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-   -   KISS (Keep It Simple, Stupid!) Sweet/Tart Cider (http://www.homebrewtalk.com/f32/kiss-keep-simple-stupid-sweet-tart-cider-333499/)

UpstateMike 06-06-2012 01:45 AM

KISS (Keep It Simple, Stupid!) Sweet/Tart Cider
 
KISS (Keep It Simple, Stupid!) Sweet/Tart Cider

I'm not looking for anything fancy schmancy, no exotic ingredients like the left testical from a two horned unicorn, I just want to get back to basics. A nice, sweet/tart cider, lightly carbed. Here's the gameplan.

Ingredients:
8 x 96 ounce bottles (6 gallons) Wegmans 100% Apple Juice, pasteurized, only vitamin C added
Enough dextrose to get a SG of 1.080
Nottingham Yeast
6 tsp Malic Acid, maybe more (to taste)

Make the yeast starter. In an Erlenmeyer flask, add 400 ML of juice, and 100 grams of dextrose. Mix well on stirplate for 15 minutes. Add Nottingham yeast, mix for an additional 30 minutes. Cover flask with paper towl and rubberband, and set aside for a few hours to get the yeast growing.

In a 6 gallon carboy, combine juice and enough dextrose to get a SG of 1.080. Mix well. Add yeast starter. Mix well. Cap with airlock and ferment in a cool (below 70 degrees) location.

When gravity reading is 1.040 (I'm estimating 7 - 10 days), it is time to bottle. Rack into bottling bucket. At this time, add 6 teaspoons of malic acid (add more or less to taste, I'm estimating 1 tsp / gallon). Bottle the cider.

Check the bottles every day. When they get to 1.030, they should be carbed and are ready to stovetop pasteurize.

The drop from 1.080 to 1.030 should give an ABV of 6.6%. It will be on the sweet side. For reference, a bottle of Angry Orchard Crisp has a gravity of 1.032, and is 5% ABV.

Southernmost11 06-06-2012 01:48 AM

Sounds like you got it together.

roadymi 06-06-2012 03:25 AM

Hey USMIKE,

I've thought about doing this process but I was afraid that bottling this soon there would be a lot of yeast sediment in the bottles. What's your thoughts on this?

Could a person cold crash at 1.04 and still have enough yeast activity to carb up?

UpstateMike 06-06-2012 11:41 AM

Quote:

Originally Posted by roadymi (Post 4147512)
I was afraid that bottling this soon there would be a lot of yeast sediment in the bottles. What's your thoughts on this?

I have always bottle conditioned, and as a result, I have always had some yeast sediment. It has never bothered me, or anyone else that has had my product. I'm guessing it will be 3-4 days for it to drop from 1.040 to 1.030 in the bottle, so I don't really see any problems.

Quote:

Originally Posted by roadymi (Post 4147512)
Could a person cold crash at 1.04 and still have enough yeast activity to carb up?

Probably, but I'm thinking it will take quite a bit longer than my estimate of 3-4 days of bottle conditioning without cold crashing. Maybe 2 weeks, maybe more? I dunno, as I have never tried. This might call for a small test batch. :tank:

dinnerstick 06-06-2012 12:12 PM

Quote:

Originally Posted by roadymi (Post 4147512)
I've thought about doing this process but I was afraid that bottling this soon there would be a lot of yeast sediment in the bottles. What's your thoughts on this?

i share this concern; it's not the yeast activity in carbing up the cider after bottling that troubles me, normally that would be done after the cider had largely cleared and give you a normal bit of sediment. it's that all that yeast in the cloudy, actively fermenting cider is going to die when you pasteurize and you're gonna get a big clump of dead cells along with whatever other particulate matter hadn't yet had a chance to settle out or precipitate. i tend to think that it's not a problem if you are going to drink it quickly but i would be wary about having the cider sitting on all that dead stuff for more than a couple months. that's why i would cold crash first. i've seen bottles that had been pasteurized while actively fermenting, and there's a hockey puck at the bottom, but i have never tried something like that after aging, so i honestly can't confirm that they wil develop off flavors, it just seems likely to me. that's my 2c anyways, might only be worth 1 in today's money. say hi to danny wegman for me

roadymi 06-06-2012 12:27 PM

Quote:

Originally Posted by dinnerstick (Post 4147980)
that's my 2c anyways, might only be worth 1 in today's money. say hi to danny wegman for me

1c and with today's political policies rapidly heading towards 1/2c. :off: I know
Who's danny?

Vox 08-22-2012 12:45 AM

Has anyone tried this recipe? I'm looking for an Angry Orchard clone.

UpstateMike 08-23-2012 03:44 AM

Quote:

Originally Posted by Vox (Post 4350496)
Has anyone tried this recipe? I'm looking for an Angry Orchard clone.

Hold off on trying it. It's ok, but I can do better, so I'm working on KISS v2.0 right now.

Vox 08-23-2012 05:01 AM

Quote:

Originally Posted by UpstateMike
Hold off on trying it. It's ok, but I can do better, so I'm working on KISS v2.0 right now.

Ok. I'll make something else in the meantime unless you'll have this ready soon.

UpstateMike 09-23-2012 06:07 PM

KISS V1 Revisited

After sitting in bottles for a couple months, I chilled a 6 pack and tried some. I must say that sitting for a while works magic on this batch. It's not a clone of AO Crisp, but it is good. A little more sediment in the bottles than usual, but its tolerable.

KISS V2 has been in bottles since the beginning of September. In October I will crack one open and see where we are with that recipe.


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