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Home Story Index Recipes Cider Cidre Normande
Cidre Normande
Issue December 2008

Cidre Normande

Ingredients:

  • 5 gals. fresh-pressed sweet cider, blend emphasis on sweeter and more aromatic apples, less on acidic apples.
  • 2 cups honey
  • 1/2 tsp. acid blend
  • 1/2 tsp. yeast nutrient
  • 5 grams champagne yeast
  • 2/3 cup corn sugar

Step by Step:

Add honey, acid, and nutrient to the cider and ferment with the yeast. Rack after three weeks. Bottle in champagne bottles at approximately 12 weeks, priming with corn sugar. Bottle condition for six weeks.

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