How can I make apple cider hard?!
In fact, I'm over 61!
Answers: And still have it be safe. (I'm over 21)
In fact, I'm over 61!
Not sure once you have the apple cider unless you add a cinnamon liquor... but....
Hard Apple Cider
1 imperial gal (4.5 l) of fresh apple juice (no preservatives)
adjust sugar content to desired level
1/2 tsp. pectic enzyme powder
1 tsp. acid blend
1/4 tsp. grape tannin
1/2 tsp. yeast energiser
2 campden tablets
1 packet all purpose wine yeast
Crush and dissolve campden tablets in a cup of warm water and mix
well with the FRESH apple juice in your primary fermenter. Let
stand over-night. Mix in all other ingredients except yeast making
sure everything is dissolved, then sprinkle yeast over top of juice
and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon)
into secondary fermenter and attach air lock. Rack again in 3 weeks.
When all fermentation is finished, rack into a clean vessel and
add 2 oz of white sugar and gently stir well. (I usually put the
sugar into a bit of water and dissolve it first by boiling it in
the microwave) When sugar is well mixed, bottle and age 3 months.
This will give you a crisp, carbonated hard cider.
Note: The more sugar you add, the more alcohol you will get, but
the longer it will take to ferment. I would recommend from 1/2 to
1 pound per gal/4.5 l and not more than 2 lbs.
Talk dirty to it.
Put it in the freezer for a few hours.
enzfan82 lmao at his answer
add a packet of baking yeast and seal it up for at least a month.