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Old 01-30-2014, 04:43 PM   #11
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Originally Posted by mredge73 View Post
My favorite cider recipe is very simple, add 1 can of concentrate for every gallon of juice. Verify that there are no preservatives in either.
Add a little yeast nutrient, oxygenate it very well, and let it rip (add yeast).

I like to back sweeten and force carbonate it afterwards; but if you like traditional still cider then you can enjoy it right after fermentation.
Do you use Potassium Metabisulfite and/or potassium sorbate before you backsweeten and carb?
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Old 01-30-2014, 05:35 PM   #12
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Cold crash, rack off of yeast, add recommended dose of potassium sorbate, add 1 can of concentrate per gallon to back sweeten (at this point it doesn't matter if it contains preservatives or not), force carbonate, enjoy.

So if I am making 5 gallons of sweet sparkling cider (like Angry Orchard or Woodchuck), I buy 5 gallons of decent apple cider juice and 10 cans of cheap apple juice concentrate (no preservatives).
If I remember right, 1 can of concentrate is roughly equivalent to 1/2 cup of sugar. But just adding sugar seems to thin it out.

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Old 01-30-2014, 06:16 PM   #13
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I got a keg of cider half way done that was pretty simple yet so delicious if you like a little sweeter cider.

for a 4 gallon batch, I added some honey and brown sugar and yeast for primary. gravity got down to 1.004 after 2 months. Then I backsweetened with brown sugar, frozen apple juice concentrate, and spices. The spices were cinnamon (liquid extract), vanilla (liquid extract), cloves, and allspice.

Message me if you want more details, but all you need to do is add a little extra sugar to boost the sugar concentration and then add yeast to get it going, worry about spices and backsweetening in a few months

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