Just in time for the holidays, this hard apple cider is tart, sweet, and strong.
Original Gravity: 1.064
Final Gravity: 1.003
ABV: 8%
Base: 4 Gallons Treetop 3 Apple - All Natural No Concentrate Juice 10-15 Cinnamon Sticks (approx 6 inches long) 1 tsp. of Vanilla Bean Paste 1 lb. of Cane Sugar 3 cups of Brown Sugar ~20 cloves. 1.5 cans of Frozen Apple Concentrate. 1 tsp. Yeast Nutrient 1 tsp. Potassium Sorbate
Yeast – NO STARTER: Wyeast 4766 Cider Yeast
Directions:
Fill a large pan with apple juice. Add sugar, cinnamon sticks, vanilla, and cloves (in a hop spider) to the pan. Bring to 190 degrees. Add yeast nutrient at temp. Cut off fire and let cool to room temp (can be put into an ice bath). Pour remaining apple juice into sterilized fermenter and top off with everything that was in the large pan. Pitch yeast. Should take ~5 days to ferment. After fermentation cold crash for 24 hours. When kegging, add potassium sorbate to prevent additional fermentation and add 1.5 cans of frozen apple concentrate to back sweeten.