Mighty Dry Cider, Golden State (Petaluma) Recipe
Make Mighty Dry Cider, Golden State (petaluma) Recipe in just 504h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Primary ingredients for 5 gallon batch
Method
Step-by-step directions for Mighty Dry Cider
Sanitize all equipment including the primary fermenter, airlock, hydrometer, siphon, and bottles to prevent contamination.
In a clean bowl, measure 100 ml of warm water (approximately 95–105°F / 35–40°C) for rehydrating the dry cider yeast.
Pour the 19,000 ml of apple juice into the sanitized primary fermenter.
Dissolve 1 teaspoon of yeast nutrient into the 100 ml warm water and whisk briefly; pour the nutrient solution into the fermenter with the apple juice.
Rehydrate the dry cider yeast in the same 100 ml warm water for 15 minutes, then gently swirl to suspend.
Pitch the rehydrated yeast into the fermenter; give the must a gentle stir to aerate and distribute yeast.
Seal the fermenter with an airlock and place in a controlled environment at 60–72°F (15–22°C).
Allow fermentation to proceed for 7–14 days, monitoring gravity daily with a hydrometer until SG stabilizes.
Once gravity is stable over 3 consecutive days, rack cider to a clean vessel to clarify (optional secondary fermentation).
If bottling immediately, ensure cider has reached desired dryness; otherwise continue conditioning in secondary for an additional 7–14 days before bottling.
