Peach Cider

directions

Prepare Your Peaches

1. Defrost your peaches, then add them to a pot with 2 cups of water.

2. Heat your peaches until they're almost entirely dissolved.

3. Strain your peaches, leaving most of the mash out of your juice.
   
    Let them sit until they reach room temperature, then add the juice to your gallon jug.

Prepare Your Cider

1. Pour your apple juice into your container.

2. Pull up the drink designer, and decide how sweet you'd like your cider to be.
   
   You can use the following values:
   
   26g of sugar per serving
   8 fl oz per serving
   
   (We recommend making it at around the "sweet" level, because it will help bring out the peachy flavor.)

3. Using the values from the sweetness calculator, pour out some juice if necessary (you can save it to backsweeten with later) and add your sugar.
   
   Then, shake it all up!

4. Open your brewsy bag and pour the whole thing in, then shake it up again.

5. 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.

6. 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!

7. 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!

8. 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! Cheers!