Reply to thread

Message: <blockquote data-quote="CleverNickName" data-source="post: 8493693" data-attributes="member: 50987">I have a recipe for cider:Trav's Honeywine8 pounds meadowfoam honey (plus more for gravity adjustment)3 quarts frozen apple juice concentrate, thawed2 teaspoons yeast nutrient 1/2 teaspoon yeast energizerWyeast WY4632 Dry Mead YeastIn a boil kettle, combine the honey and apple juice concentrate with enough water to make 5 gallons.  Bring to a boil, then reduce heat and simmer for 10 minutes, skimming any foam that appears.  Remove from heat.  Dissolve the yeast nutrient and yeast engergizer in a cup of boiling water, and add to the kettle.   Check the gravity of the must, and add more water or more honey as needed to get a specific gravity of 1.092 (target 13% ABV).Pour the hot must into an 8-gallon glass carboy, attach an airlock, and let it rest overnight or until it has cooled to 70 degrees F or less.  Aerate the must for 2 minutes. Smack the yeast according to the package instructions, and add to the carboy.  Attach the airlock, and allow to ferment for 2-6 weeks or until it stops bubbling.Clarify with sparkoloid (follow the instructions on the package), and either keg or bottle.  Makes 5 gallons of dry cyser.</blockquote>