Sweet New England Cider
New England cider — traditional applejack base — bumps ABV into wine territory by adding brown sugar and raisins for nutrients and body. Colonial farmers often added molasses or maple sugar for the same purpose. The finished cider is darker, richer, and substantially stronger than fresh-juice farmhouse cider, with caramel and dried-fruit notes alongside the apple.
ABV9-11%
Ferment14d
Age75d
Total89d
Ingredients
| 1 gal | Fresh-pressed apple cider (no preservatives) |
| 0.5 lb | Brown sugar |
| 0.25 lb | Raisins |
| 5 g | Wine yeast (71B) |
| 0.25 tsp | Yeast nutrient |
| 0.5 tsp | Potassium sorbate (back-sweetening) |
Equipment
- 1-gallon glass carboy
- Airlock
- Hydrometer
Steps
- Day 0
Combine
Combine cider, brown sugar, raisins in primary.
- Day 0
Pitch yeast
Add nutrient and yeast. Aerate.
- Day 0-14
Primary
Ferment 7-14 days. ABV climbs into wine territory thanks to brown sugar.
- Day 14
Rack
Rack off lees and raisins.
- Day 14-56
Secondary + clear
Allow to clear 4-6 weeks.
- Day 60
Stabilize + back-sweeten
Add k-meta + sorbate. Back-sweeten with apple juice or sugar to taste.
- Day 75
Bottle
Bottle still. Improves over 3 months.