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    You are in: Home / Recipes / Hard Apple Cider Recipe
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    Hard Apple Cider

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on June 30, 2009

    • on February 08, 2006

      You should add the pectic enzyme in any event. Apple juice from any source, store-bought or fresh-squeezed, will be very high in pectin. The pectic enzyme breaks down the pectin naturally and prevents it from clouding the cider.

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    • on January 23, 2006

      Great classic recipe. To answer a simple question here, pasteurized juice is fine, you just can not have "sorbates" in the ingredients, it's what cheap companies put in juices to prevent further fermentation, which makes making further fermentation nearly impossible. It probably also causes cancer, but who knows....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 22, 2003

      we are using fresh pressed apple cider made from at least 5 different types of apples all pressed with the skins on for their processing..do we still need to add the tannin and pectin?

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    • on May 28, 2002

      I just has a question about the apple juice. It says that the juice cannot have preservatives, but is it ok if the apple juice has been pasteurized? Please let me know Thanks Shawn

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    Nutritional Facts for Hard Apple Cider

    Serving Size: 1 (302 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 306.2
     
    Calories from Fat 4
    58%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.1 mg
    0%
    Total Carbohydrate 76.7 g
    25%
    Dietary Fiber 0.6 g
    2%
    Sugars 72.8 g
    291%
    Protein 0.5 g
    1%

    The following items or measurements are not included:

    pectic enzyme powder

    acid blend

    grape tannin

    yeast energizer

    campden tablets

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