- 10
lbs Tom Putts (sharp apples)
- 5
lbs crabapples (bitter sweet apples)
- 5
lbs James Grieve (sweet apples)
Extract
juice. Put aside 4 fl oz to which you must add champagne
yeast and 1 tsp of sugar. Put this in a warm place
for 2 days. To the main body of the juice add 1
crushed campden tablet. Leave covered for 48 hours.
Check the pH and OG. Adjust as necessary. Add pectolase
if wanted. Add yeast starter. Rack after 2 weeks.
Test the gravity. Ferment until the gravity reached
1005. Bottle with 1/2 tsp. sugar per pint. Leave
to mature.
Although
this recipe is for sparkling cider the degree of
carbonation is low. The carbonation level is about
the maximum which you will come across in a true
English cider but is almost flat when compared to
a Normandy cider. If you want it carbonated to French
levels then the cider must be bottled in Champagne
bottles and treated exactly as you would a Champagne
style wine. Consult a good wine making guide for
details on how to do this.
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