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breisspastor · 10-20-2008, 07:55 PM

Ok, just bought some cider from a local Orchard and looking to make some Alcoholic beverage out of it. Then:
-It is not Pasteurized, What do I do about that?
-What Kind of sugar should I add honey, Brown, Cane, Beat...It would be nice to pack a wallop.
-What kind of yeast- I am thinking a champagne or something....Give me your secrets or best tips for some fresh cider just waiting to Bubble!

FatDuc · 10-20-2008, 07:56 PM

Have you measured the gravity of what you have yet?

breisspastor · 10-20-2008, 07:59 PM

nope...I haven't ever used the gravity meter I have... Why is it important now?

FatDuc · 10-20-2008, 08:03 PM

Depending on the gravity you might like to be a bit more scientific about how much more fermentable sugar you want to add to reach a desired alcohol level.

If you really don't care and just want it to be somewhere between say 8 to 10% ABV, I'd say just add 2-3 pounds sugar and have at it. It might not taste as good as it could, but if you just want to get buzzed on it, go for it.

Cheers!

breisspastor · 10-20-2008, 08:07 PM

How will this effect taste? I'm not just looking to get buzzed. I would like to have the best stuff I can. What kind of reading am I looking for the Gravity and how would that effect how much sugar I put it? Thanks For your time.

Tenchiro · 10-20-2008, 08:09 PM

My last batch was just cider and ale yeast, it is still fermenting but man is it good. The OG was 1.046 so it won't get too strong but it is very drinkable.

If you wanted a stronger version you could go the applfelwein route and add 2lbs dextrose, and use Montrachet or EC-1118 for yeast.

breisspastor · 10-20-2008, 08:14 PM

Thanks! DO I have to do anything about pasteurization?
How long until you can start drinking- 6weeks? 2 months? Longer....?

***Yooper*** · 10-20-2008, 08:14 PM

For the most drinkable cider, simply adding yeast to the cider gives you a nice 5-7% ABV drink. You can boost the ABV, and the cider will become more wine-like. I actually make an apple wine out of apple juice/cider and it's great. It's not like cider, though- more like a fruity white wine. It's up to you- both drinks have their place. If you want a more apple-y drink, pure cider is the way to go. If you want a more wine-like drink, add some dextrose to boost the SG up to the 1.070 range (or higher- mines' around 1.095 and finished at 12%)
Just about any yeast you use will have the cider finish dry. It can be sweetened though, after fermentation is over, by either stabilizing and adding sweeteners or by adding unfermentables sweeteners.

lapaglia · 10-20-2008, 08:15 PM

My last batch was 1.050 with no added sugar and EC-1118 It gets bottled in a few weeks. IMO best taste is no added sugar.

breisspastor · 10-20-2008, 08:42 PM

I think I will try it without sugar.
IS there any problem with it NOT being pasteurized?