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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Fantastic Hard Cider Recipe with Instructions (and fall spice / cherry variations)
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Old 07-08-2013, 01:32 AM   #11
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Yes. Easy, huh? I've found that less is more with any non-apple flavors, though.
Sounds easy enough (famous last words)! One more question and I'm sure this is a dumb question. How do you put the spice in? Does it get grated or should I just throw a couple sticks into the bottom of the bucket before bottling?
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Old 07-11-2013, 12:16 AM   #12
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Sounds easy enough (famous last words)! One more question and I'm sure this is a dumb question. How do you put the spice in? Does it get grated or should I just throw a couple sticks into the bottom of the bucket before bottling?
The only way I've worked with spices is boiling them in 1/2 or 1 cup of water for 10 minutes or so and then mixing the water and spices into the cider when you transfer to secondary (wait for the boiling spice/water mixture to cool of course).
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Old 07-12-2013, 01:15 AM   #13
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The only way I've worked with spices is boiling them in 1/2 or 1 cup of water for 10 minutes or so and then mixing the water and spices into the cider when you transfer to secondary (wait for the boiling spice/water mixture to cool of course).
Cool! Thank you!
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Old 07-12-2013, 01:35 AM   #14
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Awesome post thank you. This will be my first ever brew (beer and cider)I'm trying tomorrow. Anyone added extra sugar to it as I've read in other posts? Any tips for a beginner would be great. Thanks

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Old 09-02-2013, 06:03 AM   #15
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Have you ever tried the WYEAST 4766 Cider or White Labs English Cider yeast? I'm gathering supplies for my first try at hard cider and saw these available.

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Old 09-05-2013, 02:29 AM   #16
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Default Fermenter Head Space?

Do you need to leave head space room for fermentation? If so, is there a recommended amount? (4 Gal fermenting in a 5 Gal carboy)

Thanks! Can't wait to this

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Old 09-06-2013, 02:42 AM   #17
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Have you ever tried the WYEAST 4766 Cider or White Labs English Cider yeast? I'm gathering supplies for my first try at hard cider and saw these available.
The white labs English cider yeast will ferment out very dry. If you want a slightly sweeter finish, white labs sweet mead yeast is a good choice (if you can find it). I can't help with the 4766 yeast.
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Old 09-10-2013, 03:19 PM   #18
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I have heard of some people using Campden Tabs instead of pasteurizing, thoughts?

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Old 09-10-2013, 04:44 PM   #19
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I have heard of some people using Campden Tabs instead of pasteurizing, thoughts?
C tabs are fine for killing wild yeast before pitching your preferred yeast and at bottling If you don't want any natural carbonation. If you are force carbing in kegs or bottles or want a still cider, c tabs are the way to go.
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Old 09-10-2013, 04:48 PM   #20
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The white labs English cider yeast will ferment out very dry. If you want a slightly sweeter finish, white labs sweet mead yeast is a good choice (if you can find it). I can't help with the 4766 yeast.
I have used the WYeast 4766 Cider Yeast. It took my 5.5 gallon batch from 1.071 -> 1.000.
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