A little over a month ago, our friend brought us a sweet treat – 5 gallons of freshly pressed cider (thanks, Kelly!). This was a perfect chance to refine our scrumpy recipe.
This cider was sweeter than that used in our last batch, registering at 7% alcohol potential. We added two quarts of honey, bringing the total alcohol potential to 12%, added one packet of champagne yeast, and put the mixture into a glass carboy to ferment. After ~20 days (fermentation had almost stopped (i.e., cider stopped bubbling)), we added an additional cup of honey (to create fizz), bottled, and allowed the scrumpy to ferment 3 days before we chilled the bottles in our garage (to slow/stop fermentation).
This batch was perfectly fizzy and very tasty!