Reference to Producing Extraordinary T'Jim's Frosty Orchard Hard Cider
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To cook an extraordinary T'Jim's Frosty Orchard Hard Cider, below are the components required:
- Get of Ingredients.
- Get 3 gallon of apple cider.
- Provide 3 lb of brown sugar.
- Take 1 envelope of montrachet wine yeast (Red Star).
- Use of Equipment.
- Use 1 of carboy, 3 gallon.
- Provide 1 of airlock or rubber band and paper towel.
- Use 1 of pot large enough to heat 1 gallon of cider.
- Take 1 of siphon hose.
After readying the materials, next you are ready to prepare your 5-star T'Jim's Frosty Orchard Hard Cider by following the instructions below:
- Sterilize all the equipment with the bleach solution. Completely fill the carboy and submerge in the solution and allow to sit for 10 minutes. Thoroughly rinse off the solution..
- Add 1 gallon of cider to a large pot and heat to 120°F. Stir in the brown sugar until dissolved. Turn of the heat and allow to cool to 105°F..
- Place 1/2 cup of the heated cider in a small bowl and set aside. Add the rest of the cider to the carboy along with the other two gallons..
- When the small bowl of cider is between 100°F and 105°F, add the yeast and give it a stir. Let it sit for about 15 minutes and you should see it beginning to foam a little. That tells you that the yeast had been activated and is ready to pitch..
- Pour the yeast into the carboy and cap with an airlock or cover with a napkin and rubber band. Allow to ferment for 10 days..
- After 10 days, you will notice a layer of yeast on the bottom of the carboy. Siphon off the hard cider into jugs or bottles leaving the yeast behind..
- At this point the hard cider is potable but it is best if allowed to age for 3 to 6 months..
- If you prefer something with a little more kick, you can turn this hard cider into applejack. Since distilling your own spirits is illegal, I will not explain how to do it here. Just Google the term, "freezer distilling" and you will find all kinds of information on how to do it..
Recipe : T'Jim's Frosty Orchard Hard Cider
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