T'Jim's Frosty Orchard Hard Cider
My grandfather taught me the art of homebrewing when I was 15 years old. Whenever fall comes around and apple cider is flowing, I'll make up a couple of batches. It's defiantly a hit at Halloween parties.
T'Jim's Frosty Orchard Hard Cider
My grandfather taught me the art of homebrewing when I was 15 years old. Whenever fall comes around and apple cider is flowing, I'll make up a couple of batches. It's defiantly a hit at Halloween parties.
Cooking Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
At this point the hard cider is potable but it is best if allowed to age for 3 to 6 months.
- 8
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.
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