tue, sep 22, 20
Vanilla Bean Cider
cider, easy, fall
If you're not using the container your juice comes in, pour one gallon of apple juice juice into your gallon jug.
Pull up the sweetness calculator, and decide how sweet you'd like your juice.
As a reference point: most store-bought hard ciders are made "sweet."
Using the values from the sweetness calculator, pour out some juice (you can save it to backsweeten with later) and add your sugar.
Then, shake it all up!
Open your brewsy bag and pour the contents in, and shake well again.
Scrape the vanilla from the pod (or add extract) into your container, then stir it in.
Put on your airlock , then leave your container somewhere dark and warm (75-80°F is best) for 3 days.
After 3 days, move it 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 cider 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 cider 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 cider will keep on getting better. Cheers!