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Ingredients:½ gallon apple juice
½ gallon cherry juice
1/5th packet of Yeast – Lalvin EC 1118 – https://amzn.to/2Ui59aw or Lalvin K1V-1116 – https://amzn.to/36XM9AY
1tsp Yeast Nutrient – https://amzn.to/2Ul8rdc
1/2tsp Pectic enzyme – https://amzn.to/2RVcivX
The equipment I use:
Hydrometer – https://amzn.to/2ZixC33
Bucket Spigot – https://amzn.to/2IBceO5
StarSan – https://amzn.to/2P1XFqR
Airlocks – https://amzn.to/2ADAQRg
Grommets for Airlocks – https://amzn.to/2Rx9m7U
Mini Siphon – https://amzn.to/2Df7fQz
Swing Top Bottles – https://amzn.to/2JFdlKI
or Beer Bottles – https://amzn.to/2QfH3ID and Bottle Capper and Caps – https://amzn.to/2SIRuGk
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Procedure:
1. Reserve 48oz (1.4L) of juice in the refrigerator to boil down to 12oz (350ml) to make juice concentrate for bottling day in 1 month.
2. Combine ½ gallon of apple juice and ½ gallon of cherry juice, pectic enzyme, yeast nutrient and yeast in 1 gallon jug, shake to aerate the mixture, then seal with an airlock and allow to ferment FULLY for 1 MONTH.
3. Boil down the reserved juice in a large pot until it is reduced in volume by 75%. You should end up with 12oz (350ml) of juice concentrate.
4. Allow your juice concentrate to cool to room temperature BEFORE adding to the fermented cider for bottling.
5. Combine the cooled juice concentrate and fermented cider in bottling bucket, then fill and cap bottles. Make sure that at least one bottle is a plastic soda bottle to use as a carbonation pressure indicator.
6. Allow bottle to sit out at room temperature for several days until the soda bottle is very firm and pressurized, then either refrigerate or pasteurize the bottles of cider for storage.
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