Pineapple Hard Cider Recipe
How to Make Pineapple Hard Cider with an Apple Base
Yield: 1 Gallon
Materials
- 82 oz Apple Cider
- 46 oz Pineapple Juice
- 1 pack Nottingham Ale Yeast
- 1 tsp Yeast Nutrient
Instructions
- Clean and sanitize all cider making equipment before starting.
- Pour the Apple and Pineapple juices into the fermenting vessel.
- Take a hydrometer reading to measure the gravity.
- Add the yeast nutrient if desired.
- Add the yeast to the fermenter.
- Install the airlock on the fermented and fill with sanitizer.
- Allow the cider to ferment in a cool and dark place for about two weeks.
- Cold crash, rack and bottle.
Notes
Once the fermenter is full and the yeast is pitched, place the cider in a cool and dark area to ferment for about two weeks. A blow-off tube may be needed as initial fermentation can produce a lot of krausen.
Once fermentation has finished, cold crash the batch, then rack the finished cider into a clean and sanitized fermenter or bottling bucket.
At this time you can make your final adjustments such as flavoring or priming sugar.
Follow standard bottling or kegging procedures to package the cider.