Cinnamon Cyser


1 gallon

 

2 1/2 lbs, clover honey

64 oz. apple juice(no additives except ascorbic acid)

1 quart hot water 

1/2 tsp. yeast nutrient

1 tsp. bread yeast (make a starter: 1/2 cup lukewarm water, 1 tsp. honey, 1 tsp. bread yeast. Sprinkle yeast on top of mixture and allow to stand for about 15 minutes)

Water to equal 1 gallon

1 cinnamon stick

 

Start yeast starter:set aside.

In a one gallon pitcher or one gallon primary fermenter, combine honey, and 1 quart of hot water;mix well. Pour into a one gallon jug and add apple juice, yeast nutrient and water to bring level of liquid up to shoulders of jug.Place cap on jug and shake vigorously.

Add cinnamon stick and yeast nutrient.Fit airlock.

Allow to ferment for 2 weeks.

Cold stabilize in fridge for 2-3 days. Rack onto 1 campden tablet and 1 1/2 tsp. sorbate. Allow to clear and then bottle, as usual. Enjoy!