So the other day I got this crazy notion while walking through the grocery store. I'll make a hard cider. Knowing the basic premise behind doing this I grabbed me some apple cider. Then I noticed the price and wow maybe I'll just make 2 gallons to start with I thought to myself.
A gallon of cider later and a few hours of research on good recipes and what yeast to use I have it down I know what I want to do.
Here's my recipe:
1 gallon apple cider (I would prefer unpasteurized but it is March not going to happen)
1 lb brown sugar
1 lb frozen strawberries
1 large fresh pear cubed
Mix the brown sugar with 1/2 gallon of water and heat to 150 degrees.
Steep the fruit in the brown sugar water mixture for 20 minutes
Add the cider to the fermenter and add 1/2 gallon of water.
Add fruit and water to fermenter; pitch with Red Star Champagne yeast.
I'll let it ferment in the primary for about 4 days and then transfer to secondary and remove the fruit. (And yes I plan on eating it.)
Let fermentation finish and store in the basement at 55ish degrees for 7 days then add .3 oz of priming sugar
This should be a nice little experiment.
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