West Sixth Rose Crusher Recipe
A rosé style hard cider made with apple, elderberry, peach, & grape for a complex fruity flavor
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Ingredients
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Base Ingredients
Flavoring Ingredients
Method
Preparation
- 1
Combine Base Ingredients
In a large mixing bowl or fermentation vessel, combine the apple juice, elderberry juice, peach puree, and grape juice. Stir well to ensure all the juices are mixed thoroughly.
- 2
Add Sugar and Yeast
Add the sugar to the mixture and stir until fully dissolved. Sprinkle the yeast over the mixture and gently stir to incorporate. Allow it to sit for about 15 minutes to activate the yeast.
Fermentation
- 3
Ferment the Cider
Cover the fermentation vessel with a clean cloth or airlock. Place it in a dark, cool area (around 18-22°C / 65-72°F) for 7-14 days, or until fermentation has stopped (bubbling ceases).
Flavoring and Bottling
- 4
Flavor the Cider
After fermentation, strain the cider to remove any solids. Mix in the lemon juice, and add the cinnamon stick and mint leaves for flavor. Let it sit for an additional 2-3 days to infuse the flavors.
- 5
Final Steps
- 6
Carbonate the Cider
Allow the bottled cider to carbonate at room temperature for about 1-2 weeks. After carbonation, store the bottles in the refrigerator before serving.
- 7
Serve
Serve the West Sixth Rose Crusher chilled. Optionally, garnish with fresh mint leaves or a slice of peach for an extra touch.
