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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Ideas for my next cider
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Old 10-12-2013, 05:53 AM   #1
NateG
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Default Ideas for my next cider

Well it is definitely cider time again, I picked up some fresh Safale US-05 from the LHBS today. I haven't decided exactly what I want to do this time, I have done a couple batches of strait apple cider, a couple batches of blackberry apple cider and one batch with quite a bit of sugar added I have been seeing a few recipes with pumpkin in them, which sounds interesting, I was thinking about doing a batch with a bunch of spices added too.

A question about the pumpkin, I see people are using canned and it sounds like they are putting it in a fine mesh bag so it doesn't get in the must as much am I right? Could I just take a gallon of water, a can of pumpkin and spices and boil them for 30 minutes and pour it into the carboy with the juice to ferment?

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Old 10-12-2013, 12:45 PM   #2
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I hope someone posts. In my experience the cider forum gets no love. But, this sounds pretty good, a pumpkin cider.

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Old 10-12-2013, 12:48 PM   #3
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When I make cider I add some honey,raisins or currants and cinnamon. It is simple and tastes great.

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Old 10-12-2013, 01:26 PM   #4
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Hey Nate. Glad to see someone else is trying their hand at a pumpkin cider. You might have already stumbled across it, but here's the thread for my attempt. http://www.homebrewtalk.com/f32/pump...recipe-427129/

To answer your question, yes you could do exactly that. But the problem is that you'll end up with an extremely thick layer of pumpkin in the bottom of your carboy. So thick in fact that you'll end up leaving behind a whole bunch of cider (maybe 15-25%) just to avoid picking up the solids when you rack.

Saunter over to the vegetable beer forum, or use the nifty thread search feature, and you'll see pictures of what I'm talking about. The folks who just dumped the pumpkin into the boil ended up losing a large quantity of beer.

My opinion, either find a very tight nit bag and use canned pumpkin, or chop up a real pie pumpkin and put it in a muslin bag. I did the latter this first go round, but next time I make this I think I will use a grater. That should result in more pumpkin surface area and therefore more pumpkin flavor extraction.

Hope this helps. And let us know if you have any more questions!

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Old 10-12-2013, 11:49 PM   #5
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Cool, I'm sure the farmers market where I get my fresh cider from will have some pie pumpkins.

Here is what I am thinking:
1 pie pumpkin grated
4 gallons cider
1 gallon water
5 cups brown sugar
1 oz ginger grated
1 oz nutmeg grated
3 cinnamon sticks
5 tsp yeast nutrient
1 pack US-05 ale yeast
I will put all the spices and pumpkin in a mesh bag, dissolve the sugar in the water and toss in the bag and boil for half an hour.

Opinions?

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Old 10-13-2013, 02:28 PM   #6
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Quote:
Originally Posted by NateG View Post
Cool, I'm sure the farmers market where I get my fresh cider from will have some pie pumpkins.

Here is what I am thinking:
1 pie pumpkin grated
4 gallons cider
1 gallon water
5 cups brown sugar
1 oz ginger grated
1 oz nutmeg grated
3 cinnamon sticks
5 tsp yeast nutrient
1 pack US-05 ale yeast
I will put all the spices and pumpkin in a mesh bag, dissolve the sugar in the water and toss in the bag and boil for half an hour.

Opinions?
I don't foresee any major issues with this recipe. A couple questions/considerations though.

What temp do you plan to ferment at?
Consider dissolving the brown sugar in the cider instead of the water used to boil the pumpkin. I've read that there are very few fermentable sugars to be extracted from pumpkin. And since every solution is in some state of equilibrium, my theory is that having sugar in that water makes it less likely to get to those pumpkin sugars. Someone else may come in and say that's hogwash.
I would aerate the apple cider by pouring in half the bottle, shaking the remaining half, then pouring that half in.
Consider using pectic enzyme if you're shooting for a clear cider.

Hope this turns out wonderful for you! Keep us updated!
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Old 10-13-2013, 02:55 PM   #7
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Let us know how your recipe turns out. Sounds interesting!

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Old 10-13-2013, 03:28 PM   #8
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Interesting point on the sugar, I think I will do as you mention, which what I have done in the past and add the sugar to the juice.

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Old 10-14-2013, 08:05 PM   #9
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I just started my pumpkin cider today, everything I could find about adding pumpkin to cider was different instructions so I just winged it. I used libby's pure pumpkin and baked it to carmelize. then added vanilla extract, cinnamon, and a little bit of pure maple syrup. I mixed it all up and added it to the cider that I got started yesterday with bakers sugar (should have used brown though) and Lalvin k1-v1116 yeast. I mixed the pumpkin in as well as I could and will continue to stir it daily for another 7 days or so until it is ready to be raked to my carboy. When you do it with chunks in an infuse bag or grate it are you doing that with fresh pumpkin? All the instructions I have read or videos I have watched have been different but the one thing that had always been the same until now is they all said to camelize the pumpkin, let me know how it turns out and maybe I will try that next time.

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Old 10-16-2013, 05:09 AM   #10
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Hmm, I don't know, I was just going to boil it with the spices for an hour, I'm not sure about the caramelizing, I might have to look into that. Maybe TexasWine can weigh in on this?

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