Maple Syrup
2 1/3  tablespoons  Whole Cloves
1/2  tablespoon  Whole nutmeg, grated
    10 4-inch cinnamon sticks
3  lemons  (juice and zest)
2  inches  ginger root, peeled and grated
1  pack  Red Star Champagne Yeast

Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more apple juice. Prime with 3/4 cup corn sugar and bottle. Age for 30 days and consume. Good sparkle, mildly yeasty (not careful enough with my secondary rack- ing), complex flavor, some spice in the nose, too much alcohol (my calcs say that the alcohol content is about 15%, but it tastes much stronger). In general, I'm pretty pleased; almost everybody who's tried it has been pleased as well. Original Gravity: 1.100 Final Gravity: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days

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