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Old 01-29-2013, 05:54 PM   #1
Gingerpower12
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Default need help (small batch cider)

Try to find a 1 gallon recipe for hard apple cider made with apple juice
Thanks for helping me
Gingerpower

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Old 01-29-2013, 07:23 PM   #2
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Default just do it!!!

Yaa mon! Just jump into it!
i lean towards a glass jug of quality juice/asorbic acid only allowed.
Add alittle less than a half pkg of redstar yeast...champange/cuvee/montrarat..ect...2.00$ at brew store..no bread yeast!!! 8$ for 5pkgs on ebay/no shipping.
shake 10 times.....put a medium balloon with a pin hole in it on the mouth.
keep around 65 degrees give or take 5ish.
this will give you a 6ish % alcohol...add 1/2 cup sugar if more is desired.
dont sweat the small stuff and have patience...
put in frig and drink when the balloon is flaccid.
ENJOY!!! TOO much fun!!!!!!!

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Old 01-29-2013, 08:22 PM   #3
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and you can add a tablespoon fo fresh ginger too!

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Old 01-29-2013, 09:24 PM   #4
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Thanks
Gingerpower

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Old 01-30-2013, 02:57 AM   #5
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I used this walk through. It helped me understand the process and layed out everything I needed to buy ad do. It's super easy, produces a gallon.
I'm about 1 week into my first batch.

http://m.instructables.com/id/Home-Brew-Hard-Cider-from-Scratch/

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Old 01-30-2013, 03:16 AM   #6
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Yeah, cider really isn't hard. Start with any applejuice or cider that doesn't have either potassium sorbate or potassium metabisulfite in it. Add sugar, preferable brown sugar, slowly until you hit your target gravity. I don't like to go over 1.100. If you want more apple flavor, don't add any sugar at all.

Something to watch out for is "apple juice cocktail". It's generally got a lot of ingredients and doesn't ferment well, even when it doesn't have preservatives in it. Preferably, your juice should have between one and three ingredients. IE: Apple juice. Apple juice, ascorbic acid. Apple juice concentrate, water, ascorbic acid. Pasteurized juice is fine.

Your FG should be about 1.050, with no sugar. Add your yeast, champagne yeast works well but if your going to be brewing in a container that won't have a lot of head space then montrachet is a good idea. It's less likely to cause a foam over.

If you like ginger, then a tablespoon or three of fresh ginger is nice. I like to drop a cinnamon stick in mine after it's hit FG.

Yeast nutrient is a good idea, usually 1 tsp/gallon is good. Half a tsp of pectin enzyme wouldn't go amiss either. Pectin enzyme breaks down a carbohydrate that is sometimes present in apple juice that can cloud the final product. It won't make any difference to the taste, just the clarity. Neither are really necessary though.

If you omit the nutrients and use additional sugar, plan on aging the result for about 3 months after it's hit FG for it to be good. It will get you drunk as soon as it hits fg, but it won't taste very good.

Happy Brewing!

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Old 01-30-2013, 12:49 PM   #7
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Hi all
Just starting my 1gal batch. Went to brew shop to get some pectolase and they told me to chuck in 1 crushed campden tab and leave for 24h which I have done but my main concern was that I have either ale yeast or cider yeast ( youngs ) enough for 23L and they said just add the entire lot?? Will be adding 1LB LIGHT BROWN SUGAR + 1LB HONEY. Is this too much yeast?
Tia

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Old 01-30-2013, 01:05 PM   #8
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If it's an 11g packet, I'd say you don't really need that much. 5-6g would be fine if you rehydrate in 90º-100ºF water/juice for about 10-15 mins. I make 1 gallon batches with 5g of Nottingham all the time.

That said, my OG is usually around 1.060. If your OG is up towards 1.100, I'd use the whole 11g.

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Old 01-30-2013, 01:28 PM   #9
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Thanks PP
Looking at doing this the proper way ish, Sooo much to learn. Hoping to start a kit soon either a perry or stout, I know they are completely different but need a start to learn the basics..
Thanks again

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Old 01-31-2013, 02:45 AM   #10
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Quote:
Originally Posted by Pickled_Pepper View Post
If it's an 11g packet, I'd say you don't really need that much. 5-6g would be fine if you rehydrate in 90º-100ºF water/juice for about 10-15 mins. I make 1 gallon batches with 5g of Nottingham all the time.

That said, my OG is usually around 1.060. If your OG is up towards 1.100, I'd use the whole 11g.
Yup. If you only use half the packet, you can tape it up and put it in the fridge. It should be good there for months.
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