Last week I started a new batch of Cyder. I figured I'd try the recipe from my 'Wild Wines' book.
-2 lbs 9 oz raw honey from Fuzzy, crystallized and had to be filtered thru a 200m filter to get crushed up left over wax out
-1 gallon whole foods organic apple juice, unfiltered pasteurized 100% juice
-used Star San (1 cap full to 1 gallon water) to sanitize mixing container, carboy, and mixing tools
-Warmed up the honey with most of apple juice in large pot.
-Added 1tsp acid blend and 1tsp pectic enzyme
-Warmed then filtered thru a 200m filter into carboy
-Topped off carboy with extra apple juice
-Capped and set carboy aside for 24 hrs
-Mixed up the yeast (Red Star Premier Cuvee), 1/4 tsp of DAP, and half cup of orange juice.
-Fell asleep waiting for it to start and pitched it in Sat morning. So it was bubbling for 6 hrs. Quite a nice head of bubbles.
Link to book: