NCPR is made possible by
4.5 gallons of sap for ten minutes to kill any bacteria.
a separate pot, mix another half gallon of sap with 5 cinnamon
sticks, a heaping tablespoon of whole cloves and 1 Lb. of molasses.
Boil for ten minutes.
the sap/spice mixture into 5-gallon glass carboy. Add 14 cans
of apple juice concentrate and top off with 4.5 gallons of boiled
and put outside to let liquid temperature cool to 72 degrees.
(Wrapping the carboy with cold, wet towels will bring down temperature
72 degrees is reached, add two packets of dry champagne yeast
and airlock the cider so CO2 can escape, but air can not enter
the container. (An airlock is simply a tube coming out of the
sealed top of the container that runs into a glass of water)
a day or two the yeast will begin to convert the sugars into alcohol
and CO2 will be released from the container at a rapid rate (several
"burps" per second into the glass of water). The "burps"
will become less frequent after a few days. Once the burps have
slowed to every 90 seconds (4-5 weeks later) the cider is ready
to be bottled.
the cider to another container with a spigot, mix one cup of corn
sugar to the cider and bottle. (the extra sugar adds carbonation.)
cider is ready to drink after two weeks in the bottle.
cider should be chilled before drinking and drunk in small quantities
like wine. It will have a very woody, maple-like character, but
will be very dry, since nearly all of the sugars are fermentable
and have been converted to alcohol. Alcohol content is 12%-14%.