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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Making hard cider from store-bought apple juice
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Old 05-01-2014, 02:05 AM   #41
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Originally Posted by SeeAliceBrewery View Post
The Walmart Juice works very of brew buddies has a great recipe. I have drank many of his batches....So I decided to make my own...will be back sweetening and bottling next weekend...then pasterurize a few days later...and we use the WL English Cider Yeast...the pic shows all the ingredients!
Wlp002 makes the perfect cider. I won't use anything else anymore.

I started using Indian Summer Michigan apple juice and blended 3.5 gallons with 1 gallon of Indian Summer Apple Cider. No absorbic acid, no preservatives, all whole apples or concentrate. I've made batches using the cheaper brands and they turn out subpar.

3.5 gallons IS michigan apple juice
1 gallon IS apple cider
2 lbs dark brown sugar (simmered until dissolved into 1qt of the IS michigan apple juice)
1L of Wlp002 (starter using 600ml of the IS michigan apple juice)

Ferment mid 60s.

In keg, add enough K meta and K sorbate for 5 gallons. Backsweeten at kegging with 2 cans of apple juice concentrate. (or one 1/2 gallon bottle of IS juice)

Keg at 40 degrees at 15 psi.

Once it's kegged I have to make another batch to keep up with demand.
thaymond is offline
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Old 05-02-2014, 06:53 PM   #42
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Location: Lethbridge, Alberta
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For a change I made a 20 liter batch (ca. 5 gallons) with 12 l of apple juice and 8 liters of apple-lime juice (Sunrype brand) and threw in a 2 cups of boiled up white sugar. After 2 weeks fermenting and 2 weeks kegged and cold it was OK, but the lime taste was a bit too much. Now after an additional month, the flavors have blended quite nicely and it has a nice bite to it. I used 1118 champaign yeast.

OG: 1.049 @ 21 C, 70 F.
FG: 1.002
ABV= 6.2%

I definitely would do this again although with a little less Apple Lime.

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Old 05-03-2014, 07:34 PM   #43
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I use the Wal-Mart cheap crash and corn syrup because I was too lazy to run back to three hbs to pick up the dextrose I had put in my recipe so far I love it and might not need to back sweeten. Also add some cinnamon and clone to you brown sugar or some pumpkin spice

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Old 05-04-2014, 07:46 PM   #44
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I made cider with motts juice SG 1.054, FG 1.004. It cleared after 10 days, and I racked into secondary for 10 days. No more yeast has fallen out and it's clear. I used English Cider Yeast. I put 1.5 tsp of potassium sorbate last night. I started to taste to back sweeten and it was sparkling. Is fermentation done? Can I back sweeten with out a bomb?

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Best Regards,
Chad L. Smith

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