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.
The Penrose Picobrewery This is a site where I keep my brewing info up to date, what's brewing, recipes, and my bragging section. Enjoy.
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