6-004: Hard Apple Habañero Cider

I had a busy day today in the mead! First, I finally bottled 4-008 (chocolate mead) even though I brewed it back on 25 November 2008. This mead still has not cleared like I want it to (in fact I can see no difference in over a year) but I needed the carboy. So it will clear in the bottle, I suppose, even though it is now quite tasty. I have tried every thing but magnets to get it to clear and I finally ran out of patience.

I also racked 6-003 (hard cider) as it is time. This is my first attempt at hard cider so I do not know whether this quick fermentation is normal or not. It sure is tasty, however (OG: 1.050; SG: 1.000; ABV: 6.7%). If it keeps up its current rate, I should be able to bottle soon.

Finally, I brewed another batch of hard cider. This time I hope to have a more spicy cider for next summer. Here is the recipe:

6-004

• 5 gal apple cider (mixed; no preservatives)


• 5 tsp yeast nutrient


• 3 tsp pectin enzyme


• 1 pkt Red Star Pasteur Champagne yeast


• OG: 1.050

Secondary

• 2 habañero peppers (quartered)


• 2-4 cinnamon sticks (crushed)

Wassail!

-Safari Bob