Hardapplecider Recipes

Steps:

• In a large pot over medium heat, add the apple cider. Stir in the brown sugar, allspice and nutmeg until the sugar is dissolved and bring to a low boil.
• Stick the pointy ends of the cloves into the orange so that just the buds of the cloves are visible. The entire orange should be covered with the cloves.
• Add the orange to the cider and reduce the heat to simmer. Cover and continue cooking for 20 minutes.
• Serve in warm mugs with a cinnamon stick garnish. For adults, add bourbon to the cider.

Steps:

• Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.

Steps:

• crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter.
• Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days.
• Rack (siphon) into secondary fermenter and attach air lock.
• Rack again in 3 weeks.
• When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
• (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months.
• This will give you a crisp, carbonated hard cider.
• * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.

Steps:

• Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
• Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

Steps:

• Other items you'll need: Stock pot, stirring spoon, 1 gallon glass jug, rubber stopper with hole for airlock (available from your local home-brew shop), Airlock (also available from your local home-brew shop), enough bottles to hold one gallon of your cider (screw top bottles that have already held carbonated beverages are ideal.).
• Pour about half of the cider into the stock pot and heat to 80°.
• Stir in honey and continue to stir until honey is completely dissolved.
• Remove from heat.
• Cool the cider to 75°.
• Funnel warm cider into 1 gallon glass jug.
• Add enough of remaining cider to fill jug (with 3 or 4 inches of space left at the top.).
• Add yeast.
• Place stopper and airlock on jug.
• Let the jug rest in a cool dark place for approximately a week.
• Fill screw top bottles with cider, then let sit for 2 or 3 more days in that same cool dark spot.
• Refrigerate and drink!