Name: The Laurels Stormalong Legendary Dry Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 5 gal fresh apple juice (cold‑pressed, no preservatives); 1 lb white cane sugar (to boost fermentable sugars); 1 pack ale yeast or wine yeast (e.g., Safale US-05 or Lalvin EC-1118); 1 tsp yeast nutrient; 1 tsp pectic enzyme; 1 tsp acid blend (or 5% malic/citric blend); 1 tsp tannin (grape tannin or tea tannin); 1 tab campden tablets (potassium metabisulfite); 1 tsp cold crash & fining agent (e.g., gelatin or bentonite); 3.5 oz priming sugar (corn sugar/dextrose); 5 gal bottles or keg

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Thoroughly sanitize all equipment that will contact the juice (fermenter, airlock, siphon, spoons, hydrometer). Cleanliness prevents off‑flavors.

Sanitize

Pour 5 gallons of fresh apple juice into a sanitized primary fermenter. If juice was pasteurized and contains sulfites, let it sit open for 24 hours or add a crushed Campden tablet and wait 24 hours before pitching yeast (see stabilization section).

Dissolve 1 lb white cane sugar in a small amount of warm (not hot) juice or water and add to the fermenter to raise potential alcohol to approximately 6.0–6.8% ABV. Stir to combine gently and aerate the must by splashing or using a sanitized spoon for 2–3 minutes.

Measure the specific gravity with a hydrometer. Record the original gravity (OG). Target OG for ~6.5% ABV is about 1.055–1.060 depending on yeast attenuation; sugar addition above helps hit that range.

If using a dry yeast like US‑05: rehydrate per manufacturer instructions (typically in 1/4 cup sterile water at 35–40°C for 15 minutes) or sprinkle directly on top. If using a wine yeast like EC‑1118, rehydrate or pitch per package directions.

Add 1 tsp yeast nutrient and 1 tsp pectic enzyme to the must and stir gently. The nutrient supports a healthy fermentation; pectic enzyme helps break down pectin and improves juice clarity.

Pitch the prepared yeast into the aerated must. Seal fermenter with sanitized airlock and place in a temperature‑stable location: 64–70°F (18–21°C) for US‑05, or 55–65°F (13–18°C) for EC‑1118 depending on yeast choice.

After fermentation begins (12–48 hours) and active CO2 production is visible, recheck aroma and taste. Add 1 tsp acid blend and 1 tsp tannin dissolved in a small amount of juice or water to adjust mouthfeel and brightness. Make additions incrementally and taste; these quantities are starting points for a balanced, slightly dry New England‑style cider.

Allow primary fermentation to proceed for 7–14 days or until vigorous fermentation subsides (airlock bubbling slows considerably). Temperature stability across this period helps avoid off‑flavors.

When bubbles slow, take a gravity reading. Aim for a final gravity (FG) around 0.998–1.004 for a dry cider; record FG. If still above target, give it more time to finish fermenting.

If you need to stabilize and halt fermentation (e.g., you want to back‑sweeten while avoiding refermentation), add 1 crushed Campden tablet per 5 gallons and wait 24 hours, then add potassium sorbate per package directions before back‑sweetening.

For clearer cider, rack off gross lees into a sanitized secondary fermenter and cold crash in a refrigerator or cold space (32–40°F / 0–4°C) for 48–72 hours. Optionally add a fining agent like 1 tsp gelatin or bentonite per manufacturer's instructions to speed clarification. Allow 3–7 days for finings to settle, then rack again if needed.

If bottling with natural carbonation, dissolve 3.5 oz (approx. 100 g) priming sugar in 1 cup boiling water, cool, and add to a sanitized bottling bucket. Rack cider gently onto priming solution, mix gently, and bottle into sanitized bottles. This amount targets ~1.8–2.2 volumes CO2 for a crisp, lightly effervescent dry cider. Seal bottles with caps or corks.

If kegging, carbonate to 1.8–2.2 volumes CO2 using CO2 gas and chill for at least 3–7 days before serving.

Allow bottled cider to condition at room temperature for 2–3 weeks for carbonation to develop, then chill and enjoy. For optimal clarity and flavor meld, age for 4–8 weeks.

Before serving, chill bottles and check carbonation level. Taste for balance—if too dry, consider careful backsweetening on a stabilized batch. Label with date and ABV estimated from OG and FG.

Stormalong Legendary Dry

Descriptors

Tasting Notes

Food Pairings

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