Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Hard Cider Making/Recipe/Advice
Reply
 
LinkBack Thread Tools
Old 09-11-2008, 08:57 PM   #1
Jilaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, TX
Posts: 143
Default Hard Cider Making/Recipe/Advice

I have the opportunity to get some freshly pressed apple cider in two weeks. Friend of mine invited me along for a Apple Cider/Pick/Squeeze open to friends in his homebrew club.

I've never made cider before, only EdWort's Apfelwine. My friend only wild ferments his cider.

Does anyone have recipes for a good holiday cider?

I also am curious as to if I should pasteurize it in any way? Or should I just put it in a carboy and add some adjunct sugar and yeast?


I've made plenty of beer, I'm not fluent in hard cider making.

__________________
Wolverine Brewing
Primary: Nothing
Secondary: Nothing
Kegged: Pliny the Elder clone - Austin Homebrew Supply
Drinking: Everything from Texas Breweries!
_______________________________________
Jilaman is offline
 
Reply With Quote Quick reply to this message
Old 09-11-2008, 09:00 PM   #2
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 947
Liked 2 Times on 2 Posts
Likes Given: 2

Default

You definitely will want to drop a couple of Campden Tabs in there to kill the baddies.

The sugar part is up to you. It depends on how much ABV you want.

You could use Wyeast's or Whitelabs Cider yeast.



__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 09-11-2008, 10:00 PM   #3
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 22 Times on 13 Posts

Default

Holiday Cider, so I figure you want it strong, sweet, spiced and served hot? I suggest you add Dark Brown Sugar, Honey, or some unrefined sugars in there to get it up to an SG of 1.065 or so. Natural apple juice has an OG of somewhere around 1.050, and I read somewhere that the WL cider yeast is better than the wyeast one, which should take it to dryness. Now if you want it sweet, the way to go will be to stabalize the cider, then add either more juice, or some sugar to backsweeten. Age for a minimum of 4 months (I don't drink it before 6 months of aging usually) then heat up with your spices and serve in a nice big mug with a shot of apple jack or dark rum, with a cinnamon stick for sturring.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2008, 02:17 AM   #4
Jilaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, TX
Posts: 143
Default

I would like to carbonate it, and kegging is out of the question at the moment, but by the time it is ready, I may have aquired a kegging setup.

If needed I could backsweeten to keg.

I am just looking for some recipes for a good cider.

__________________
Wolverine Brewing
Primary: Nothing
Secondary: Nothing
Kegged: Pliny the Elder clone - Austin Homebrew Supply
Drinking: Everything from Texas Breweries!
_______________________________________
Jilaman is offline
 
Reply With Quote Quick reply to this message
Old 09-12-2008, 06:26 AM   #5
devaspawn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Central VA
Posts: 947
Liked 2 Times on 2 Posts
Likes Given: 2

Default

I'd say add about 2 lbs of that brown sugar. If you have fresh squeezed AJ then top to 5 gallons (my assumption is a 5-gallon batch). The yeast is entirely up to you. If what the guy says above is correct, WL will be dryer and take away some if not most of the sweetness of the AJ sugar. If you get kegging by the time you serve it then no worries cause you are right - you can back sweeten. Only you will be able to tell the correct level of backsweetening for your tastes, however I recommend adding one can of AJ concentrate at a time and tasting each time to determine what you like. Once you add the backsweetener though put that puppy in the fridge. If you don't whatever yeast you are using will devour the sugar you put in. If you are bottling you will have to find a non fermentable backsweetener like lactose or something like it. If you don't want a DRY cider stay away from MOST wine yeasts.

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein
devaspawn is offline
 
Reply With Quote Quick reply to this message
Old 09-14-2008, 08:48 PM   #6
Jilaman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: San Antonio, TX
Posts: 143
Default

I am going to get some of the White Labs English Cider yeast. And I had to go get some campden tablets.

Looks like my keg system will be here before this batch is ready to drink. So I think I will just backsweeten it in the end. Thanks for all the suggestions.

__________________
Wolverine Brewing
Primary: Nothing
Secondary: Nothing
Kegged: Pliny the Elder clone - Austin Homebrew Supply
Drinking: Everything from Texas Breweries!
_______________________________________
Jilaman is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 03:24 PM   #7
pepper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 6
Default

I just kicked off a batch of hard cider fermenting-- I bought 5 gallons of unpasturized, no preservative added cider from a local farm, which was hard to find- most places claim unpastuerized cider is illegal to sell.
My recipe was roughly as follows- warm one gallon of cider to BELOW 170 F and dissolve 5 lbs sugar into it.
Pour this and the other 4 gallons into primary fermenter, and add:
1 packet champagne yeast
5 campden tablets
yeast nutrient
Grape tannin
acid blend
pectic enzyme

Starting gravity was 1.092
by day 2 the fermenter airlock is bubbling like crazy, 3x per second
Seems to be going very quickly but I'll have to test the gravity to know for sure.

__________________
pepper is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Canadian Sources for inexpensive apple juice for making hard cider? Denny's Evil Concoctions Cider Forum 21 09-19-2013 03:36 AM
making hard cider in barrels columbian Cider Forum 1 03-12-2009 02:58 AM
Backsweetening Hard Cider - Need Advice WhiteBirchBrew Cider Forum 5 11-03-2008 02:09 PM
Making Hard Cider: When to add the yeast enhancer? britishbloke Beginners Beer Brewing Forum 4 10-22-2006 04:04 AM



Newest Threads

LATEST SPONSOR DEALS