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**Pappers_** · 08-30-2010, 12:20 AM

Here's a picture of our 25th Anniversary Cider

In the world of cider, this is a simple straightforward drink - apple juice, Edinburgh yeast, and pectic enzyme. Light, semi-dry, and sparkling. I'm taking a case of it to a potluck on Tuesday night. Cheers!

shanecb · 08-30-2010, 04:53 AM

Looks tasty!

**oldmate** · 08-30-2010, 09:55 AM

Was this for your actual 25th anniversary? Congrats if it was

How long did you age it for, looks delicious!

**Pappers_** · 08-30-2010, 11:55 AM

August 10th was our 25th anniversary - unbelieveable! Then, a week later, we moved our oldest off to college - combined, it was a week of milestones.

**Pappers_** · 08-30-2010, 11:57 AM

This sort of cider is very quick to drink, about 2 or 2.5 weeks in the carboy, another 1 to 2 weeks bottle conditioning/carbonating and its ready to drink.

shanecb · 08-30-2010, 01:22 PM

What did you carbonate it to? Looks pretty carbonated.

rtvarnell · 08-30-2010, 02:13 PM

That looks great. Hope my batch turns out with even half the carbonation yours does. Ok with priming surgar can I use corn Sugar? And how much Did you add for your priming Sugar? 5oz is what the recipe calls for. I am making JohnnyJumpUp one.

**Pappers_** · 08-30-2010, 02:48 PM

The photo was taken shortly after pouring - the head in sparkling cider dissipates quickly. It definitely tastes carbonated, sparkling. I let it carbonate to the level I want, by taste and sight, and then stop the process by pasteurizing.

I use 3/4 cup (around 4 ounces) of corn or priming sugar, or 2/3 cup of white or cane sugar, depending on what I have around, for a five gallon batch.

Edcculus · 08-30-2010, 05:06 PM

Looks great!

I know you have extensively outline your pasteurization method (great job BTW). What is your typical process? Store juice like Tree Top, or an unfiltered fresh juice? Yeast? Ferm time/temps etc Maybe you've said, but I guess I missed it.

**Pappers_** · 08-30-2010, 10:18 PM

Hi Ed. The cider pictured is a simple cider, what Ed Watson in his book calls a "draft-style" cider. He doesn't exactly look down his nose at it, but does make the accurate point that its not a complex or deeply layered cider.

For batch pictured, I used a store bought cider (it was on sale for $3 a gallon, woot!), no preservatives, but i'm sure it was filtered. After sanitizing the equipment, pour it into the carboy, add approximately 1 tsp of pectic enzyme, I decanted a yeast starter (some Edinburgh that I have harvested/washed/stored in the fridge) and added it to the carboy. Ferments at 68 degrees, give or take a degree. I watch the fermentation and at around 2 weeks, when it starts to die down, I take a reading and tasting. I aim for around 1.010, semi-dry, with enough sweetness to let significant apple flavor through.

Bottle (with priming sugar, so the cider doesn't get any drier) and then monitor the carbonation level until its where I want it and pasteurize it to stop the yeast. As you know, cold-crashing at that point would work also.

The end result is a light, refreshing, crisp sparkling cider. Not complex, but very pleasant.