Simple apple cider fermented and backsweetened with Guava Nectar.
Guava Apple Cider
Simple apple cider fermented and later backsweetened with Guava Nectar. The guava flavor comes through nicely and adds a nice sweetness that compliments the tartness of the cider. Brewed it as an experiment and already planning on making more!
Servings: 5 Gallons
- 4 Gallons Pasteurized Apple Cider Make sure there are no stabilizers in it!
- 4 Containers Goya Guava Nectar 2 in fermentation and 2 for backsweetening
- 2 12oz Containers Apple Juice Concentrate (Frozen) For Backsweetening
- 1 Packet Nottingham Ale Yeast
- Add the 4 gallons of pasteurized apple cider or juice and 2 containers of the guava nectar to a sanitized carboy.
- Pitch the yeast according to the instructions on the packet.
- Ferment for approximately 21 days. Fermentation will be rapid for a few days and then slow for a couple of weeks. Ferment completely dry.
- Rack from carboy into cleaned/sanitized keg.
- Add 1/4 tsp to 1/2 tsp of Potassium Metabisilfite to the keg. Purge air from the keg and cold crash. Wait 24 hours.
- After 24 hours, add 2.5 tsp of Potassium Sorbate. You need to wait the 24 hours so that you have some sulfite in the cider before you add the sorbates or you will end up with some off flavors. Cold crash and wait 3 days.
- After 3 days, backsweeten with 1-2 containers of thawed frozen apple juice concentrate (to taste) and 2 containers of the Goya Guava Nectar.
- Seal and purge the airspace in the keg, then put it under pressure to begin carbonation.
- It's drinkable pretty immediately, but if you can wait 3-4 weeks it will improve substantially in flavor. Enjoy!