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SHELDON’S SWEET CIDER 1 can Brewmart Cider Concentrate 6 LBS. white sugar (sucrose) 1 LB dark brown sugar 2 TBS dark molasses 1 cup Pahrump honey Add all ingredients to 2 and a half gallons of water. Bring to a boil. Let it cool for a bit and add 2 and a half gallons of cold water to your fermenter. Then add the cider to make 5 gallons. Must cool overnight in a cool garage. Pitch 2 packs of Montrachet Wine Yeast (don’t substitute for this). O.G. 1084 @ 84 degrees F. F.G. 1030 @ 40 degrees F. Bottle and enjoy-it has a lot of alcohol but is so sweet that it is hidden. The Montrachet wine yeast leaves the residual sweetness. Bob’s Last 2 Cents: If you don’t have a cool garage try putting the fermenter into a large bucket and fill it with water to the level of liquid in the fermenter. Then add some 2 liter soda jugs which you filled with water and froze. This should produce an environment at around 60 degrees.
[Editor’s two cents: This month’s recipe comes to us courtesy of Jay Lefkowitz. This is an award winning brew that took second place in last June’s IEB homebrew comp. in Riverside, CA. I have enjoyed this beer on several occasions. It has the classic German heffeweisen banana/clove character.] HEFE BAVARIAN WHEAT 6 # Wheat DME 1/2 # Crystal 10 1/2 # Carapils 1 cup Wheat Flakes 2 1/2 oz. Tettnanger (4.2%) Yeast: 3056 Wyeast Steep grains from cold to 170 degrees (slowly) and then turn heat off for 40 min. Bring to a boil, add extract and 1 oz. of hops. After 45 min. add another 1 oz. of hops. After 50 min. add the Flaked Wheat (loose). After 60 min. turn off heat and add the last 1/2 oz. of hops. Swirl and let rest for 5 min. O.G. 1.050 F.G. 1.014 Key: Be sure to ferment at 65 degrees
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