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Holiday Cider breads, cyberealm 5 gal apple juice (gravenstein/jonathan b; lend) 6 cup maple syrup 2 1/3 tablespoon whole cloves 1/2 tablespoon whole nutmeg; grated 1 10 4-inch cinnamon sticks 3 lemons (juice and zest) 2 inches ginger root; peeled and grated 1 pkg 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 Recipe by: Serving Size: Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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