Simmer the spices in the water for 10 minutes. Dissolve honey. Simmer and strain crud until there isnt any more. Transfer to primary, along with cider (this should bring primary to a good pitching temperature). Pitch yeast and wait 1 to 2 weeks for the foam to die down. Transfer to secondary. Ferment in secondary 3-6 months. Bottle and age another 3 or more months. Primary Ferment: 1-1/2 week Secondary Ferment: 3-6 months Recipe By : Arun Welch File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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