Instructions: Pasteurize orange blossom honey in 1 gallon apple juice. DO NOT BOIL if possible. Add this to 2 gallons of Apple Juice and 1 2/3 gallons of Cherry Juice. Pitch yeast and ferment to completion. When this is done, pasteurize the frozen cherries in one gallon of apple juice. Add this to the previously racked cider.

WARNING: It is best to do this stage of the fermentation in a 6.5 gallon carboy... and may be attach a blow off hose, just to be safe. Rack again after renewed fermentation is complete. After a week in the tertiary, rack into keg.

A day or two before ready to drink, dissolve 4 oz of clover honey in 1/3 gallon cherry juice and add to keg. Force carbonate and chill.

This is the cut version of a dry cider that is always very popular at the Temecula Homebrew Festival... particularly with many of the ladies who do not appreciate the heavy and/or bitter beers. The best part of this is that you dont have to wait years for this cider to be drinkable. Because it is cut with apple juice and honey at the end, it must be kegged and drank almost immediately.

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