It's that time of year!

5 gallons of unpasturized cider
2 lbs light brown sugar
1 campden tablet, crushed
2 packages champagne yeast

Optional:
Pectic enzyme (to reduce chill haze)
Yeast nutrient (to prevent stuck fermentation)

In a sanitized container mix one gallon cider with brown sugar, campden tablet, and yeast. Pour into sanitized 6 gallon fermenter. Add remaining cider, seal with bubbler, and shake vigorously.

Rack to secondary once fermentation has ceased. (The bubbler will stop bubbling.) Bottle or keg after one week. Serve chilled.

Can be carbonated, but does fine still.

campden tablet is what? what kind of alcohol content are we talking about here?

Campden tablet is something you add when you can't boil for sanitization. I think you can use it when you're camping to purify water. Available at any homebrew/wine-making shop. I could imagine that serious camping outlets would have it as well.

Potential ABV is about 10%. Adding an additional pound of sugar should get you closer to 13-14%. It's deceptively strong, as it is, so just be careful. :nice:

hard cider tastes soooo good with thanksgiving dinner!

there really must be different relevant components to the euphoria derived from drinking alcohol-im on the wagon now but when i drank it seemed like there an inconsistency between 70 proof spirits of different kinds-and different beers would affect me differently too regardless of the same "spirit level" or whatever its called

I am going to definitely need to try this out, thanks so much!

Addendum to the recipe. That should be four pounds of sugar. I got confused, as the bags I purchased contained more than one pound. Obviously, the more sugar you add, the stronger it will be. Champagne yeast can ferment up to about 15% abv, as it is wine yeast.

If you want to brew something stronger than that, um, talk to me first. :nice: