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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > My Current Recipe - Sweet Carbed Cider
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Old 10-03-2011, 03:25 PM   #1
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Default My Current Recipe - Sweet Carbed Cider

OK - I've done this a few times now and after reading a TON on here from all the AWESOME members, I am down to the current recipe:

Recipe for 3 Gallons:

  • 3 Gallons of Costco or Sams Apple Juice (house brands)
  • Add 2 Cups Sugar
  • Mix in a 5 Gallon Food Grade Plastic Bucket w/ Airlock
  • Add 2 tsp of Pectic Enzynme
  • Add half a packet of dry Safale S-04 Ale Yeast
  • Airlock Primary and wait 2 weeks
  • Siphon to secondary carboy - depending on SG let settle for anywhere between a day or a week + or down to about 1.015 SG
  • Clean/sterilize primary bucket
  • Siphon back to bucket, back sweeten with condensed apple juice to 1.05 SG or about 2 cans
  • Bottle in 22oz bottles and cap
  • Bottle Condition for up to one week - test with a small plastic bottle for pressure along the way and pasteurize when plastic bottle is firm to touch (last batch was only 2 days of conditioning).
  • Run bottles through wash cycle of the dishwasher for pasteurezation
  • Move bottles to fridge and enjoy, or back to rack for long-term aging. Continue to watch plastic bottle and test for tightness of plastic.
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Reason: Updated current recipe
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Old 10-03-2011, 04:22 PM   #2
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If your using store bought juice its pasturized, so you dont need to use the campden.

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Old 10-04-2011, 01:05 PM   #3
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I did a batch without Campden or Pectic Enzyme - it came out cloudy and delicious. Thanks for the tip - I may go with only Pectic on my next batch, which is coming right up!

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Old 10-04-2011, 01:51 PM   #4
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so if it's been pasteurized via UV light you don't have to use campden tablets?

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Old 10-04-2011, 02:11 PM   #5
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The method of pasteurization doesn't matter.You use campden to kill wilds yeasts.If it's pasteurized by any method thats all ready done.

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Old 10-04-2011, 03:41 PM   #6
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how much would using brown sugar instead of white sugar change up the end taste of the cider?

I'm going to be making some hard cider this weekend and I like the recipe above but i've heard of people using brown sugar as well.

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Old 10-04-2011, 03:51 PM   #7
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Quote:
Originally Posted by weejub View Post
I did a batch without Campden or Pectic Enzyme - it came out cloudy and delicious. Thanks for the tip - I may go with only Pectic on my next batch, which is coming right up!
NP. Ive made a few store bought juice wines. They are super simple and only take acouple minutes to whip up. No boiling/campden etc. Welches White grape, Welches Concord, White grape/peach. If its Welches Ive found it makes great wine lol. Try them sometime their pretty good
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Old 10-06-2011, 04:15 PM   #8
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Hi just to give my 2 cents but i've just had a go using the yobrew recipe with red wine yeast-worked v nicely (adding sweetened apple juice in stages to get 9% odd but never going above 1.065) much better than the strongbow brand stuff we get in the uk. Anyway occured to me that sterlilising stuff(nice idea though will try when i have a dishwasher) and sorbate stuff probably OTT as i just racked the cider into a 2l pop bottle a bit early (s.g of 1.008) and refrigerated it (which will kill the yeast) got something like a cider?chardonnay? as was flat. Nxt time am thinking to let carb up with extra sugar also leaving more yeast to get the job done and then refrigerate (should prob have left 3-5 days to be sure but feel fine atm lol) Is similar method to elderflower champagne anyway also happy to hear any obvious faults with my method as am a complete noob

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Old 10-07-2011, 12:39 PM   #9
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Quote:
Originally Posted by chairbornrangerx View Post
how much would using brown sugar instead of white sugar change up the end taste of the cider?

I'm going to be making some hard cider this weekend and I like the recipe above but i've heard of people using brown sugar as well.
I honestly don't taste a lot of difference. On the brown sugar, I boiled it first, though with some water.
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Old 10-14-2011, 12:39 AM   #10
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Well at two weeks I was still at 1.05+ SG!!!

Not sure if yeast was old or if I put in less than I thought, but got very little cake compared to previous batches.

I moved to secondary and am doing SG again in a week or so.

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