JötunnBlót Hibiscus Cider

🥘 Ingredients

• apple juice
  20 l
• dried hibiscus flowers
  400 g
• glycerol
  1 tbsp
• pectolase
  5 tsp
• sweetner
• water
  1 l
• white sugar
• yeast
  2 tsp
• yeast nutrient
  2 tsp

🍳 Cookware

• fermenter
• hydrometer

1. 1

   The best apple juice for making cider at home is cold-pressed cloudy apple juice with no additives. If you can't find that specifically any apple juice without preservatives will work.
2. 2

   Put apple juice into a sterilised fermenter . Take a hydrometer reading of the juice, you're looking for a reading of at least 1.045, if under add white sugar to compensate.

   apple juice: 20 l, white sugar
3. 3

   Take a Ph reading of the juice, you're looking for a Ph of between 3.6-4.2. Use Malic Acid to adjust to below 4.2
4. 4

   Add yeast , yeast nutrient , glycerol and pectolase and leave to ferment. Add a peice of clean copper to the fermenter to prevent sulpher compounds.

   yeast: 2 tsp, yeast nutrient: 2 tsp, glycerol: 1 tbsp, pectolase: 5 tsp
5. 5

   Once fermentation has finished and sediment has fallen out, make a hibiscus tea by boiling water before adding dried hibiscus flowers and enough white sugar to carbonate the keg. Let the tea steep for ⏱️ 20 minutes before straining out the hibiscus.

   water: 1 l, dried hibiscus flowers: 400 g
6. 6

   Syphon the cider off the sediment into a keg, add the hibiscus tea and add sweetner to taste.

   sweetner