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-   -   hard cider (http://www.homebrewtalk.com/f32/hard-cider-45457/)

kjones 11-20-2007 04:45 AM

hard cider
 
I done a search on this but only found bits and pieces of information. So, I was wondering if you guys could help me out.

After lookin at various recipes I gain that I can pretty much put in any apple juice as long as its not preserved only pasturized? is like the white house or motts brands preserved? I want to use ale yeast. I want to add spices to these have to be prepped n anyway for sanitation? and also can i bottle in beer bottles or does it have to be wine botttles?

EDIT:

I just saw that there is a spot for cider forum sorry I put it in wine

Jesse17 11-20-2007 12:17 PM

Quote:

Originally Posted by kjones
After lookin at various recipes I gain that I can pretty much put in any apple juice as long as its not preserved only pasturized? is like the white house or motts brands preserved? I want to use ale yeast. I want to add spices to these have to be prepped n anyway for sanitation? and also can i bottle in beer bottles or does it have to be wine botttles?

I don't know about those brands, just look at the ingredients list. Absorbic Acid (vitamin C) is OK, but nothing that sounds like a chemical (anything that is hard to pronounce).

I read somewhere that plain old 12 oz. beer bottles are the BEST way to bottle cider, but that is probably just someone's opinion.

Can't answer about sanitizing the spices.

dave36640 11-20-2007 03:35 PM

I Use the Mott's Brand 100% AJ and it works great. Has only Vit C. added.

A good rule is to use a juice that tastes good, will produce a better end product.

kjones 11-22-2007 01:49 AM

What do can you use for the yeast starter? you wouldn't wanna use dme would you?

Brakeman_Brewing 11-22-2007 01:51 AM

a failsafe recipe to try would be edworts apfelwein

http://homebrewtalk.com/showthread.php?t=14860

kjones 11-23-2007 03:38 AM

Quote:

Originally Posted by mr_stimey
a failsafe recipe to try would be edworts apfelwein

http://homebrewtalk.com/showthread.php?t=14860


Oh yeah!! I am going with this recipe, thanks... but at what point would I add lactose if i wanted to make it a little sweeter? before fermentation or before bottling?

I will be using white-house aj or bi-lo brand I guess they will be ok? they only have water and apple juice from con. written in ingredients. i'm guessing that the ingredients list will say always say if it contains a preservative.

macs 11-23-2007 01:24 PM

[QUOTE=kjones]Oh yeah!! I am going with this recipe, thanks... but at what point would I add lactose if i wanted to make it a little sweeter?

If you want a sweeter cider, try using Wyeast 3068 instead of Montrachet and use only 1 pound of corn sugar. You won't even need the Lactose.

gwood 11-23-2007 05:52 PM

[QUOTE=macs]
Quote:

Originally Posted by kjones
Oh yeah!! I am going with this recipe, thanks... but at what point would I add lactose if i wanted to make it a little sweeter?

If you want a sweeter cider, try using Wyeast 3068 instead of Montrachet and use only 1 pound of corn sugar. You won't even need the Lactose.

I'm also doing EdWorts recipe and was thinking that it might be a bit dry. Good to see this.

Couldn't I also just add some juice to the cider post fermenation pre bottling?

kjones 11-23-2007 09:33 PM

[QUOTE=macs]
Quote:

Originally Posted by kjones

If you want a sweeter cider, try using Wyeast 3068 instead of Montrachet and use only 1 pound of corn sugar. You won't even need the Lactose.

Isn't wyeast 3068 a wheat beer yeast? I really would like to stay with a dry yeast bc I don't have a lhbs so I always have to take my chances with keeping it cold plus I am trying to keep this as low budget as possible, is there a dry yeast that would leave it a little sweeter? I have heard some people say using some dry ale yeasts will leave it sweeter but will produce some off flavors in the end product

TronCarter 11-23-2007 10:52 PM

Since you don't know what it will taste like unsweetened, it would be difficult to know how much lactose you should add to make it "just right". So I would wait until bottling, take a sample and go from there. If you are going to add apple juice to sweeten, it will ferment and change in sweetness over time as it ferments further unless you use Campden tablets to stop the fermentation prior to adding the juice.

You can also make it according to recipe and then just add 7-up to the glass when drinking. That is how it is done in Germany.


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