Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Can Hard Cider Be Made With Fresh Apples?

Reply
 
LinkBack Thread Tools
Old 08-14-2008, 11:00 PM   #1
ms8miranda
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 50
Liked 1 Times on 1 Posts

Default Can Hard Cider Be Made With Fresh Apples?

I'm completely new to wine-making, etc, but I was given a bunch of apples - good eating apples. Was thinking of making hard cider with them. All the recipes I can find call for apple cider/juice. Is there a hard cider recipe that starts out with fresh apples?

Since apple wine starts out with fresh apples, I looked into that but I see you shouldn't use sweet eating apples but more sour ones.

Any help will be GREATLY appreciated!

__________________
ms8miranda is offline
 
Reply With Quote Quick reply to this message
Old 08-14-2008, 11:06 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,384
Liked 4283 Times on 3121 Posts
Likes Given: 830

Default

If you have a juicer or press, you can certainly made cider. I froze and then hand mashed and squeezed apples and crabapples for my wines and ciders.

The problem is that eating apples make poor cider. Tart apples, like those for pies, or those for juice, make good cider.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2008, 12:10 AM   #3
ms8miranda
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 50
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by YooperBrew View Post
The problem is that eating apples make poor cider. .
Do you know why? I would think it would make a sweet cider or wine.
__________________
ms8miranda is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2008, 12:20 AM   #4
farmbrewernw
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Richland, WA
Posts: 1,594
Liked 5 Times on 5 Posts
Likes Given: 1

Default

You would probably end up with more sugars thus having more fermentables thus having a higher alcohol content. That being said lots of us on here use apple juice from the store to make Ed's Apfelwein so what do I know? I'd say try it with what you got, just don't use those flavorless apples they sell at the store because they store longer.

__________________
Schlonghammer Ales
It well...it tastes.......more fuller
_________________________
I'm working as a pro now, but that doesn't mean I'm not still homebrewing. I'm going to see if I can homebrew at work as a way to develop new recipes.

Quote:
Originally Posted by Zymurgrafi
wow, tha more I drink, tha more cohernet you all are!
and stufffff.
farmbrewernw is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2008, 12:36 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,384
Liked 4283 Times on 3121 Posts
Likes Given: 830

Default

Quote:
Originally Posted by ms8miranda View Post
Do you know why? I would think it would make a sweet cider or wine.
Well, no, it doesn't work that way. Eating apples are fine for fresh eating, but don't have much "oomph" to them for pies, and even less for cider. The best tasting cider and juice comes from sour apples/crabapples/crisp apples. Even pies made with eating apples taste "blah", that's why most people use tart apples.

Any cider or wine will ferment to dryness- even using a cider yeast, very little residual sugar remains since the fructose is fermentable. In my apple wine (made with juice) and crabapple wine, I add some acid blend and tannin for some additional flavor. I have to say that the crabapple wine is better- it has a spiciness and apple-y-ness to it missing from many other hard ciders.

You can definitely try this. I don't mean to disuade you. I think starting with eating apples will make a less than great cider, though.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 08-15-2008, 12:36 PM   #6
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

'True' Cider is a combination of Bitter-sharp apples for tannic bitterness and tartness, Bitter-sweet apples for tannic bitterness and sweetness and occasionally some varieties that cross over as both 'eatin' apples and cider apples are used like Spitzenburg and some others. That is the true art of making a stellar Cider, it is in the apple selection/blending.

I make hard cider (and also fresh) from regular 'eatin' apples, it comes out good but in the future I have plans on adding Cider apples to my orchard . I saved the natural strain from one of this past years Ciders.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2008, 03:00 AM   #7
plumber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: St. Cloud, MN
Posts: 111
Default

I am going to have access to plenty of fresh apple juice this year, what needs to be done to kill off nasties? I have heard simmer at 160 for 20 min and I have heard to just add campden tablets and let sit for 24 hrs before adding yeast. Any thoughts or advice.

Shawn

__________________
plumber is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2008, 12:46 PM   #8
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Quote:
Originally Posted by plumber View Post
I am going to have access to plenty of fresh apple juice this year, what needs to be done to kill off nasties? I have heard simmer at 160 for 20 min and I have heard to just add campden tablets and let sit for 24 hrs before adding yeast. Any thoughts or advice.

Shawn

Don't simmer! Don't heat! It'll give you a cooked flavor. Instead the Campden is proper. I would let it sit for almost 2 days though. They say it dissipates in 24 hours, but to be on the safe side I'd give it a little longer.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2008, 10:55 PM   #9
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,391
Liked 723 Times on 505 Posts
Likes Given: 1814

Default

Quote:
Originally Posted by YooperBrew View Post
If you have a juicer or press, you can certainly made cider. I froze and then hand mashed and squeezed apples and crabapples for my wines and ciders.

The problem is that eating apples make poor cider. Tart apples, like those for pies, or those for juice, make good cider.
Hi Yooperbrew: I'm curious as to how you "hand mashed" your apples & your juice yield. And, if you're willing to share, at what rate did you add your tannin? Also, did you add acid blend, or just malic & at what rate? I don't know if you're familiar with Farnum Hill cider, (www.farnumhillciders.com) but I'd like very much to make something equal to their summer cider; it's the best I've ever tasted. Any help would be greatly appreciated. Regards, GF.
__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 08-22-2008, 11:01 PM   #10
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,384
Liked 4283 Times on 3121 Posts
Likes Given: 830

Default

Quote:
Originally Posted by gratus fermentatio View Post
Hi Yooperbrew: I'm curious as to how you "hand mashed" your apples & your juice yield. And, if you're willing to share, at what rate did you add your tannin? Also, did you add acid blend, or just malic & at what rate? I don't know if you're familiar with Farnum Hill cider, (www.farnumhillciders.com) but I'd like very much to make something equal to their summer cider; it's the best I've ever tasted. Any help would be greatly appreciated. Regards, GF.
"Hand crushed" just involved freezing them a bit, and then smashing them up inside the big plastic bag. Then, to "press" them, we put them in a huge mesh nylon bag and squeeze until nothing else came out. It was ok, but we sure didn't get much juice from them.

The tannin was about 1/8 tsp for the batch, if I remember correctly. I used acid blend, and liked that alot.

I've never even had a commercial hard cider, so I can't comment on that one!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Making cider from fresh apples. gregbathurst Cider 8 12-20-2010 10:20 PM
Hard Cider from Pre-Made? Barganman04 Cider Forum 4 11-02-2009 05:00 PM
Never made hard cider..........HELP ctbrewer227 Cider Forum 4 10-01-2009 11:12 AM
Cider from fresh apples equipment CBBaron Cider Forum 6 04-02-2009 03:12 PM
Has Anyone Made Hard Cider? mayday1019 Cider Forum 5 10-15-2007 12:33 AM