Volume: 1 Gallon
- 10 Pounds Organic Fuji Apples
- 4 Pounds Organic Bosc or Anjou Pears
- 2 Organic Limes
- 30 Grams Dried Organic Elderflower
- 2-3 Grams Mangrove M-41 Belgium Ale Yeast
- Add pectic enzyme to the fermenter.
- Press apples and strain into the fermenter.
- Add the M-41 yeast and seal with airlock.
- Ferment for 2-3 weeks.
- Make the elderflower tea.
- Place dried elderflowers in tea bags.
- Juice limes and combine with 3-4 cups of water (use 3 for stronger or 4 for weaker) .
- Bring water and juice to a raging boil, remove from heat.
- Add elderflower tea bag and steep for 10-15 minutes.
- Remove Tea bag and let cool.
- Rack the cider into the cooled elderflower tea.
- Age for 4-6 weeks.
- Rack the cider and filter down to a 0.5 micron filter.
- Force carbonate the cider to 2.0 volumes of CO2.
- Package, chill, and serve.
This hard cider recipe makes a semi-dry, floral, and acidic hard cider. It has a light gold color and light/medium effervescence. The elderflower gives it some nice aromatics and the lime adds a note of citrus. This will pair well with pasta, chicken, or seafood. It is not overly bold so foods that aren’t overly bold work well with it.
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My book covers all the details on making craft hard cider.