For 5 gallons
Extract the juice from the apples. Reserve 4 fl oz for starter to which you add champagne yeast and 1 tsp sugar. Place in a warm place for 48 hours. Add 1 campden tablet per gallon of juice and leave covered for 48 hours. Check pH and OG (which should be 1050). Ferment until the gravity reaches 1005 and add campden tablets. Leave 2 weeks. Bottle and mature.
Back to the cider and perry recipes page.