I had just placed an online order for 6 gallons of cider from Jaswell’s Farm in Smithfield, RI when my phone began to ring. I answered half expecting it to be one of those Microsoft Support scammers that I love messing with, but it was an employee of the farmstead calling as a courtesy to let me know that the cider they currently have in stock contains potassium sorbate. He advised me that the only place I could probably find cider without K-Sorb would be Whole Foods (who they actually supply under a different brand label). I thanked him profusely as I felt this was above and beyond, cancelled my order, and drove over to Whole Foods to grab some cider.
I grabbed eleven half-gallon containers (ten for brewing, one for drinking) and a bag of turbinado sugar and made my way to the checkout counter. After ringing everything in the cashier looks at me and says “So my only question is what kind of yeast are you using?”
It’s important to note that in neither interaction did I volunteer what I was doing with all this cider. I guess it just goes to show that everybody knows exactly what you’re doing when you’re buying 6 gallons of fermentable juice.
Anyway, here’s the recipe.
New Jack Cider
3 Gallons Jaswell’s Farm Cider
1.5lbs Turbinado Sugar
1.5 tbsp Yeast Nutrient (check your own yeast nutrient for appropriate dosage)
1 package Mangrove Jack Cider Yeast
Post fermentation:
1.5-2 Gallons Jaswell’s Farm Cider
3-4 Cinnamon Sticks
1 tsp nutmeg
Potassium Sorbate (follow directions on the label)
Let the cider finish completely, should be about 10% abv. Put a half gallon of fresh cider in a pot with the cinnamon sticks and nutmeg and heat (doesn’t need to boil, just enough for the flavors to blend a bit). Put it in a keg and add the fermented cider and potassium sorbate. Add additional cider until the keg is full, throw in a kegerator, and force carbonate.
Cheers!