Backlane Brewery
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Mentioned spiced cider in my last post- here's the recipe for anyone who is interested.
We make ciders & hard lemonade, as well as kit beers.
Have a few other non-grain brews planned. Jailhouse hooch may be next- coupel of cans of two fruits, sultanas, moudly bread & water. Anyway...
Supreme Gravy spiced cider
SG 1070
7 litres Berri apple juice
10 g champagne yeast
200g brown sugar
100g good honey
12 whole cloves
2 cinnamon sticks
a nutmeg, cracked
Handful of sultanas or raisins
6-8 cm piece of orange rind
250g lactose
Pinch of yeast nutrient
Start the yeast by mixing 100mls warm water with 300mls of the juice and the yeast in a jug or bowl. Stir well, cover and leave for at least 30 minutes.
Put sugar, honey & 500mls water in saucepan, warm and stir to dissolve.
Rinse spices, peel & sultanas in steriliser, rinse well in cold water and add to saucepan. Bring to the boil for 15 minutes, skimming off any foam that rises. Cover and allow to cool. You can then remove spices, or leave them in
Put the remaining juice into a sterilised fermenter and add sugar/spice mixture, lactose & nutrient. Stir well, then pitch yeast starter. Seal and add airlock.
This will take at least three weeks to ferment out. If hydrometer readings over two or three consecutive days indicate fermentation has stopped but FG is still above 1000, add more yeast.
Before bottling, scoop out spices.
This can be bottle fermented as usual- 1 tsp sugar or carb drop per stubby- or left unprimed for a still drink.
We make ciders & hard lemonade, as well as kit beers.
Have a few other non-grain brews planned. Jailhouse hooch may be next- coupel of cans of two fruits, sultanas, moudly bread & water. Anyway...
Supreme Gravy spiced cider
SG 1070
7 litres Berri apple juice
10 g champagne yeast
200g brown sugar
100g good honey
12 whole cloves
2 cinnamon sticks
a nutmeg, cracked
Handful of sultanas or raisins
6-8 cm piece of orange rind
250g lactose
Pinch of yeast nutrient
Start the yeast by mixing 100mls warm water with 300mls of the juice and the yeast in a jug or bowl. Stir well, cover and leave for at least 30 minutes.
Put sugar, honey & 500mls water in saucepan, warm and stir to dissolve.
Rinse spices, peel & sultanas in steriliser, rinse well in cold water and add to saucepan. Bring to the boil for 15 minutes, skimming off any foam that rises. Cover and allow to cool. You can then remove spices, or leave them in
Put the remaining juice into a sterilised fermenter and add sugar/spice mixture, lactose & nutrient. Stir well, then pitch yeast starter. Seal and add airlock.
This will take at least three weeks to ferment out. If hydrometer readings over two or three consecutive days indicate fermentation has stopped but FG is still above 1000, add more yeast.
Before bottling, scoop out spices.
This can be bottle fermented as usual- 1 tsp sugar or carb drop per stubby- or left unprimed for a still drink.
