Festival Oaked Apple Cider Makes 40 pints. Pale straw in colour with a fresh apple aroma, this cider is well balanced with a delicate, oaked finish. It’s crisp, refreshing and smooth on the palate.
Produces approx. 5.2% ABV.
Always clean and sterilise your fermentation bin,lid and mixing spoon with VWP cleaner/steriliser ensuring you rinse thoroughly with clean water
Add the contents of the dried fruit pack and dextrose pack to the fermentation bucket. Then add the oak chips and extra dextrose at this stage if making the oaked apple variety.
Add 4 litres of hot water and stir until sugar is fully disolved
Stir in the contents of the liquid fruit concentrate pouch sachet.
Check temperature and once below 55C add the contents of the enzyme sachet and stir well, then leave to stand for 2 hours.
After 2 hours top up to 23 litres using cold water and stir well.
Stir in the contents of the yeast and nutrient and sweetener sachets.
Fit air lock to the fermenter and secure lid. Half fill the air lock with water or steriliser.
Leave the oaked apple cider to ferment at an air temperature of 20-30c for 5 to 7 days.
Good temperature control is important for cider quality and timely fermentation below 20c fermentation will take much longer. Below 15c fermentation will stop altogether. A heat pad may be useful in keeping the cider at an appropriate temperature ( particularly during the cooler months)
Once fermentation is complete add the flavour sachet stir and leave for 24 hours
After 24 hours remove the fruit by pouring through a sieve or straining bag into another clean 23 litre bucket.
Add priming sugar or carbonation drops to sterilised bottles and invert bottles 4 or 5 times to dissolve the sugar.
Store the oaked apple cider between 20 and 30c to condition, then move to cool place, ready to drink once clear. Chill before serving