Honest Abe Cider House ⚫ Ga On My Mind Recipe

Preparation and sulfiting

Sanitize all equipment thoroughly. Pour 5 gallons of fresh-pressed apple juice (unpasteurized or without preservatives) into a sanitized primary fermenter. Dissolve 1 tsp potassium metabisulfite (or the equivalent crushed Campden tablet amount) in a small amount of water and add to the must. Stir gently and cover. Wait 24 hours to allow sulfite to dissipate and to protect against wild yeast/bacteria.

Pectic enzyme and acidity adjustment

After the 24-hour wait, add 1 tsp pectic enzyme to help break down pectin and clarify the cider. If the juice tastes flabby or low in acidity, add up to 1 tablespoon acid blend (or a small amount of tart apple juice) and stir. Allow the must to sit for another 6–12 hours before pitching yeast.

Yeast preparation and pitching

Rehydrate 1 packet of champagne yeast (Lalvin EC-1118) according to package instructions or sprinkle directly on top if you prefer. Add 1 tsp yeast nutrient and 1/2 tsp fermentation nutrient (optional) to the must and stir gently. Pitch the yeast into the must and attach an airlock.

Primary fermentation

Allow fermentation to proceed in a cool location (55–65°F / 13–18°C ideally for extra-dry, crisp character). Expect active fermentation for 5–14 days. Monitor with a hydrometer; most gravity drop will occur in the first week. Maintain sanitation and keep the fermenter covered with an airlock.

Racking to secondary

When primary fermentation has slowed and specific gravity is near target (around 0.998–1.002 for extra-dry), siphon (rack) the cider off the lees into a sanitized secondary carboy. Top up with sanitized water if necessary to minimize headspace. Fit with an airlock and allow to clear for 2–6 weeks at a cool temperature.

Clearing and stabilization

When the cider is clear and fermentation is complete (stable gravity readings over several days), add 1 tsp potassium sorbate and an additional 1/4 tsp potassium metabisulfite if you want to prevent renewed fermentation before bottling. Stir gently to mix. Let rest 48 hours to ensure sorbate has time to do its work and flavors marry.

Cold crash and final clarification

For a bright, champagne-like clarity, cold crash the cider by lowering the temperature to near 35–40°F (2–4°C) for 48–72 hours. This will help drop remaining particulates. Rack one more time off any sediment into a sanitized bottling bucket.

Calculate priming sugar and bottle

Measure 3.5 oz (about 100 g) table sugar for 5 gallons to achieve a moderate to high carbonation level appropriate for a sparkling, champagne-style cider (adjust with priming calculator if you want specific volumes of CO2). Dissolve the sugar in 1-2 cups of boiling water, cool to room temperature, and add to the sanitized bottling bucket. Rack the cider gently on top of the priming solution to mix evenly, then fill sanitized pressure-rated bottles (champagne bottles or beer bottles rated for carbonation). Cap or cork and cage as appropriate.

Bottle conditioning

Store bottles at 60–70°F (15–21°C) for 2–3 weeks to carbonate, then age at cooler cellar temperatures for additional aging (4–12 weeks) to develop a crisp, champagne-like profile. Chill before serving to encourage clarity and effervescence.

Optional still bottling

If you prefer an extra-dry still cider, skip priming sugar and do not add potassium sorbate/metabisulfite before bottling; instead bottle after stabilization in sanitized bottles and store refrigerated to avoid refermentation. (If stabilized, you may add sorbate/metabisulfite as noted above and then bottle still.)