This article was originally posted on Oct. 14, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.
October 14 was a cider day.
Leo came over with six gallons of apple juice. We got our measurements ready, realized that we didn’t have the needed two pounds of corn sugar and made up the extra six ounces with brown sugar.
We boiled the brown and corn sugar and added them to the bucket. We poured the apple juice in. Bryce and Leo crossed streams.
The brown sugar colored the water something intense.
We rehydrated the yeast, pitched it, brought the bucket down stairs, cleaned up and called it a day.
The recipe isn’t hard. It’s the same Apfelwein (AW) recipe as it ever was, except this time we’re using the ale yeast again and breaking up the dextrose with brown sugar.
Ingredients:
5 gallons apple juice
2 pounds sugar (26 ounces corn sugar, 6 ounces brown sugar)Directions:
Boil sugars in water for five minutes.
Put sugar water into fermenter.
Pour apple juice into fermenter.
Pitch yeast.
It’s that easy.
As always, check for the tag “AW Batch #3” (http://brew.wheelerc.org/tag/aw-batch-3/)Â to see what happens.
It’ll be done and ready for testing a month from Oct. 14, when it was made.
In the mean time, have a home brew! Except none of ours are ready to drink . . . Damn.