English Cider Recipe

Recipe Supplied by: 
Loren Miraglia, Home Cider Maker, San Diego, CA
About this Recipe: 

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.

Attenuation: >80%
Flocculation: Medium.
Optimum Fermentation Temperature: 68-75°F.

5 Gallons Fresh Apple Juice, unpasteurized, unfiltered. Use the best quality juice.
2.5 teaspoons White Labs Yeast Nutrient & Energizer
WLP775-English Cider Yeast
Pitch yeast at 70°F, ferment for 2-4 weeks. Age for 3-5 months at cellar temperature (50°-60°F). Keg or bottle when done (fruit can be added at this stage if desired).