| CONTACT INFO |
| webmaster@erproviders.com 716 626 3099 |
Making Supplies
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Five gallon glass carboy
Airlock
#7 drilled rubber stopper
Racking cane
Racking hose
Bottle filler
20 750 ml Champagne bottles or 40 12 oz beer bottles
20 or 40 Crown caps
Capper
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4 gallons of clear sweet apple cider- Settled free of solids
(sediment) with no preservatives
3 cups cane sugar
3 cups light brown sugar
4 teaspoons of pectic enzyme powder or 1/4 teaspoon of
liquid pectic enzyme
4 teaspoons of yeast nutrient
1 pct of Champagne yeast
15 tsp instant dissolving sugar
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1) Purchase 4 gallons of clear settled apple cider.
2) Place cider in 5 gallon carboy.
3) Add the 3 cups each of cane sugar and brown sugar and mix until dissolved.
4) Add either 4 tsp pectic enzyme powder or 1/4 tsp liquid pectic enzyme.
5) Add 4 tsp yeast nutrient.
6) Add 1 pkt Champagne yeast and mix in after 15 minutes.
7) Attach airlock half filled with water.
8) Let stand in an area where the temp will not drop below 60 deg F until all fermentation stops
(when no bubbles are going through the air lock) Do not remove the airlock at any time.
9) Let stand for another 1.5 to 2 months without disturbing or removing the airlock.
10) Prime and bottle. Cider should age very well, and your best bottle may be the last one you
open.
