Rum Barrel-aged Recipe
Fermented with a blend of bittersweet cider apples and heirloom desert apples. Aged in Rum barrels and minimally sweetened to highlight the apple and barrel—6.9% ABV
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Ingredients
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Cider Ingredients
Method
Fermentation and Aging Process
- 1
Prepare the Apples
Wash and chop the bittersweet cider apples and heirloom desert apples into small pieces. Remove any seeds and stems.
- 2
Juicing
Using a juicer, extract the juice from the chopped apples. You should have a total of about 10 cups of apple juice.
- 3
Mix Ingredients
In a large fermentation vessel, combine the apple juice with the 2 cups of water and 1 tsp of cider yeast. If you prefer a sweeter cider, add up to 0.5 cups of sugar.
- 4
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 1-2 weeks. Stir daily and check for bubbling, which indicates fermentation.
- 5
Barrel Aging
Once fermentation is complete, transfer the cider to a rum barrel for aging. Seal the barrel and let it age in a cool, dark place for at least 4-6 months.
- 6
- 7
Enjoy
Chill the bottles and enjoy your homemade Rum Barrel-Aged cider!