A festive cider with dried fruit, cherries, spices and brandy; a Christmas pudding in a glass!
Christmas is now over, but we’re still feeling festive here at Homebrewing Australia. The keezer was almost full and with one keg free I decided, with the leftover ingredients from making Christmas pudding to make a festive cider. This thing is boozy, fruity and spiced. Perfect to have cold to quench your thirst or maybe even warmed up as a mulled cider. Either way at a hearty 6% – 7.2% abv, it will at very least help you get through an awkward Christmas lunch with your relatives.
Batch volume: 14 L
ABV: ~6% – 7%
|6 L||UHT Apple Juice|
|4 L||Fresh Cloudy Apple Juice|
|2 L||UHT Apple and Blackcurrant Juice|
|600 g||Glacéd cherries|
|150 g||Dried mixed fruit (Sultanas, raisins, currants and mixed peel)|
|3 tbsp||Mixed spice powder|
|1 Packet||Safale – S-04|
Place the dried mixed fruit and brandy in a jar and give it a shake. Soak it for at least an hour, but preferably overnight. Combine the juices, water and then decant and add the brandy from the dried fruit. Place the glacéd cherries and dried mixed fruit in a mesh bag (or not) and add it to the fermentor. Add the mixed spices. Rehydrate the yeast, aerate the must and then pitch in the yeast. Ferment at 17ºC raising to 20ºC after a few days. If you are kegging, stop the fermentation and package at 1.015 for a medium-sweet finish.
Carbonation and Storage
Carbonate to between 2.6 and 3 volumes and if bottling store for at least 30 days prior to drinking.