|Heating the cider and the sugar|
5 Gallons (19 L) of Apple Cider (See huge important note below)
4 Lb (1.8 kg) of Sugar
1 Package of Liquid Yeast
1 Fermenting Bucket
|Liquid cider yeast in a smack pack|
After about four weeks, we will move the cider into a carboy and allow it to secondary ferment for about eight weeks.
The big question will be whether we want sparking cider or not. If we decide we want sparkling cider we will add 3/4 cup (180 ml) of honey or 3/4 cup (165 g) of brown sugar to 1 cup (240 ml) of water and bring the mixture to a boil. Once it is cooled, we will add it to the cider mixture right before we bottle it.
|Everything is ready for the cider to be added|