Recipe conforms to the Fruit Beer style.
This is a cider based on the Brother's Toffee Apple that I've grown to love so much. It's especially suited to the autumn, particularly during halloween or round a bonfire, but goes well in the summer too. You can also heat it gently on the hob to warm the cockles after a hard day in the winter. Add a little lemon, orange and ginger, and you've got a great cold cure. It's easy and inexpensive to make, so give it a go!
4L 100% Organic Apple Juice
1 pack yeast of your choice. Popular choices are Montrachet, Champagne, Safale S-04 and Nottingham.
1 14oz tin Pear Halves
1tsp Yeast Nutrient
1 Vanilla Pod or Vanilla Extract
Heat the honey in a relatively large saucepan, just on the edge of boiling (but not boiling) until it's dark in colour, and the smell resembles candy floss/marshmallows - around 20 mins.
Don't be afraid here - it won't burn the pan and stays very liquid, but it will froth up quite a lot.
When Honey is successfully "burnt," take off the heat and allow to cool. Add 1 carton of Apple Juice and the pears, and stir thoroughly until all honey is dissolved and mixture is consistent. Blending in the Apple Juice and Pears while the honey is still hot will result in a cloudy "Scrumpy" type cider that will never settle. The choice is yours!
When taste is to your liking and cider has settled, bottle into pint bottles, adding 1/2tsp priming sugar per bottle.
Bottle condition for 3 weeks before drinking. Store in the fridge and drink cool without ice - prepare second trip to the supermarket to make more. Just don't drive, whatever you do.
|500.0 g||Honey||Any||Boil||42||2 °L|
|Cider||Mangrove Jack's M02||77.0%|
|0.25 tsp||Cinnamon (Ground)||1.0 min||Primary|
|0.25 each||Lemon Peel||1.0 min||Primary|
|4.0 L||Pear (Juice)||1.0 min||Boil|
|1.0 each||Vanilla Beans||1.0 min||Boil|