White Velvet Pour the cider halfway in a glass. Then gently pour the beer on a reversed spoon over the cider in order to settle it delicately. Enjoy! 6 onces of McKeown Draft or Original Cider 6 onces of white beer McKeown Pink Cocktail A festive rosé cocktail for every occasion ! In a champagne flute, Pour : ½ ounce of Amaretto 3 onces of very cold McKeown Cranberry cider Decorate with fresh or frozen fruit Serve & enjoy! You’ll also enjoy checking out and trying the tasty ciders from Carolina Cider Company in South Carolina.
Perry or Pear Cider is made by fermenting pear juice in much the same way as cider is made from fermented apple juice. The consumption of perry was once very common in centuries past, particularly in France, Normandy and the parts of England that were found to be ideal for growing perry pears but where cider apples failed to thrive. A reasonable perry can be made from pears or pear juice intended for table use but perry pears are a better (and rarer) option if available, being higher in tannin and acid than eating pears. If using fresh pears allow them to mature and soften (but not rot) for some time after picking and allow the pomace to stand for a period after initial crushing to lose tannins. Treat fresh juice with campden tablets prior to pitching the yeast. Ingredients: 4 litres (One Gallon) Pear Juice One Soft Pear cored, peeled and diced (optional) 80g (3oz) Lactose OR 2g (1 teaspoon) wine sweeter (optional) Cider Yeast or Winemaking Yeast Method: Sterilise your fermenting equipment and anything that will come into contact with the perry or its ingredients. Rinse them thoroughly and allow them to drain. Wash, peel and dice the pear into 1/4 inch cubes removing the core. Most fruit shop or supermarket pears will be washed and possibly even waxed so wild yeasts will not be a problem providing you rinse it well under running water prior to peeling and dicing. Add the pear juice then the diced pear to the sterile fermenter. If you elect to sweeten your perry and have chosen to add lactose mix it with a small amount of water and add it to the fermenter as well. If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice. Pitch the yeast and seal the fermenter making sure you add the correct amount of boiled water to the airlock. The airlock should start to bubble within about two days indicating that fermentation is taking place. The cider will need to ferment for around 2-3 weeks or possibly longer in colder weather. Once fermentation is complete the airlock will bubble far more slowly, perhaps once a minute or so and at this point you should rack the perry, transferring it into another sterile fermenter or vessel using a siphon, taking great care not to disturb the sediment on the bottom of the original fermenter. If you have elected to use an artificial sweetener it should be added at the first racking. Continue to rack the perry at two week intervals (or longer) until you are satisfied with the level of suspended sediment. Generally the perry will become clear after two or three rankings. Bottle the perry in clean and sterile bottles. If a carbonated perry is desired, prime the bottles by adding one teaspoon of sugar per 750ml (1.5 pints) of perry before sealing the bottle. Store the perry in a dark place such as a cupboard at room temperature for at least six months before sampling. If you find your homemade perry is palatable at six months and elect to drink it, consider putting aside a bottle or two, perhaps one to sample at one year of aging and another to sample after longer than that. Perry ages slowly due to its chemical makeup and keeping a few bottles for a long time may well be a pleasant treat that will reward you for your patience. Notes: If you are using freshly made juice that is not pasteurized or sterilized you should treat it with one Campden tablet per gallon (4 liters) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states. Follow the instructions and get inspiration from great cideries – to check one from South Carolina, click here.
If you are seeking a stronger dry cider then this is probably the recipe for you. It will ferment out to about 7.5-9.0% alcohol depending on whether you use dextrose or sugar and if carbonated or not. At this strength the cider develops a detectable taste of alcohol and it may not appeal to all brewers palates as a result. Halving the amount of additional dextrose or sugar will remedy this while still providing a stronger cider. Ingredients: Four litres (1 Gallon) Apple Juice 180g (6 ounces) of dextrose or sugar Cider Yeast Method: Start by thoroughly cleaning and sterilizing your cider making equipment, specifically the fermenter and its components, any ancillary equipment such as funnels and anything else that comes into contact with the cider. Add the sugar or dextrose, whichever you are using, into the sterile fermenter and pour the apple juice over the top. Agitate or stir to mix the sugar and juice together but don’t be too concerned about mixing it thoroughly as fermentation will ensure a homogenous mixture. Pitch the yeast (Add it to the cider). Close the fermenter ensuring that the airlock has been filled to the appropriate level with boiling water. Fermentation should start to take place within a few hours but may take up to 48 hours. The airlock will start to bubble indicating that fermentation has commenced. It may take 14-21 days for fermentation of this cider to complete, this will be apparent when the airlock bubbles at a slower rate, perhaps once every minute or it may stop completely. Once fermentation has ceased wait perhaps two more weeks and rack the cider by siphoning it into a new fermenter without disturbing the sediment on the bottom. Repeat this process as many times as is necessary for you to be satisfied with the level of sediment in your cider. After racking 2 or 3 times the cider should be crystal clear. Bottle the cider. Sterilize your bottles, caps and siphon. Siphon the cider from the fermenter into the bottles. If a carbonated cider is required add 5 grams (1 teaspoon) of sugar per 750 millilitres (1.5 pints) of cider. Put the caps on the bottles and age the cider by storing it at room temperature in a dark place such as a cupboard. The cider may take several months for the flavour to develop, six months or so is not unusual. Periodically sample the cider to determine when it is ready for consumption. Notes: If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states. The results may not be as good as the ciders from Carolina Cider Company in North Carolina, but practice will make it gradually better.