• 1/2pound Crystal 60L *See note below
  • 1ounce torrified wheat
  • 4gallons apple juicepreservative free
  • 1gallon water
  • 2pounds Dry Malt Extractuse 1 lb. amber and 1 lb. light DME
  • 1/2ounce favorite hops**See note below
  • Yeast Nottingham or SAFALE-05
  1. *NOTE ON GRAIN If you use cheap store brand juice, I recommend 120L. Cheap juice tends to turn out a tad tart and this will balance it. **NOTE ON HOPS: ( right around 6% AA, I have used 18.5% AA summit hops before and it took a month after kegging for strong bitterness to blend nicely) WARNING! IF YOU ARE GOING TO CHANGE THE AMOUNT OF HOPS USED, MAKE IT LESS NOT MORE, it’s really just too bitter with any more.
  2. Steep the 60L and torrified wheat in .75 gallons of water @ 155 degrees for 30 mins. Sparge with .25 gallons 170 degree water and throw away grains. Add DME and bring to a boil. Add hops when boiling starts and boil for 30 mins.
  3. Cool down the wort (if you choose not to cool the wort and just let the AJ do the cooling then your cider won’t be as clear). I don’t care about clarity so I just let the AJ do the cooling, but if you stick your pot in the freezer and let this get down to 70 degrees or so your cider will clear fairly easy. Pour the wort and apple juice into your carboy and pitch yeast.
  4. Ferment 2 weeks at 64-68 degrees then keg or bottle.
  5. VERY drinkable as soon as it is carbonated. SUPERB taste and drinkability after 2-3 weeks of aging. People bottling, it will have SUPERB taste and drinkability after the standard 3 week bottling period for carbonating. Don’t boil the cider, just the wort. If you boil the cider you’ll get a permanent haze that you will never be able to get rid of.