I like the label Wade! The recipe for this (I'm assuming the one you have posted looks tempting. Two quick questions. I have seen other recipes that called for liquid Pectin E, is their an equivalent if using powder? And I have also seen other recipes that called for using two sachets of yeast instead of one. What is the purpose of this?
Getting ready to start something , kinda start liking this apple honey idea, Tom posted one last week for a hard cider t6hat sounded good, or I may try the peach again, but also still wanted to try your banana. The sales will tell tommorrow.
I use powder pectic enzyme. Follow the directions on the label. I use 1/2 tsp per gallon. I cant get the liquid locally and I buy Pectic Enzyme by the pound like all the chemicals I use. Its much cheaper than the small bottles.
I was so close to the top of this primary bucket that I bailed o the 2 yeast packets but this one is doing just fine. Meads are typically a little harder to ferment but this 1 is doing just fine. When using pectic enzyme just follow the instructions on the package but with liquid I belive its 1/4 tsp per 5-6 gallons.
5 galon apple cider, preservation free, unpateurized
2 lbs brown sugar
2 lbs honey
1/2 teaspoon whole cloves
4-6 cinnamon sticks
2 pks conte des blancs yeast
5 campden tablets
4 teaspoon acid blend 2 teaspoons yeast energizer
2 teaspoons pectic enzime
2 cups white rasins (optional)
1 cup pure maple syrup (optional)
Start- day 1 mix cider and crushed campdens
Day 2 add pectic enzime, acid blend, yeast energizer
Day 2 + 6 hours add brown sugar, honey, maple syrup, mix very well
drop in rasins, 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.