So...finally have these things going...hopefully I'm using them correctly
Makin' Cider: This is how Steve was made……
November 19, 2014
One of the more fun things I’ve done lately was to make the cider mentioned in the October contest. The name that happened to be pulled from the hat (and that literally was how the contest was decided, have to give everyone a fair shot right?) was “Hello, my name is Steve”. After a little tinkering with the recipe, I am proud to say that I have 5 gallons of made from scratch cider in primary fermentation sitting in my basement (or as I like to call it the ultra-mega cave of awesome….I’m an adult). Don’t believe me? Well it just so happens I took a few pictures to prove you wrong. You can check them out on the blogs flickr account right here.
As I mentioned earlier I did end up changing the recipe that I had posted in a few places, so here is the revised version for those of you who are interested. Enjoy folks, and don’t forget to see the contest clue at the bottom of the page!
6 pounds Red Delicious Apples
6 pounds Gala Apples
½ pound raisins
½ pound brown sugar
2 pouches Wyeast 4021 champagne yeast
Cube the apples and set aside
Initial Boil: 4 gallons water with chopped fruit/raisins for 180 minutes. Post boil yield app 3.5 gallons
Cool solution to 70F and transfer to primary fermenter, and top off to 5 gallons with water of the same temperature. Add brown sugar.
Pitch 1 pouch of yeast
Primary: 8-10 days (ale temperature range)
Secondary: Pitch second pouch of yeast for a more dry cider. additional 10-14 days (ale temperature range)