Batch Size: 2 gallons FERMENTATION TEMP: 70F OG: 1.049 FG: 1.000 YEAST USED: Half of a package of Red Star Pasteur Champagne (about 2.5 grams). No yeast starter made.
2 gallons of fresh unpasteurized cider with no preservatives from a local orchard -added campden tablet 24 hours prior to pithing yeast
After Waiting 24 hours: 2 tsp Fermax Yeast Nutrient 1 tsp pectin enzyme added to juice
Racked into secondary after 2 weeks. And then added in the spices which consisted of:
Simmered/steeped on stove on low heat for 45 minutes: 2 cups of water 3 tsp ground pumpkin pie spice 1 ½ tsp ground allspice 1 tsp ground nutmeg 3 tsp ground cinnamon 2 tsp vanilla extract 2 tsp almond extract
I let the spices cool to room temp and added into the carboy. Shook carboy up really good to mix in the spices. Let sit for a little over a month in secondary before cold crashing for three days. I back-sweetened with the same cider I started with that I had frozen and bottled.
(Backsweetened with 1/2 tsp Pumpkin Syrup and 1/2 tsp Sugar per 2oz cider)