Tuesday, September 7, 2010

Brickyard Cider

5 gallons of Brickyard cider (blend of Paula Reds and Galas)
1 pound light brown sugar
1 pound clover honey
Wyeast 4766 Cider Yeast
Fermenting at 68 degrees

The key to this is the yeast. While my choice looks obvious, there are many people who choose other yeasts.
Racked to keg, fg at 1.000, tasty, let it clear and age.

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