Although technically not a true "cider", the deliberate lack of hops creates an overall effect that is fruity, light-bodied, and thirst-quenching. This is an extremely unique sparkling beverage.
3.81% ABV How is this calculated?
3.3 lbs Briess Amber Unhopped Liquid Malt Extract
2.0 lbs Brewers grade corn syrup
0.5 oz Cascade hops
0.5 oz Mt Hood hops
1 tsp Bru-vigor yeast nutrient
1 packet (7.0 g) Coopers dry ale yeast
0.5 cup white table sugar (for priming)
Bring 2 gallons of water to a boil and remove from heat.
Disolve malt extract and corn syrup, then return to a boil.
Boil for 25 minutes, add hops and continue to boil for 5 additional minutes.
Remove from heat and imerse boiling kettle in ice-water bath.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
Add yeast and nutrient.
Cover fermenter, attach airlock, and let sit for 4 days.
Transfer to glass fermenter for 7 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter and siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.
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