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Add a photoRaciónes: 12
Ingredientes
- 4 gal Fresh cider (no Pot.Sorb)
- 5 x To
- 1 gal Water
- 1 lrg Stick cinnamon
- 5 x Cloves
- 2 x Pods Yeast
- 6 lb Honey Cardamom Red Star Pasteur champagne
Direcciones
- Simmer the spices in the water for 10 min. Dissolve honey. Simmer and strain crud till there isn't any more. Transfer to primary, along with cider (this should bring primary to a good pitching temperature).
- Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or possibly more months. Primary Ferment: 1-1/2 week Secondary Ferment: 3-6 months
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1639g | |
| Recipe makes 12 servings | |
| Calories 613 | |
| Calories from Fat 15 | 2% |
| Total Fat 1.81g | 2% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 67mg | 3% |
| Potassium 1362mg | 39% |
| Total Carbs 150.03g | 40% |
| Dietary Fiber 3.0g | 10% |
| Sugars 127.25g | 85% |
| Protein 1.78g | 3% |
