Step #10
Bottle it up.
For the roughly 6 gallons of cider we made here, you're going to need roughly 3 cases of 12oz bottles (72 bottles) or roughly 2 cases of 16oz bottles. I keep a few growlers around in case I run out of bottles.

***DO NOT DO NOT DO NOT USE WINE BOTTLES! This stuff is going to be under pressure and wine bottles are not made for that kind of pressure. Champagne bottles are fine, but wine bottles are NOT.***

WASH YOUR BOTTLES.
The easiest way is to toss them all into the dishwasher. If you have some bottles that have some stubborn debris in them, add a tablespoon or two of bleach, top them off with warm water, and let them sit for an hour or two. Bleach will take off the most stubborn grime 99% of the time.

Step #10-1/2
Take your last can of frozen concentrate and heat it up in a saucepan with a couple cups of water. The added water will make it less syrupy and easier to mix in with your cider. Once it's cooled down, dump it in your cider and give it a few stirs with a large ladle or spoon.

Step #11
Pour or siphon your cider into your bottles and cap them off.

Step #12
Let it age.
Sit them on a shelf and leave them alone for at least 7 days.
The longer you let it age, the better it will get, most traditional ciders won't get touched for a minimum of 3-6 months. But let's be real, traditional ciders don't use Kroger apple juice either, so we're going to make our own damn rules here.
Give one a try after a week, if it tastes a little flat or a little too sugary, then give it another week.

**Side note**
Keep that tan sludge! Those are your yeasts! They're tired and a bit drunk, but they are very much still alive. Once you've bottled up your cider, add a little bit of water to whatever cider is still left at the bottom of your fermenter. Swish it around until you've dislodged most of that sludge, dump it into some jars, put a lid on them and toss them in the fridge. Next time you make a batch of cider, don't bother with using a fresh packet of yeast. Instead just let that jar warm up a bit, shake it around, add a pinch of sugar, and dump it into your new batch. Hey it's not alot, but $3 is $3 right?

Enjoy your booze.

@TheMighty - OH Ah thanks!

Gonna try and pin this for selfish reasons

Lol

If anyone has any questions, always feel free to dm me

@TheMighty - OH fantastic write up!

Thanks!

Nice! I'm definitely interested in trying that.

GREAT write up on the cider!

This looks yummy.

I should do the same the next time I make another batch of mead.

For you drinkers out there, I present “The Jackrabbit” (patent pending). In a 12-ounce glass, in the following order:
- 2 handfuls of ice
- 2 shots of Jack Daniels
- 1 dash of Vanilla Extract
- 1 dash of Lime Juice
- Fill to top with Barge’s Root Beer
- Optional: stab with a straw

OMG, I have to try that

Whoooo ~ Sounds great!

That sounds damn good sir

Straws r gay

Cornish Hens stuffed with green peppers, onions, celery and rosemary. Picture taken with a potato.

Look good! @Grenadier

@Deleted Userand that drink sounds interesting, a must try😉

Looks good, how was it? @Grenadier

It came out good. Two was way too much meat for one person though.

I think I'm going to smoke my first brisket tomorrow. I love to BBQ and do a really good smoked pork spare ribs and butt, this gonna be interesting

Hey all! I.E. Lit channel is putting together a cookbook. If you want to submit a recipe, DM me.

Funny thing is, when I cook it's rarely the same every time. Every "recipe" I do, always includes a little (maybe more) beer in me while I do it, so I add stuff for flavor that always makes it a little different

@Phillip Wiglesworth - FL So make something up. You sound super creative! :)

ya I could give you my ribeye steak recipe (I kinda use the same marinade for any steak I do, too). Rarely change it, other than the brand of red wine I put in it. Always perfect.

Awesome! Thank you so much!

I do scratch biscuits (so easy to do, you'll never wanna buy them in the can again), tortillas, alfredo sauce, lasagna, lots of different things

Perfect! This'll be a fantastic addition!

This recipe is proof that slow-cookers are magic

Use the inner bowl

You can leave the apple pieces fairly large because they will melt in your mouth

I topped it with more maple syrup, but I bet a little powdered sugar would be great too.

@Phillip Wiglesworth - FL YES Brisket Nationalism!

Hey so I've been trying to start hard boiling eggs to bring to work and I think I'm doing something wrong. They come out fully cooked and they taste fine but they are really hard to peel. My mom used to make eggs where the shell would basically fall off on its own. Does anyone know how to fix this issue?