Originally Posted by Maxkling
You wish to share your cider recipe. I havent had good luck with them, and my wife loves commercial style cider.
Mine is a 3 gallon batch.
Get 3 gallons of cheap cider/apple juice from your local grocery store. I use the Publix stuff that runs about $5 a gallon. It doesn't matter if it is from concentrate as long as the only additive is asorbic acid (Vitamin C).
For yeast I use Lalvin EC-1118
Sanitize a funnel and rehydrate the yeast. If you want to add a tablespoon of honey to the warm water in order to start the yeast, you can, but it isn't necessary.
Pour 1/4 of the first jug of juice into a 3 gallon carboy or small fermenting bucket. The icing buckets at Publix are 3.5 gallon buckets and have o-ring lids. They will give them to you if you ask in the bakery. You can get a rubber grommet for them at Home Depot. Drill the lid and you have a small primary fermenter.
Add 1/2 cup of white sugar and 1/2 cup of brown sugar to the jug you just poured out of. Give it a big shake to mix in the sugar and aerate and then pour it into the primary.
Do the same thing with the second bottle, but hold a little back when dumping as you will need a bit to get the sugar through the funnel and into the jug on #3.
Repeat for jug 3.
Give the whole thing a good stir and pitch your yeast.
Let it ferment for 2 weeks at 70-75 degrees.
Rack to secondary to clarify. Top up with Welch's white grape juice concentrate juice. I usually make the juice a day ahead of time so that I can boil it and let it cool on the racking day, but you don't have to if you are careful about sanitation.
Let it sit for another 1-2 weeks until it is completely clear.
Once it is clear, boil 3 oz of corn sugar and 5 oz of malto-dextrose in 2 qts of water. Add that to your bottling bucket. Rack the cider to the bucket, stir carefully to mix in the sugars and bottle.
Let the bottle sit at room temperature for 1-2 weeks to condition. I like to fill at least one flip-top bottle to check carbonation. Once it is carbed to your satisfaction, stick the bottles in the fridge to cold-crash them and then enjoy.
The last batch I did was very much like Woodchuck cider.