Schilling Cider Strawberry Rhubarb Recipe

Inspired by Borealis

Time2h

Serves6

Cider 6.5% Seattle, WA

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Ingredients

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1
Prepare the Fruit
In a large bowl, combine the sliced strawberries and chopped rhubarb. Add half of the granulated sugar (1/2 cup) and let it sit for 30 minutes to allow the juices to release.
2
Combine Ingredients
In a large pot, combine the apple cider, the fruit mixture, remaining sugar, lemon juice, cinnamon stick, and water. Stir well to combine.

3
Heat the Mixture
Heat the pot over medium heat until it reaches a gentle simmer. Do not boil. Once simmering, remove from heat and let it cool to room temperature.
4
Add Yeast
Once the mixture has cooled, sprinkle the yeast over the top and gently stir in. Cover the pot with a clean cloth or lid and let it sit for 24 hours at room temperature.

5
Strain the Mixture
After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth into a clean fermentation vessel, discarding the solids.
6
Bottle the Cider
Transfer the liquid to sanitized bottles, leaving some headspace at the top. Seal each bottle with a cap or cork.
7
Ferment Again
Allow the bottles to ferment in a cool, dark place for an additional 1-2 weeks, checking periodically for carbonation. Once ready, chill in the refrigerator before serving.