Champagne Apple Cider

• 2 gal Apple Joice
• 3 whole Frozen Apple Juice Concentrate
• 1.5 cup White Granular Sugar
• Red Star Premier Cuve

Equipment

• Large Pot
• Stove/burner
• Fermentor
• Bottles
• Bottling sugar

Instructions

1. 1

   Combine Apple Juice, Sppale Juice Concentrate and Sugar in large pot

2. 2

   Heat until temperature reaches 165F.

3. 3

   Maintain 165F for 10 minutes to pasteurize.

   ⏱ 10 min

4. 4

   Allow for juice mixture to cool to below 85F then add yeast.

5. 5

   Transfer to fermentor and keep in a cool location for ~3 weeks. Test Final Gravity with a hydrometer- should be 1.005 or lower- if not allow more time. Note: bottling with too much residual sugar can cause over-carbonization and burst botles.

6. 6

   Refrigerate/cold crash for ~48hours to clarify- this will help to allow more yeast to settle out to clarify.

7. 7

   Bottle with ~1.5tsp bottling sugar per 12oz bottle.

8. 8

   Allow 2 weeks for Bottle Conditioning. Serve chilled.