Shacksbury Classic Cider Recipe
12oz 5.5% ABV - Champlain, VT 5 slow fermented, balanced, dry as the desert but more refreshing
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Ingredients
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CANS FROM THE COOLER
Method
CANS FROM THE COOLER
- 1
Sanitize and prep
Sanitize all equipment (fermenter, airlock, siphon, bottles) and ensure a clean workspace. Gather all ingredients and measuring tools.
- 2
Create the must
In a sanitized fermenter, pour the apple juice (3000 ml) and add the water (800 ml) to reach approximately 3800 ml of must. Gently swirl or stir to mix evenly without introducing excess oxygen.
- 3
- 4
Rehydrate and pitch yeast
Rehydrate the champagne yeast according to the package instructions (typically in 50–60 ml of water at ~95–105°F / 35–40°C for about 10–20 minutes). Stir gently, then pitch the yeast into the must.
- 5
Add nutrients and acid
Add yeast nutrient (1 tsp) and malic acid (0.25 tsp) to the must. Stir gently to dissolve and distribute evenly.
- 6
Fermentation start and duration
Seal the fermenter with an airlock. Maintain a stable fermentation temperature of 60–68°F (15–20°C). Allow fermentation to proceed until the gravity stabilizes in the range of approximately 1.000–1.010, typically 7–14 days depending on ambient conditions.
- 7
Clarification and handling
If desired, rack the cider to a clean secondary fermenter to promote clarity. Allow to settle for 2–7 days, then siphon carefully to avoid transferring sediment.
- 8
Packaging
Once fermentation is complete and the cider is clear, transfer to bottles or a keg. Cap securely and store in a cool place. For best flavor integration, let the cider rest for 1–2 weeks before serving.