A new cider is born! After 12 days in the fermenter, I transferred it to the carboy for clarification. I should be able to bottle this next weekend at the earliest. I’ve brewed cider 2 or 3 times in the past. This is the first time I haven’t used a kit. This recipe is anything but complex. The expectation is it be less dry than other homebrewed ciders. Instead of champagne yeast, I used an ale yeast. Since I tossed in some raspberry flavoring, we should soon be enjoying something resembling a raspberry flavored Strongbow.

Here’s the recipe, tracked in a gist.

Liquid

• 4 Gallons Tree Top, liquid

Sugars

• 1 lb cane sugar dissolved in water

Adjuncts

• 2 fl oz Raspberry flavoring

Yeast

• 1318 London Ale III (wyeast)