Cider 2

**Beer Label**


5 gallons Alber's Cider
8 oz malto-dextrose
8 oz lactose
1 cup table sugar
4 teaspoons pectic enzyme
1 package 'American Ale' yeast

1 can Apple Welch's Juicemakers (NON-frozen concentrate) added 1/2 teaspo on pectic enzyme to each gallon ~2-3 hrs. before pitching the yeast. Added the rest, just before yeast was pitched. 4 gallons were left out ~4hrs to warm. 1 gallon refridgerated. Ale yeast was ~6 mo's old... took package 3 days over a l amp to expand to 1/2 inch thickness, but when opened, packet DID smell of fermen tation. Sugars were stirred in with cider to some extent with broom handle -- s till need a big spoon ;-) Swiney's Cider At time of bottling, tasted simi lar to 1st cider... however, due to Ale rather than Champagne yeast, taste may m ellow over coming months.

Future things to try: 3 1/2 gallons cider with brown sugar and water (I found ot her recipes that followed this genre) Cover from light better.