4 gallons (fermented) 6 gallons final
5g Go-Ferm
100 ml water
4g Uvaferm 43 yeast
9.5g Fermaid-O
1.065 SG / 15.9Brix
1.000 Estimated FG
Up to 1.017 SG after back sweetening
Honey Options:
7 lbs of Clover Blossom
*caramelized just past caramel notes being present
Add honey into enough water needed to reach the starting gravity listed above.
Follow the Yeast Handling and Nutrient Addition process on MMR.
This will ferment dry at 9% abv, however after back sweetening with the apple cider as mentioned below, abv would dilute down to approximately 6%.
After fermentation is complete, rack into secondary vessel with sulfite & sorbate to stabilize, mix well and then add the following:
- 2 gallons of fresh apple cider
- 1 lb of honey
Filter or clarify if desired.
Carbonate and serve.