Cider Recipe: Modified Edworts Apfelwein

Original:

• 5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice
• 2 pounds of dextrose (corn sugar) in one pound bags
• 1 five gram packet of Montrachet Wine Yeast

Modified:

• 1 Gallons 100% Apple Juice (No preservatives or additives) I use Motts
• 6 3/8 oz of white sugar
• 1 packet of Red Star Premier Blanc Champagne Yeast

1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
3. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.
4. Repeat Steps 2 and 3, then go to step 5.
5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
6. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.
7. Open the packet of Montrachet Yeast and pour it into the neck of the funnel.
8. Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.
9. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles. I’m able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature

• When bottling, use 7.5tsp of sugar to bottle carb
• 7.5tsp = 30g