Mark’s Standard Cider | Common Cider

INGREDIENTS
 For 5.0 gal (18.9 L)

 5.0 gal (18.9 L) sweet cider

 Wyeast 4766 or White Labs 775 yeast
 1.5 tsp pectic enzyme clearing agent

SPECIFICATIONS
 ABV: 6%

DIRECTIONS
Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack to
secondary fermenter, and add pectic enzyme. Condition/clear in secondary fermenter for 4-6 weeks.
Bottle condition with 6.25 ounces (175 g) corn sugar or force carbonate to 3.0-3.5 volumes CO2.
Cellar for at least six months before serving.
Note: The final alcohol by volume (ABV) will vary depending on the original gravity of the yeast.

Specialty option (8-10% abv):

Add 1 lb (454 g) adjunct(s) (brown sugar, molasses, honey, dark corn syrup or sorghum) during
fermentation. Add any desired spices in teaspoon increments while in secondary fermenter. Rack to
tertiary fermenter for conditioning/clearing and bottle.

Karol's Krapple option:

Add 2 lbs (907 g) cranberries for a two-week secondary fermentation. Rack to tertiary fermenter for
conditioning/clearing and bottle.

New England Style option (11% abv):

Add 2.5 lb (1.13 kg) brown sugar and 1 lb (454 g) molasses during fermentation. Add 1.6 lb (680 g)
raisins, 2 tsp Saigon cinnamon, 1 tsp fresh ground nutmeg and agefor two weeks. Rack to tertiary
fermenter for conditioning/clearing. Bottle condition with 3.5 oz (100 g) corn sugar (with half-pack
Safale US-05 yeast) or force carbonate to 2.0-2.5 volumes CO2. Cellar for at least one year before
serving.