CIDER
Crush the apples and extract the juice, or purchase the juice direct from the factory. To each 5 litres of juice, add two crushed campden tablets and let stand for 12 hours to kill the wild yeast. Then add 1tsp each of pectic enzyme, yeast nutrient and the required amount of yeast. Fit an airlock and allow to ferment right out. At this point bubbling will cease through the airlock and the hydrometer will show a reading of 1.000. Leave to stand for a further two days to clear, then bottle, adding 1tsp of sugar to each 750ml bottle. The cider will be ready to drink in 3 - 4 weeks but will improve if left for 3 - 6 months.
** Variations to this recipe include the addition of 500g of lactose to take the end product from dry to slightly on the sweeter side of medium. The lactose content can be altered to taste.
The addition of 10% of the final volume of pear juice will bring the final product out closer to Strong Bow Cider.
With compliments
Tasmanian Home Brewing Supplies 222 Liverpool Street Hobart 62 346230