Cider/perry recipe: Sweet cider
A nice sweet cider, with a wonderful hint of champagne.
Ingredients:
The following ingredient quantities are based on 1 gallon(s) of cider being made.
| Item |
Quantity |
Comment |
| Apples |
10 pound(s) |
Any sweet variety, maybe mix a small amount of bitter/ sharp apples (say a quarter) if you have them. |
| Campden Tablets |
2 tablet(s) |
|
| champagne yeast |
|
as directed on packet |
| sugar |
1 teaspoon(s) |
|
Instructions
- Pulp and extract the apple juice.
- Set aside a small quanitity 3 fluid ounces, add the yeast and sugar, then set aside in a warmplace for 2 days.
- Add a campden tablet to the remaining extract and set aside.
- After the two days add yeast starter, await a couple of days for fermentation to start (check ph and OG which should be approx 1060, adjust if necessary).
- Now set aside and wait until gravity drops to 1020 before finishing fermentation by adding the campden tablets and leavinga further two weeks.
- Leave to mature for 6-8 months.
Cider and perry making equipment
See our detailed list of cider making equipment (covers basic essentials and more advanced equipment for the experienced homebrewer).