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Old 04-27-2010, 07:32 PM   #1
irishbrewer
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Default first time brewer (looking for recipes)

i have recently acquired 3 one gallon carboys from a relative and am very interested in brewing some cider. However I am finding it difficult to find an easy recipe which does not require a lot of specialist items. Could any of you recommend me a nice simple recipe that would have the cider ready in time for the Summer

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Old 04-27-2010, 07:51 PM   #2
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Cider should never require anything you don't already find for brewing.

Recipes are easy. Range from 1g of juice or cider + yeast, to 1g juice + other fruits/spices/honey/sugar + yeast.

The only thing you could do well for is an airlock for those carboys. Other than that, what "specialist" ingredients does one need?

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Old 04-27-2010, 08:34 PM   #3
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I've made 1 batch of cider. I didn't have a recipe, but did some research, found an article in BYO and just kind of winged it. It turned out so much better than I expected that I can't wait to do it again. I still have some in a keg, so I haven't had to make more yet.

Ingredients list:
5 gallons fresh cold unfiltered pasteurized apple cider
2 pounds raisins
2 pounds light brown sugar (light or dark either one will be good)
Glycerin (From the homebrew shop, a wine makers ingredient for body)
Wine conditioner (a sweetener with potassium sorbate to prevent further fermentation)
16 oz light rum
cinnamon sticks
nutmeg
allspice
1 package safale yeast

Method:
Put 2 gallons cider in a brewpot with the brown sugar on the stove. Turn the heat on and stir until the sugar is dissolved. Put in the raisins and bring to a simmer. Simmer for 15 minutes to sanitize the sugar and raisins.

Pour the mixture into your bucket and add cold cider up to 5 gallons. Make sure the temp is down to 90 deg or below. Sprinkle the yeast on top. Put the lid on the bucket and the airlock on.

Put the rum in a mason jar with the spices and let steep for 2-3weeks.

After fermentation slows down rack off the bed of raisins into a secondary. Put on an airlock and let it ferment until complete. Primary was 1 week and secondary was 2 weeks. Then I racked it into a sanitary keg. I strained the rum through a stainless steel strainer and added the rum. Then the glycerin a little at a time, stirring and tasting in between additions, until I was happy with the body and the same with the wine conditioner until I was happy with the sweetness. If you like dry cider you'll obviously use less. I think I only ended up using 4 or 5 oz of the conditioner but all of the glycerin. I think it was a 12 oz bottle, but not sure.

I force carbonated it in the keg. If you plan on bottling and want it carbonated, then the wine conditioner will cause a problem. A more experienced cider maker can probably give some advice on that.

BTW some will tell you to find unpasteurized cider then do a 15 min boil of all 5 gallons. That doesn't make sense to me, for what I hope are obvious reasons. But you definitely need to make sure it is without any preservatives. Fresh pressed cider from a farm market is the best bet.

Next time I plan on pretty much doing things the same, except I'll purchase a liquid cider yeast and make a starter. Also I'll try dark brown sugar, but that probably won't make a very big difference.

Good luck and happy brewing.

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Old 04-28-2010, 07:20 AM   #4
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I made a very simple but tasty cider using store-bought juice and concentrate. Assuming you have everything required to make beer, you won't need anything extra apart from a couple of extra airlocks.

********

Ingredients:
12L apple cider (no preservatives)
32 fl. oz. apple juice concentrate
Wyeast Sweet Mead 4184

Brewing Process:
Combine the cider and concentrate in a stock pot and raise the temp to ~160 degrees F for about 20 minutes to pastuerize. Cool, then add to fermenter, pitch yeast, and ferment to completion. Add priming sugar and bottle.

********

Obviously you'll have to change the amounts a little due to the fact that you only have 3 gallons to work with.

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Old 04-28-2010, 07:24 AM   #5
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I'd check out the homebrewtalk cider recipe database: http://www.homebrewtalk.com/f81/

And pick 2 or 3.

