City Orchard Recipe

Sanitation

Thoroughly sanitize all fermentation equipment (carboy or fermentation vessel, airlock, siphon, funnel, stirring spoon). Clean, then sanitize to avoid contamination.

Mixing must

In a sanitized primary fermentation vessel (3–4 L capacity), combine 8 cups fresh-pressed apple cider and 2 cups fresh pineapple juice. Stir gently to homogenize.

Adjustments

Dissolve 0.5 cup brewers-sugar into a small amount of warm water and add to the must to raise fermentable sugars toward ~6% ABV target. Add 0.5 tsp yeast nutrient and 0.25 tsp acid blend; stir to incorporate. Optional: measure starting specific gravity (target ~1.048–1.052).

Pitching yeast

If using dry yeast, rehydrate 1 tsp champagne/cider yeast per package instructions, then add to the must. Seal the vessel with an airlock. Place in a stable location at 60–70°F (15–21°C).

Primary fermentation

Allow to ferment for 7–10 days or until vigorous bubbling subsides and SG approaches ~1.000–1.004. Check gravity after 7 days; if fermentation is still active, allow additional days until stable readings 48 hours apart.

Racking

Once primary fermentation slows and solids have settled, siphon (rack) the cider off the lees into a sanitized secondary carboy to clear. Attach an airlock and let condition for 7–21 days until clear and stable gravity.

Stabilizing (optional)

If you plan to backsweeten or halt fermentation to preserve sweetness, add potassium sorbate and a metered dose per package instructions after fermentation is complete and gravity is stable. Note: add sorbate only after yeast activity has ceased.

Prepare priming sugar

If natural carbonation is desired, dissolve 2 tbs priming sugar in 1/4 cup boiling filtered water; cool to room temperature.

Bottling

Sanitize bottles, caps (or swing-top bottles) and siphon. Gently siphon cider into the bottling bucket and stir in cooled priming sugar solution evenly but gently. Fill bottles leaving ~1 inch headspace and cap securely.

Conditioning

Store bottles at 65–75°F (18–24°C) for 10–14 days to develop carbonation. Test one bottle; if carbonation level is low, allow an additional 3–7 days. For still cider, skip priming and bottle as-is.

Cold crash and chill

After conditioning, chill bottles in a refrigerator or cold place for 24–48 hours to help clarity and settle any residual yeast before serving.

Pour chilled City Orchard into a clean glass. Garnish with a pineapple wedge or thin apple slice and an optional mint sprig. Serve cold. Estimated ABV should be about 6% if starting gravity and fermentables were adjusted as directed.