lbs Tom Putts (sharp apples)
lbs crabapples (bitter sweet apples)
lbs James Grieve (sweet apples)
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
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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