Fight Fire with Fire Cider

Start with a good-quality, well-balanced, unpasteurized apple juice. Mine was from a local orchard and pressed from modern apples such as Gala, Wealthy, Honeycrisp, McIntosh, Johnathon, and Cortlands. In a large pot I slowly heated the juice to a gentle boil. I boiled for several hours, reducing the juice to around 1.5 gal. (5.68 L). After the juice cooled to room temperature, I oxygenated with pure O2 for 2 min., then pitched 1 pack of Lalvin 71B yeast that was rehydrated with Go Ferm according to directions. I also added 3 g of Fermaid K and 6 g of DAP yeast nutrients on the first day as well. Ferment at about 62°F (17°C). When fermentation was over, I racked, cold crashed, and aged the cider for several months. I kegged, force carbonated, and bottled. This cider should age well for several years if packaged and stored properly.

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