This recipe for Grandpa's Famous Hard Cider, by Leisa Rackham, is from The LaRue Wood Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Consume 1/4 of the gallon of cider. Leave remaining 3/4 of the cider on kitchen counter. DO NOT REFRIGERATE. Keep kitchen 65º to 70º. Check on cider after two days, at which time the jug should look inflated. Unscrew cap to let out excess air. Recap cider. Cider fumes should carry a rather unpleasant smell at this point. Continue letting air out of cider jug as needed. After one week, cider should develop a layer of solid discolored residue on the bottom. Shake cider several times to dissolve residue. Continue the process of shaking, and letting air out of jug for several weeks. Use your best judgment using either smell, or cautious taste of cider to determine whether fermentation process is complete. Once process is complete enjoy beverage at own risk. Serve chilled, or warmed.
Use caution. Not meant for persons under 21 years of age.ºº
Preparation
Time:
Several weeks
Personal
Notes:
As no one has actually consumed this recipe, it is recommended that if you possess the nerve to consume this recipe, by reading this you are fully warned that no one but yourself is to be held responsible for medical conditions caused by consumption of this cider.
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