CIDER MAKING




Make Ciderthe Walker's Way


Directions for making 5 gallons:

Makes approximately 50, 12 ounce bottles.
Serve room temperature or chilled.

  1. 1After getting your juice home, draw off about 1/2 to 3/4 of a gallon of juice into a jug. Open the packet of Cider Yeast with Nutrient, and pour most of the packet into the 5 gallon carboy, and the rest into the gallon jug. Cap off both containers with an airlock. (Note: If you choose to ferment 5 gallons of juice in a 6 gallon bucket, there is no need to remove any juice prior to adding the yeast.)
  1. 2Place your containers in an area where the temperature can remain fairly constant — approximately 70 degrees F. Your cider should show signs of working within a few hours — with the fermentation completing in about 2 to 3 weeks. If you reach a S.G. reading of 1.004 or lower on your hydrometer for 2 consecutive days, you can consider bottling your cider.
  1. 3After fermentation has ended, you may bottle your cider. Fill each bottle to within 2 inches from the top. Put up to 5 carbonation tablets into each bottle and add any additional “non fermentable sweetener” if you desire. Cap each bottle, and let sit for about 2 weeks or more, allowing the carbonation tablets to work.
WARNING:

Fermentation must be completed before the addition of carbonation tablets when bottling.

Recommended Materials

  • Fermenter with airlock
  • Gallon jug with airlock
  • Hydrometer
  • Cider Yeast
  • Siphon Hose
  • Non-Fermentable Sweetener
  • Carbonation Tablets
  • Bottles
  • Crown Caps
  • Capper

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