I brewed, finally! Erin bought some raw cider from Fowler’s Family Orchard. Here’s the very simple recipe:
5 gallons raw apple cider
1 sachet Red Star Pasteur Champagne Yeast
Make a 1 qt starter culture. (Use a little yeast nutrient if you like.)
When the yeast is ready, heat cider to 170° F. Keep at this temperature for 40 to 60 minutes. Chill cider and decant into sanitized carboy. Add yeast and shake vigorously. Ferment at 70° F. Expect 7-10 days for primary fermentation and the same for secondary.