Special London Cider NHC 2004

Bruce Franconi

Medium Still Special London Cider

 for 5 U.S. gal (19 L)

Ingredients

            5.0       gallons Roxbury Russet cider

            1.0       T. pectic enzyme

                        pomegranate juice, to taste

                        sugar, to taste

                        Premier Cuvee wine yeast

Specifics

            •          Original specific gravity: Unknown

            •          Final specific gravity: Unknown

            •          Boiling time: n/a

            •          Primary fermentation: 7 days at 70° F (21° C) in glass

            •          Secondary fermentation: 60 days at 55° F (13° C) in glass

Directions

“The must was treated with sulfides in the fresh juice. After 24 hours, gas out the sulfides and introduce a reliable wine yeast (Premier Cuvee) that was started the night before. Primary fermentation persisted for roughly a week then racked to secondary and allowed to sit until bottling time. The finished juice was racked stabilized with sorbate and sulfide then the pomegranate juice and sugar were added to taste. The batch was then bottled for consumption. It’s all in the apples, your palate and the luck of the draw at judging.”

Judges’ Comments

“Great fruit flavor —balance toward sweetness—some acidic balance (especially in finish). Some alcohol. Delicious and well made.”

“High acid, some astringency, but otherwise great apple and cranberry flavor. Very intense—a little acidic, but great flavor intensity and balance.”