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Holiday Cider #2

beverages

5 gallons Apple Juice (Gravenstein/Jonathan b
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

Contributor: Serving Size:

Yield: 1 serving

Preparation Time: 4:00

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