Today I pitched the yeast on a hard cider. It ia a recipe that was originally posted by tepe. When I put it all together, the starting SG was 1.084.
Two questions: What makes this a cider and not a wine? Does that SG look correct?
Here is the recipe:
Hard</span> Cider</span>
5 gallon apple cider</span>, preservation free, unpasteurized
2 lbs brown sugar
2 lbs honey
1/2 teaspoon whole cloves
4-6 cinnamon sticks
2 pks cote des blancs yeast
5 campden tablets
4 teaspoon acid blend 2 teaspoons yeast energizer
2 teaspoons pectic enzime
2 cups white raisins (optional) I added</font>
1 cup pure maple syrup (optional) I added</font>
Start- day 1 mix cider</span> and crushed campdens
Day 2 add pectic enzyme, acid blend, yeast energizer
Day 2 + 6 hours add brown sugar, honey, maple syrup, mix very well
drop in raisins, cloves, cinnamon sticks, mix
Day 3 add yeast.
Ferment till dry. Stir every couple days.
After 2-3 weeks rack. Adjust taste if necessary.
After another 3 weeks rack again. Satbilize but don't clear.
Bottle after another 2-3 weeks.
Two questions: What makes this a cider and not a wine? Does that SG look correct?
Here is the recipe:
Hard</span> Cider</span>
5 gallon apple cider</span>, preservation free, unpasteurized
2 lbs brown sugar
2 lbs honey
1/2 teaspoon whole cloves
4-6 cinnamon sticks
2 pks cote des blancs yeast
5 campden tablets
4 teaspoon acid blend 2 teaspoons yeast energizer
2 teaspoons pectic enzime
2 cups white raisins (optional) I added</font>
1 cup pure maple syrup (optional) I added</font>
Start- day 1 mix cider</span> and crushed campdens
Day 2 add pectic enzyme, acid blend, yeast energizer
Day 2 + 6 hours add brown sugar, honey, maple syrup, mix very well
drop in raisins, cloves, cinnamon sticks, mix
Day 3 add yeast.
Ferment till dry. Stir every couple days.
After 2-3 weeks rack. Adjust taste if necessary.
After another 3 weeks rack again. Satbilize but don't clear.
Bottle after another 2-3 weeks.