Vinz Clortho - the Keymaster of Gozer the Gozerian
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Join Date: Mar 2011
Location: St. Petersburg, FL
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Newbie Hard Cider
So I just recently discovered this forum, and it's the best thing ever!
I have been brewing beer for aabout 6 months now, and am doing real well there.
A buddy of mine brewed cider with his beer equipment, so I asked him for his recipie. After reading a few recipies in this forum, I think this might have been a crappy recipie:
13 cans Apple Juice concentrate
1 can Lime Juice concentrate
4 bags black tea
1 packet champagne yeast
5 gallons water
2-4 weeks in primary
2 weeks in secondary
Keg and force carb
OG was 1.050, which would put this around 6.7% alchohol if I let it ride to 1.000.
How do you think this is going to turn out? I did not taste my friend's result yet (his is still in secondary), and I just put this in the primary on Sunday. He instructed me that pasteurized juice would kill yeast, which is why he suggested unpastuerized concentrate, but I have since figured out that this is not tree, and that pastuerized juice with no perservatives would probably have been better choice than concentrate and water.
Any suggestions to this batch? I thought adding about a gallon of fresh juice when kegging might improve the final product. I'm afraid with the concentrate that I'm going to have a very thin cider lacking in apple flavor. Thoughts?
Primary #1 - Summer Hopped Hefeweizen
Primary #2 - Honey Mango APA
Primary #3 - Centennial Blonde
Secondary #1 - Downtown Flanders Brown (Due June 2013)
Secondary #2 - Pinot Noir Wine (Due December 2013)
Keg #1 - Bavarian Pilsner Ale
Keg #2 - Hard Cider (Spring SeaCider)
Keg #3 - Tangelo Saison
Bottled - All That Razz (Raspberry Weiss), Coco Cheerio Wheat
Last edited by TopherM; 04-12-2011 at 06:26 PM.