Brewers Corner

This month I am brewing up some hard cider for my upcoming fall enjoyment. I’ve never tried this before so I have no idea how this will come out. Either it will taste like an apple that has been fermenting in your back yard all summer with the ants and worms, I will have a huge mess to clean up in my dining room when it explodes, or I will return to the land of the hangover. Only time will tell, but I have a feeling I will be buying some Tylenol come October.

Ingredients

Ingredient	Quantity
Organic Fresh Cider	7 lbs
White Labs Champagne Yeast	1 3/4 oz
Corn sugar	1/4 oz

brewed:TBD

Alcohol by Volume: who knows!

Directions:

Transfer four gallons of cider into a glass carboy, add 4 cups of sugar and the yeast. Shake well. Freeze the remaining gallon of cider. This is pretty much it - seems pretty easy to me. Let it ferment for four weeks. Siphon off into the bottling pail, add the final gallon of cider. Bottle and let it age for another three months. It should be ready when the leaves change color.