TNT Cider

Clean your fermenting vessel with a non-soap detergent. Rinse well—any trace residue will end up in your cider!—and air dry. Sanitize your fermentation vessel and 2 foil sheets per sanitizer directions.

Boil 1 pint (473 mL) water and let cool to 105°F (41°C). Mix in a pinch of yeast nutrient and sprinkle the yeast over the water. Cover with sanitized aluminum foil and let sit for 15 minutes.

Warm the apple juice to 60°F (16°C). Add the juice to the fermenter, and mix in the foamy yeast. Cover with more sanitized foil and place somewhere dark and cool, preferably around 60°F (16°C). After 2–4 weeks, the yeast should be done fermenting and will have dropped clear with all the yeast and protein settling at the bottom of the fermenter. Check fermentation periodically.

After primary fermentation, rack to your bottling bucket and add the teas. Mix thoroughly.

Package still and serve lightly chilled.

The post TNT Cider appeared first on American Homebrewers Association.