Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Mott's Apple Juice?
Reply
 
LinkBack Thread Tools
Old 02-28-2012, 01:29 AM   #1
joelbob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fort Atkinson, WI - Wisconsin
Posts: 3
Default Mott's Apple Juice?

While looking through several ideas for a cheap cider I found several folks suggesting that they had success with using Mott's Apple Juice. Anyone have experience using this?

__________________
joelbob is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 02:42 AM   #2
bronzdragon
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Philadelphia area, PA
Posts: 179
Liked 1 Times on 1 Posts

Default It's fine...

Yes I have many times in the past. I know, purists would cast me off for not finding an orchard to get my fresh juice from, but truth be told, it's hard to find an apple orchard around New Orleans.

With that said, I've used fresh apple cider and fresh apple juice before to make my hard cider. But myself or my wife can't tell much of a difference between the fresh pressed and Motts' after it's fermented. And when comparing the prices, fresh pressed ends up being about 4-5 times as much.

I always like to keep it on tap because my wife and I enjoy it. Anyway, I wait until Target has it on sale in the big half gallon jugs and then I stock up on it.

I have found that I like to carmelize 2-3 pounds of sugar with a little lemon juice and add boiling water to make a syrup. Then I mix that with 4 gallons of Motts' apple juice and ferment using a good strong ale yeast, SafAle 005 works well for me.

Then draw it off the primary after 10 days or so and rack into secondary for a week or two for further yeast to fall out. When you're fine with the clarity, I add a half gallon of apple juice that hasn't been fermented into the keg and syphon the fermented cider into it.

Depending on how much sugar you use, the ferment should come out to be 8-10% It will also dry out pretty good and lose a lot of the apple flavor. Adding the juice at the end, adds back a good bit of the apple sweetness and flavor and also brings the cider up to 5 gallons and a nice drinkable 6% or so. I've done many things with this basic recipe over the years. I like a couple cinnamon sticks in the keg once in awhile. I've also liked it with various berries smashed and added during the fermentations.

Good luck, and just say no to champagne yeast.

~rc~

__________________
bronzdragon is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 02:44 AM   #3
lumpher
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: texas
Posts: 4,517
Liked 119 Times on 108 Posts
Likes Given: 15

Default

i have a keg on tap with mott's. might have to drink a glass of it next...

__________________

Taps:
1: Yeti RIS clone
2: Mangrove Hefe
3: Barkshack Gingermead
4: Oatmeal Stout
5: Bavarian Wheat
6: Premium Lager

Fermenting: Concord Wine, ESB

lumpher is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 12:51 PM   #4
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,052
Liked 102 Times on 85 Posts
Likes Given: 44

Default

The only thing I've noticed is that Motts has vitamin c added to it, which seems to make the finished cider a little more acidic than I prefer. I usually use Costco brand, and have seen a noticeable difference in the acid levels. I also have acid reflux, so pretty much anything gives me wicked heartburn. Good luck!

__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 02-28-2012, 01:41 PM   #5
Pickled_Pepper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts
Likes Given: 20

Default

I use the Costco Kirkland Fresh Pressed juice also. It says on the package that it's made from U.S. grown apples. I've noticed on some brands that it could have apples from 5-6 other countries. I assume those are concentrates from China, South America, Germany, US etc and reconstituted here when bottled. Not that it's a bad thing...but I've never used a concentrate juice before.

__________________
Pickled_Pepper is offline
 
Reply With Quote Quick reply to this message
Old 04-23-2012, 12:21 AM   #6
joelbob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Fort Atkinson, WI - Wisconsin
Posts: 3
Default

Man, I left this message back in February and never got back to it. Thanks all for your input, I'm going to try it.

__________________
joelbob 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
Apple juice vs apple cider... gratus fermentatio Cider Forum 35 01-18-2014 01:09 AM
Apple Juice? or Apple Cider? jjmeldrum Cider Forum 12 12-06-2011 08:03 PM
SRM of Apple Juice lemy Cider Forum 1 11-26-2010 05:34 AM
Apple Juice vs. Apple Cider DontDrinkAndDrum Cider Forum 5 11-16-2007 02:10 AM
Which Apple Juice? waskelton4 Cider Forum 5 09-01-2006 03:56 PM