The problem with describing the recipe for the cider is that it's mostly standard homebrewing technique (only less so); if you know that stuff, it's a nearly trivial recipe, but if you don't, there's a lot that's not obvious. I'd be happy to loan out some of my homebrewing books rather than having to explain generic technique.



Executive summary:

cider, sugar for gravity, added yeast, sit until done


Finding raw cider has gotten fairly hard because of bacteria scares. Pasteurized will do fine, but obviously preservatives are a real no-no. A blend of different types of apples will make for somewhat better results than a single-variety pressing, but again, that's hard to find these days.
I add yeast in order to get closer to a British style of cider -- somewhat ale-like -- as opposed to the New England style of depending on natural yeasts that's more like wine. This particular batch used the Wyeast "London Ale" yeast and no starter.

last modified: 9:56pm, Wednesday, 3 Nov 1999 by Lowell Gilbert.