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Old 08-13-2006, 11:29 PM   #1
sconnie
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Default easy 1 gallon recipe?

I'm looking for the most simplistic yet effective way to make cider. I have a 1 gallon carboy, an airlock, and a funnel with a strainer attachment. Any thoughts?

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Old 08-14-2006, 01:44 AM   #2
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Go out an buy a gallon of any apple juice that has NO additives or preservatives.

Sanitize your bottle, funnel, stopper, etc.

Pour in your apple juice into the carboy leaving a little room for bubbles & form (it's about a 1/4 inch of foam that is produced).

Add your yeast. I use Montrachet wine yeast which ferments out dry.

After about 4 weeks you can drink it, but it will get better withing another 4 weeks.

You can sweeten it later with lactos or Splenda.

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Old 08-14-2006, 04:20 PM   #3
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Shoot, I found a carboy bung will fit most gallon jugs of apple juice. I pour off a small glass of juice, add yeast and put the air lock on.

I use the juice to get an OG and quality assurance.

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Old 08-14-2006, 05:14 PM   #4
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excellent. Thanks guys. I wasn't sure if it could possibly be that easy to get something decent tasting (of course, i say easy withouth having done it )
My next question would be, what could i do to get a cider that's a little on the sweet side? Add some sugar, or a different kind of yeast perhaps?

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Old 08-14-2006, 05:24 PM   #5
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Quote:
Originally Posted by sconnie
My next question would be, what could i do to get a cider that's a little on the sweet side? Add some sugar, or a different kind of yeast perhaps?
Do you want it BUBBLY and sweet, or FLAT and sweet?
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Old 08-14-2006, 06:02 PM   #6
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To get flat & sweet you either have to kill the yeast at the right time, kill the yeast and add some sugar or add lactose or some other non-fermentable sweetner.

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Old 08-14-2006, 07:16 PM   #7
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i guess i'm neutral on bubbles, as i've never had cider, with or without them.
But, if i made it bubbly, when would i add the sugar, and how much should i add? Also, what yeast would be best?
thanks for all your help guys

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Old 08-14-2006, 07:43 PM   #8
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Quote:
Originally Posted by sconnie
i guess i'm neutral on bubbles, as i've never had cider, with or without them.
But, if i made it bubbly, when would i add the sugar, and how much should i add? Also, what yeast would be best?
thanks for all your help guys
If you want it sweet and bubbly, and you are not kegging the brew, you are going to have to use a non-fermentable sugar; lactose or something artificial. Any fermentable sugar added will... well... it will ferment and not leave sweetness behind.

If you use a non-fermentable sweetener, it doesn't matter when you add it. You could add it to the fermenter, or the bottling bucket. Just make sure add it to water and boil it to sanitize if before adding it to the cider.

As for yeast... you should be able to find cider yeast at a brew-shop. If you can't find cider yeast, try champaign or a clean ale yeast.

-walker
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Old 08-31-2006, 05:45 PM   #9
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Quote:
Originally Posted by Walker-san
If you can't find cider yeast, try champaign or a clean ale yeast.

-walker
I have an extra pack of nottingham ale yeast on its way to me.
would it be a good candidate if fermented cool (around say 62??)

thanks
will
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Old 09-24-2006, 12:51 AM   #10
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I had a really easy way of fermenting cider. I'd buy a jug of unfiltered cider in a plastic jug. I'd drink half of it, then leave the rest in the jug on the counter for one or two weeks, opening it up every so often to let the pressure out. The time fermented usually corresponded with how dry it became. It would also be sparkling to a certain amount. When it was done, it was mildly alcoholic, still fairly sweet, and very tasty.

Not saying this is ideal, or that it'll work all the time. I'm not quite sure what it was that fermented the cider. It may have been a wild yeast from the apples (although I think it was pasteurized), or perhaps some sort of malolactic fermentation was taking place.

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