mon, sep 28, 20
cider, easy, fall
Cran-Apple cider is one of our absolute favorites. And while using real cranberries is very tasty, feel free to make it simple and just use cran-apple juice from the store.
Or, you can try both and compare 'em!
1 Gallon Jug
1 Brewsy Bag
Approx. 1 Gallon of Apple Juice (We recommend Martinelli's)
3 Cups Frozen Cranberries
Prepare Your Cranberries
Defrost your cranberries, then add them to a pot with 3 cups of water.
Pull up the drink designer, and decide how sweet you'd like your cider to be.
You can use the following values:
22g of sugar per serving
8 fl oz per serving
Then, add the appropriate amount of sugar in with your berries.
Heat your cranberries and the sugar up until they're almost entirely dissolved.
Strain your cranberries. Feel free to add some of the mash to your juice.
Let the juice sit until it reaches room temperature, then add the juice to your gallon jug.
Prepare Your Cider
Pour your apple juice into your container.
Make sure you leave enough headspace at the top, so that your wine can breathe. (If you've filled it to the brim of your gallon jug, pour out 1.5 cups juice).
Open your brewsy bag and pour the whole thing in, then shake it all up.
Put on the airlock, then leave your container somewhere dark and warm for 3 days.
Aim to keep it at 75°F to 80°F.
After 3 days, move your cider to the fridge for 48 hours.
You can remove the airlock and set the original cap on top of your drink. Be sure not to tighten the cap!
After 48+ hours in the fridge, your yeast will have fallen to the bottom of your container.
Now, carefully "rack" your wine by pouring it off of the sediment into a different container.
You can discard the sediment at the bottom — you won't want it in your final product.
Then, pour a glass and give it a try!
Store the rest of your wine in the fridge, with the bottle cap still on loosely.
If you see sediment start to build up again after several days, you can rack it again.
As it ages, the taste of your wine will continue to get better!