On my way back from Plymouth on Friday night (thanks to Matt and the guys at Mayflower for hosting us), I decided that I wanted to try to make some hard cider. I don’t think it will be done by Thanksgiving but I though it might be an interesting additional to the Turkey Day festivities.
So yesterday, I took a drive around the wonderful state of NH looking for the elusive and flavorful unpasteurized, non-preservative laden Apple Cider. As it turns out, mid-November isn’t the best time to find it. I was able to find a small hole-in-the-wall farm in Merrimack, Currier Farms, that had cider in their freezers. I figured it would work but with concerns on age, etc. I knew I was going to need to kick it up a notch with apple flavor and sweetness. I also figured it would make sense to do my own “pasteurization” just to be safe. I don’t want to create a e-coli breeding facility in my fermentor.
Jon’s Hard to Beat Cider:
5 gallons Apple Cider (unpastuerized and no preservatives)
1# honey (Bee Rich Apiary in Hudson)
1# DME (Briess)
7 cinnamon sticks
1 tsp whole cloves
1 jar Unsweetened Apple Spread
1 packet Nottingham Ale Yeast
Bring to 160F for 3 minutes and then crash cool it. Pitch yeast and wait.
Hopefully, it turns out well. I just wanted to get something else bubbling away next to my brown ale.
(more to come)