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AWKBrewing13 01-23-2012 09:43 PM

Strongbow cider clone???
 
has anyone seen or know how to make a strongbow cider clone?

MikeFallopian 01-23-2012 09:59 PM

Quote:

Originally Posted by AWKBrewing13 (Post 3698878)
has anyone seen or know how to make a strongbow cider clone?

Why??!!

That stuff tastes awful! You'll need lots of chemicals to match the flavour of the original.

1234 01-23-2012 10:04 PM

I like it!

MikeFallopian 01-23-2012 10:21 PM

It's the macro cider here in the UK. It also tastes nothing like cider tastes!

Do you get many British ciders in the states? Weston's ciders seem to pretty widely distributed, and are pretty good. Other good examples off the top of my head are Ralph's and Gwynt y Ddraig.

Misplaced_Canuck 01-23-2012 10:49 PM

Quote:

Originally Posted by MikeFallopian (Post 3699015)
It's the macro cider here in the UK. It also tastes nothing like cider tastes!

Do you get many British ciders in the states? Weston's ciders seem to pretty widely distributed, and are pretty good. Other good examples off the top of my head are Ralph's and Gwynt y Ddraig.

Strongbow, Magners, Bulmers is about all of the UK ciders we get, at least the ones that are moderately easy to find.

MC

AWKBrewing13 01-24-2012 01:51 AM

these are the ciders I can think of I have found

Strong Bow, Magners, Bulmers, Crispin, Woodchuck, Fox Barrel, Hornsby's thats all i can think of.

AWKBrewing13 05-13-2012 04:08 PM

So I wanted to bring this up again. BECAUSE I LIKE STRONGBOW. Some people like budlight and craft beer. Some like strongbow.

This is what I was thinking but wasnt sure on the amounts.

5 gallons Motts
Acid blend OR Malic Acid
White Labs English Cider yeast OR Nottingham Ale yeast
Ferment at a VERY low temperature
Lastly Kill yeast and add no more than a can of frozen juice concentrate

This is the best way I figure to duplicate strongbow. it is made with apple juice and is very clear. So use motts. PLus its cheap. The white labs yeast says it brings back the apple flavor. The strongbow label says malic acid right on the label, i figure this is how it gets some of the tartness. Fermenting at a low temp with decrease the chance of imparting any yeast flavor. Lastly adding a the juice concentrate after killing the yeast because strong is still appley and not entirely dry.

Thoughts???? Suggestions???? I really think im on to something but need more input

CoolBrewing 05-13-2012 04:18 PM

Interested to see how this turns out. The wife is a big Strongbow fan!

schmagy 05-14-2012 12:57 PM

I am not much of a cider maker so take this with the grain of salt it deserves, but the one time I made cider, it ended up pretty tart from the vitamin c added to the original apple juice as a preservative. Use a yeast nutrient to avoid a healthy case of rhinoceros farts during fermentation.

badlee 05-15-2012 03:15 AM

It's easy as pie to make a Dry Blackthorne clone.

Just apple juice and champ yeast.
Add 4 gr of cane sugar per 500ml.
Ferment for 7-10 days, bottle and you can chill it after another 5 days or so!
It's great,easy,quick and refreshing, especially in the heat over here in Thailand.


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