Let sit and steep for 15 minutes. Take the entire wort and pour into a plastic fermenter that has water and water crystals in it. Push apples to one side, pitch yeast and stir. We let it ferment for 3 weeks. Sparged into a handy plastic bucket, added .75c corn sugar, strred, and bottled.
Hops yield an interesting secondary taste.
We let carbonate for a little under a month. The carbonation yeasties over-carbonated at this point. The beer was kept at 60oF for the whole time. S.G. 1.050 Finished. 1 pkg Munton and Fison Ale yeast Be careful with this recipe.