Harrowsmith – September 2019

Harrowsmith Fall 2019 | 99

FOOD & RECIPES: FERMENTATION

Equipment

• 12 litresoffreshorquick-
  pasteurizedfarmcider
  (UV-treatedjuicewillnotwork)


• 2 carboys, 11 litreseach


• Iodine-basedsanitizer,such
  asIoStarSanitizer(follow
  preparationandsafety
  instructions)


• EC-1118(PrisedeMousse)
  strainofyeast(buythisfresh
  everytime)
  
  
  • Vinometer(tomeasurealcohol
    contentduringfermentation)
  
  
  • Other equipment: yeast-
    activating equipment (i.e., a
    small bowl with small plate
    as a cover, plus measuring
    spoon and measuring cup);
    metal funnel; thermometer;
    airlock with stopper that fits
    the carboys; bale-cap, or
    swing-cap, bottles; PVC siphon
    tubing and safety equipment
    (gloves and goggles)
  
  
  
  

BEN AND CRAIG’S

SPARKLING ONTARIO CIDER

This recipe yields a crisp, semi-dry sparkling 6 to 7.5 percent
alcoholic cider and requires the same strain of yeast used to
make champagne. In total, it takes around three to four hours’
work, spread over one week, and produces 11 litres of cider.
The equipment can be found at any winemaking store.

The minimum tools required to get you started are a measuring cup, tongs,
funnel, one-way valve, 3-litre jug, syphon tube, thermometer, vinometer,
Io Star Sanitizer, yeast, turkey baster and measuring spoons.