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Mulled Cider

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Collection of cider and perry recipes mostly contributed by participants on the long-lost UK-homebrew mailing list. If you have any of your own recipes - please send them to us. All authors retain copyright to their own recipes. The recipe collection may be freely distributed for no charge, or for a charge covering the costs of printing alone, so long as the copyright notice is included in full.

The measures used in the recipes are UK (Imperial) unless otherwise stated. If no volume is stated, assume that the recipes are for 1 gallon, scale up as appropriate. A brief guide to how many apples or pears you need is that 20 pounds weight of fruit should yeild about 1 gallon of juice. In some of the recipes, the variety of apple or pear is not known. For many of us this is going to be the usual situation, so the recipes are included as a guide as to how people got on under these conditions. The yeasts are suggested - you can use ale or wild yeasts as preferred. If wild yeasts are used, omit the first step calling for Campden tablets.

where to buy cider in the UK
5 years ago
0

You will need:

  • Whole cloves
  • Whole allspice
  • Cinnamon bark
  • Coarsely grated nutmeg
  • An apple
  • 1 litre Cider

Mix the spices in roughly equal amounts and weigh out 8g of the mixture. Place into a small muslin bag and close off with string. Now take the apple, wash it well but do not peel. Cut into medium-thick slices. Place the apple, spice sack and cider into a pan and gently heat. Do not bring to the boil otherwise the alcohol will boil off. Maintain the heat so that you can just bear to put your finger into the cider. Keep at this temperature for 15 minutes. Remove the muslin sack and serve the mulled cider.

In some variants of the recipe the apple remains whole and is studded with cloves pressed into the skin of the apple. The amounts of the various spices can be varied according to taste.

Gillian Grafton

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