5 gallons PRESERVATIVE FREE apple juice
5 cans frozen pineapple juice concentrate
1oz Fermax Wine Nutrient
3 packs qa23 yeast
After fermentation finishes, rack it off the lees and stabilize it. Then, after at least 24 hours, add 20lbs of frozen and thawed pineapple chunks, and a can of frozen apple juice concentrate, for a little added sweetness. Let it sit for a month, then keg it and force carb! You can do tertiary if you’d like, to get more of the bits out and clear it, but that stuff doesn’t bother us!
Now, this recipe won’t carb in the bottle – you’ll have to keg it to get bubbles! If you don’t have kegs, you have three options:
Option 1 – Bottle it and drink it still! It’ll still be awesome without the bubbles – we just prefer ours carbed!
Option 2 – Skip the stabilizer step, and let it ferment the pineapples. Then add 1.5 cans of frozen apple juice concentrate and bottle it. It will be dry and fizzy!
Option 3 – Erythritol! Same as option 2, but also add Erythritol. Erythritol is a non-fermentable sugar, so the yeast won’t be able to ferment it! There aren’t really any hard and fast rules for quantity, you’ll just have to sweeten it to taste. Start with 4 tablespoons per gallon and add more if you’d like it sweeter! Add the Erythritol at the same time as you add your priming sugar – in the bottling bucket.
See our original cider video, here – https://youtu.be/3_w4ugOPRpA
Join the discord to chat with us, ask us questions, or just to hang out and chat! https://discord.gg/SCeRkBhcYR
If you’re just starting to homebrew, check out this beginner equipment kit from MoreBeer –
https://www.morebeer.com/products/home-brewing-kit.html?a_aid=paganspotions
You can buy that stainless steel stirring rod, here – https://www.homebrewohio.com/the-stainless-steel-mix-stir/?afmc=1d
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