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1 large pot
1 brewsy bag
approximately 1/4 cup brown sugar
1 tsp allspice
a pinch of nutmeg (preferably grated)
1 orange (can also use 1 cups orange juice)
2 tsp whole cloves (optional unless using orange)
2 cinnamon sticks
sugar cane (varies based upon amount of juice)
add apple juice/cider to pot with brown sugar, nutmeg, and allspice. stir occasionally until everything dissolves.
stick the cloves into the orange and put the orange with cloves into the pot. if you are just using orange juice, pour the juice into the pot and stir well.
cover the pot for 20 minutes, and then take it off the burner and let it cool (must be room temperature for brewsy bag to work).
open the sweetness calculator to determine how much sugar cane sugar you should add and how much juice you should pour out - using the values from the sweetness calculator, pour out your juice, add sugar, seal the juice again, and shake to dissolved (it's okay if it all doesn't dissolve)
open your brewsy bag and pour the contents in. seal your juice again and shake well.
replace your juice cap with your airlock (see video here), add water to 'fill line', and leave in a dark and warm place (75-77 degree F) for three days. cover with towel if necessary for darkness and/or keeping warm. save the juice cap!
after 3 days, move to fridge for 48 hours. optional: remove the airlock and replace with the original cap, but *not* tightened onto the juice container. instead, leave it loosely on top.
after 48 hours in the fridge, your yeast will have fallen to the bottom of your container. optionally, you can now carefully pour your cider off of the sediment into a secondary container for bottling. you may find that sediment will build up again, and your cider might need to be poured off ('racked') once more. note: this sediment is completely safe to drink if accidentally consumed.
enjoy! your cider will continue to improve with age.