I had a stab at creating my Apple Strudel flavoured Cider last night, after picking up 2 more DJ's on freecycle (4 in total now).
I have NO idea a) how this will turn out, and b) if it will actually have an apple strudel-like flavour but I thought it was worth a stab. I'll update this thread with how I get on and it may one day be prove to be a likeable recipe!
1 Gallon DJ
4 L Apple Juice
1 sachet cider yeast (5g)
1 tsp Malic Acid
1 tsp Tannin
1 whole apple very finely chopped
1 orange (I only had a satsuma), pieces seperated and crushed, rind cut up into pieces
250g sultanas
The rind from 1/2 lemon
1 cinamon stick
Nutmeg
1 Vanilla pod or Vanilla essence
1 Muselin bag
1) This step is optional, you can just add everything together - Warm 1L of AJ to room temperature and pitch the cider yeast. Leave for 1 day
2) Add all fruit and rind.
3) Add remaining AJ.
4) Fit Airlock and allow to ferment for 2 weeks in a warm room.
5) wrap the Cinnamon, vanilla pod and nutmeg in the muselin bag, tie with some fishing line or any other strong material and suspend in the DJ. Taste every 2 days until the spices are detectable but not overpowering.
6) Bulk age for as long as you can hold-out then drink.
I'm currently fermenting this so I may come back with some adjustments/refinements to the recipe or just to tell everyone to avoid this recipe like the plague if it doesn't turn out too well :)
I have NO idea a) how this will turn out, and b) if it will actually have an apple strudel-like flavour but I thought it was worth a stab. I'll update this thread with how I get on and it may one day be prove to be a likeable recipe!
1 Gallon DJ
4 L Apple Juice
1 sachet cider yeast (5g)
1 tsp Malic Acid
1 tsp Tannin
1 whole apple very finely chopped
1 orange (I only had a satsuma), pieces seperated and crushed, rind cut up into pieces
250g sultanas
The rind from 1/2 lemon
1 cinamon stick
Nutmeg
1 Vanilla pod or Vanilla essence
1 Muselin bag
1) This step is optional, you can just add everything together - Warm 1L of AJ to room temperature and pitch the cider yeast. Leave for 1 day
2) Add all fruit and rind.
3) Add remaining AJ.
4) Fit Airlock and allow to ferment for 2 weeks in a warm room.
5) wrap the Cinnamon, vanilla pod and nutmeg in the muselin bag, tie with some fishing line or any other strong material and suspend in the DJ. Taste every 2 days until the spices are detectable but not overpowering.
6) Bulk age for as long as you can hold-out then drink.
I'm currently fermenting this so I may come back with some adjustments/refinements to the recipe or just to tell everyone to avoid this recipe like the plague if it doesn't turn out too well :)
