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Old 03-04-2011, 04:54 PM   #1
Carbonellsa
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Default In-depth Questions about Cider Recipes

Hello!

MAKING CIDER FROM COMMERCIALLY SOLD APPLE JUICES

Im a beginer and want to know about all the variaties in cider. not only for myself – but Im trying to put together a cookbook, and website
Your input would help me greatly! Thank You!

CHOOSING THE RIGHT JUICE

Out of commercially sold Apple juices, what are considered the best for cider brewing, and why?
FOR EXAMPLE:
What are the differences in flavors between a Tree top vs Motts? Or any other type of brand?
And how will that effect the end result?

CHOOSING THE RIGHT SUGAR

Brown sugar, Light Brown Sugar, Cane Sugar, Corn Sugar, Maple Syrup, Honey, Molasses, etc.

What are the differences in flavors?
Will it effect the flavoring while in fermentation stage or will all sugars taste the same after they have been eaten by yeast?
How will they act differently in the fermentation stage?
Is it better to use some types of sugar only for back sweetening?

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Old 03-04-2011, 06:23 PM   #2
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Check out this book http://www.amazon.com/Cider-Hard-Swe...ref=pd_sim_b_1

Also, check out the sticky threads at the top of this forum, especially the one that gives an overview, its very helpful.

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Old 03-04-2011, 11:59 PM   #3
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I'll give you the same response you'll probably hear from most people, and from my own experiences. The cider you make will taste like a lighter version of whatever juice you use. If you drink a lot of the juices you can buy in stores, it tastes a little watered down to begin with. Most people make apple wine from this because it's cheap and easy. It doesn't make a horrible drink it's just that it takes a lot longer for any flavor to develop and never really tastes like cider. If you want a nice cider, I would only use these as a last resort. If you buy farm-pressed cider a lot of times it's not made from "quality" apples but still makes good cider. Most of the apples used are either windfalls or are damaged some other way. Mostly the problem I've had from farm cider is that it doesn't clear. The best juice is either from a real cidery or the juice you press yourself. Just work with what you can get your hands on, and don't feel like you *must* get the best quality juice if it's too expensive or impossible to get hold of...but the quality of the initial juice makes a huge impact.

As far as additives, just remember that the more you add...the more you take away from the apple flavor. Also...and I don't know how to really explain this...but it takes a lot of sugar, honey, molasses, etc to impart a good flavor...but it doesn't take very much to add bad flavor, if you aren't fond of the flavor to begin with. Also, adding things like brown sugar or honey don't really add as much sweetness as they do flavor. Sugars taste a lot different after the yeast gets hold of it. So for example adding honey doesn't make it taste like honey. I know a lot of people that love honey to death but say mead tastes like vomit.

The best advice I could give is to just jump in and start making cider. I was big on reading books about cider in the beginning (mostly because I was traveling and couldn't brew...just dream). I've learned a lot more from just brewing.

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Old 03-05-2011, 11:00 AM   #4
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teromous is championing the cause of the true cider makers!! i'm not saying you shouldn't ferment bottled juice and sugar, and have fun doing it, but come on- nothing beats the real stuff, and the joy of fermenting your own pressed cider is incomparable

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Old 03-05-2011, 01:09 PM   #5
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+1 on using fresh pressed cider.

On the other hand, I make a simple draft-style cider (think Magners) using store bought juice, pectic enzyme, and Nottingham ale yeast. I make it semi-dry (about 1.010 fg) so its got good apple flavor with it, its a little tart, bubbly and refreshing. Its a big hit with most folks who try it. Its not complex, but it is a nice, easy-drinking draft-style cider.

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Old 03-05-2011, 10:52 PM   #6
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Got a couple of different cider variations done. Just decided to use this juicer thing I've had stashed in the garage and going to try a Guava-Stawberry Wine. This one will be interesting.

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Old 03-06-2011, 09:18 PM   #7
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I completely understand how your own pressed cider would be more tastey and even enjoyable to make and claim as your own.

But for the purpose of my project I'm trying to make a cookbook on how you can still make decent good cider out of commercially sold apple juices.

And I'm just trying to learn about the art of that particular process within a 2 weeks time period (thats when my project is due. I'm a graphic design student)

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Old 03-06-2011, 09:20 PM   #8
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Quote:
Originally Posted by Pappers_ View Post
Check out this book http://www.amazon.com/Cider-Hard-Swe...ref=pd_sim_b_1

Also, check out the sticky threads at the top of this forum, especially the one that gives an overview, its very helpful.
Yes I did find the stickies very helpful. It helped me a lot with understanding how yeasts can effect the taste of cider. But not so much particular sugars, or juices.
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Old 03-06-2011, 10:21 PM   #9
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Quote:
Originally Posted by Carbonellsa View Post
I completely understand how your own pressed cider would be more tastey and even enjoyable to make and claim as your own.

But for the purpose of my project I'm trying to make a cookbook on how you can still make decent good cider out of commercially sold apple juices.

And I'm just trying to learn about the art of that particular process within a 2 weeks time period (thats when my project is due. I'm a graphic design student)
Are you just trying to complete a project, or write a book portraying some kind of knowledge?

For a project, it's fine to use hearsay, but if you are trying to make yourself out as being knowledgeable, then you should spend a year actually making cider and trying different juices, yeasts, temperatures, additives.
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Old 03-07-2011, 07:59 PM   #10
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Quote:
Originally Posted by Calder View Post
Are you just trying to complete a project, or write a book portraying some kind of knowledge?

For a project, it's fine to use hearsay, but if you are trying to make yourself out as being knowledgeable, then you should spend a year actually making cider and trying different juices, yeasts, temperatures, additives.
Both. I personally enjoy brewing cider- however I'm definitely not an expert. So Like I said in my opening post, I'm doing this for myself, and for my project.

But I want the book to be about making good cider out of juice you can easily buy.

So ya, I'm just trying to see if anyone could help me out with my research. Because I obviously can't complete this in a matter of 2 weeks.

(I hope that I did not offend you in any way, by turning something you love into a 2 week project. And I am fully aware of all the time, and trail and error that is put into brewing. I am just simply asking for help.)
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