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Windy City Cider
By Frank

A really simple three gallon b
3 Gallons Apple Juice (no preservatives, not from concentrate)
2 pounds Wildflower honey

Nottingham dried ale yeast
This is simple. Just dissolve the honey in about a half gallon of the juice. Heat to 140 F on the stove to pasteurize the honey (the apple juice is already pasteurized), chill to room temperature and mix w/ the rest of the juice in a five gallon carboy. Aerate well by shaking and pitch one packet of Nottingham ale yeast.

After two weeks, transfer two a three gallon carboy for secondary and keep it there for six weeks or, at the very least, until it clears. Bottle w/ one half cup of corn sugar to prime.

It will be carbonated in about a month but really doesn’t reach full carbonation until a good three or four months. It really starts getting good at six months but continues to improve for a long time after that.

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