I wanted to jot down that I started a gallon of Cider (Cyder is the old world spelling) to be ready in about three months.
Back in the Massachusetts Bay Colony in the 17th century, the puritans would often brew casks of cider and beer particularly when a new pastor was called or ordained. I wanted a cider to commemorate this.
To make the cider, I added a cup of white sugar, half cup of brown sugar, a pinch of nutmeg, and half stick of cinnamon and boiled these ingredients together for about 6 minutes.
I then added this with a gallon of apple juice (organic, unsweetened, no preservative style), found a cool, dark place…(I’m trying to go for 65 degrees).
For the next ten days I will let it ferment naturally (if it doesn’t for any particular reason, I have yeast ready to throw in) and then I will add oak chips, some raisins, and let it sit for another 14 days.
I will then bottle and let age for three months.
I am excited about this. I’ll let you know how it turns out.
Johan Von Staupitz
Addendum:
Alright…I grew impatient. I have too many things on the rack brewing away…I didn’t have much time…so I added champagne yeast. I was slightly nervous about letting wild yeast get crazy…and ruin a batch. There will be another day for that…probably when fresh apple juice season begins.
