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Homemade Apple Cider - Can you rate this?

I ran across this simple recipe. Can you see if it looks OK as-is? Should anything be added or omitted for flavor or safety reasons?

I am collecting recipes from the good ol' days, the way our grandparents used to make it. Simple & uncomplicated.

Thanks! Walrus

1 gallon fresh apple juice with no preservatives. (or 10 pounds crushed/juiced apples or pears with 6 cups water). 1 lb sugar. 1 packet yeast.

  1. Place apple juice in fermenter & cover for 24 hours at room temperature.

  1. Mix sugar & sprinkle yeast over top of juice. Cover and ferment 3-5 days.
  2. Rack into secondary fermenter and attach air lock for 3 weeks.
  3. Rack into a clean vessel and add 2 oz of white sugar and gently stir.
  4. Bottle and age 3 months.
Reply to
W ä l r ü s
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Reply to
Steve Thompson

Some pectinase for 24 hours first?

Reply to
Dr Paul Dowrick

I've never had to use that in my cysers, they clear on their own. If you use pectinase, it can be added during the primary or secondary fermentation stage... no need to add in advance.

Steve

Reply to
Steve Thompson

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