Sláinte

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Old 04-28-2010, 11:11 AM   #6
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Quote:
Originally Posted by irishbrewer View Post
i have recently acquired 3 one gallon carboys from a relative and am very interested in brewing some cider. However I am finding it difficult to find an easy recipe which does not require a lot of specialist items. Could any of you recommend me a nice simple recipe that would have the cider ready in time for the Summer
Have a look at the cider recipe database: http://www.homebrewtalk.com/f81/
Regards, GF.
EDIT: Dr Jerm beat me to the punch. <LOL>
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Old 04-28-2010, 12:59 PM   #7
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Thanks for the pointers. The help is much appreciated. I found some airlock's that i can get delivered. I'll get to work on it and let you know how it went

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Old 04-28-2010, 05:16 PM   #8
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Here is a super easy one for you. I refer to it as "Notty Hard Cider"

This recipe will create about a 7% ABV cider that is drinkable in about a month, delisicious after bottled and aged for 3 months, and outstanding after about 6+ months. It should clear well and carbonate easily if you follow these instructions. I typically make it as 1 Lb Light Brown Sugar + 5 Gallons of Motts Apple Juice. But I scaled this down as a 1 gallon jug recipe for you to try as an easy first time recipe as you requested.

It's super easy, juice, LBS, and Notty yeast....


STEP 1 - The mix/prep - Day #1
***************
1 gallon apple juice +4oz Light Brown sugar.
Put this in your clean jugs and mix this up (leave bout 10% of empty space at the top for fermentation to rise)

Repeat for all 3 of your jugs.

Use 1 pack of Nottingham Ale Yeast. Open it up and put it in about 9 oz of 80*F clean water to let it rehydrate for 20 mins. Gently stir after 20 minutes to distribute the yeast evenly. This will create a nice yeast slurry. You will use 3oz per cider.
Here is a spot you can buy Notty yeast...
(http://www.northernbrewer.com/brewin...ale-yeast.html)


Pour 1/3 of the yeast slurry into each jug. Cap each with a stopper & airlock or even just some clean aluminum foil will work fine. You should see bubbling within 24 hours. Leave at room temp for 3 weeks (~70F). It will bubble for about 1-2 weeks. It will clear out nicely and the yeast will drop during week 2 & 3.


STEP #2A Transfer & Bottle prep @ day #21
******************
After 3 weeks, the yeast should be settled to the bottom of each jug. Now gently pour the cider off the yeast into a larger vessel (you can even pour all 3 in one clean pot/bucket).
*** Pouring tips: The Best way to do this is pour very slowly. Once you tilt the bottle, do not tilt it back down until you are done pouring. Do not allow the bottle to "glug" by pouring to quick, just a nice easy pour. Pour until you start to see the yeast clouding up the cider, once this begins, leave the clody stuff behind for good cider.
** Siphoning off the yeats is even better if you know how to do that, you can siphon for best results. But pouring works well for a first experiment.

STEP #2B - CARBONATION - BOTTLE PRIMING @ day 21
******************
Prime with 6 tsp of white table sugar per gallon, and bottle in carbonation safe bottles. Mix the sugar well into warm water and stir in very gently (2 liter soda bottles should work fine if you dont have beer bottles and caps).

STEP 3 - Conditioning & Carbonating (~day 21-31+)
***********************
After your bottles are capped, put them in a room temp place (~60-80F) for a minimum of 1 week. Carbonation will take about 1-4 weeks to condtion/mature. Chill one and then try the bottle after 1 week, if it's not carbonated well wait another week. Repeat tasting until it's ready, leave your bottles at room temp until you chill to drink them. Save a bottle to taste at 3 & 6months, it clears well and the apple starts to shine!

CAUTION: make sure to bottle in soda or beer bottles so they can handle the carbonation. Do not bottle earlier than 3 weeks to make sure the fermentaion is complete.

Cheers and let us know how is turns out if you make it.

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Old 04-29-2010, 02:47 PM   #9
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I like the sound of the ''Notty Hard Cider''. Seems like a winner, I'll let you know how it turns out in a few months.

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Old 04-29-2010, 05:24 PM   #10
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Quote:
Originally Posted by unclejimbay View Post
After 3 weeks, the yeast should be settled to the bottom of each jug. Now gently pour the cider off the yeast into a larger vessel (you can even pour all 3 in one clean pot/bucket).
*** Pouring tips: The Best way to do this is pour very slowly. Once you tilt the bottle, do not tilt it back down until you are done pouring. Do not allow the bottle to "glug" by pouring to quick, just a nice easy pour. Pour until you start to see the yeast clouding up the cider, once this begins, leave the clody stuff behind for good cider.
** Siphoning off the yeats is even better if you know how to do that, you can siphon for best results. But pouring works well for a first experiment.
Pouring is, IMHO, not to be done, you need to siphon. you can even go as low-tech as a single piece of tubing with a small valve at the end, (first batch I ever did I didn't even use a valve) and it will be better than pouring, which will aerate no matter how carefully you do it. That's just asking for cardboard flavors to appear with any amount of aging.
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