BeerSmith™ Recipes and Web Editor

Notes

Instructions: Primary Fermentation: Sanitize all equipment thoroughly. Pour the apple juice or cider into a sanitized fermenter. If using, dissolve the brown sugar in a small amount of warm water and add it to the cider. Add the sliced strawberries to the fermenter. Pitch the cider yeast into the mixture. Seal the fermenter with an airlock and place it in a cool, dark area. Allow the cider to ferment for 1-2 weeks or until fermentation activity subsides. Secondary Fermentation: If you want a more pronounced strawberry flavor, transfer the cider to a secondary fermenter after the initial fermentation has slowed down. Add an additional pound of sliced strawberries (and any optional flavorings) to the secondary fermenter. Allow the cider to ferment for an additional 1-2 weeks. Bottling/Kegging: Once fermentation is complete, taste the cider and adjust sweetness if needed. You can add sugar or a non-fermentable sweetener to achieve your desired sweetness level. Bottle the cider and add priming sugar if carbonation is desired. Allow the bottles to carbonate for 2-3 weeks. If kegging force carbonate cider until done.