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Old 08-27-2012, 09:43 PM   #1
natureboy68
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Default Plain ole hard cider

I am able to get unpasturized apple cider from a local cider mill, i do not want to pasteurize it, my plan is to pitch a slurry/starter of either S-04/05 or Nottingham, with a bit of energizer and nutrient, immediatly and let it go...do the cider gurus see anything wrong with this? Any other yeast suggestions?

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Old 08-27-2012, 09:56 PM   #2
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I am able to get unpasturized apple cider from a local cider mill, i do not want to pasteurize it, my plan is to pitch a slurry/starter of either S-04/05 or Nottingham, with a bit of energizer and nutrient, immediatly and let it go...do the cider gurus see anything wrong with this? Any other yeast suggestions?
Nottingham and S-04 are both good choices. Add the yeast, put on the airlock, put it in a dark cool area ((60 - 70 degrees) and forget it for about 3 months. A hydrometer reading at the beginning and end would help to determine the alcohol content, But based on just raw cider you may end up with a 5 - 6% ABV product.
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Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23
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Old 08-28-2012, 12:20 AM   #3
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Are campden tabs recommended?

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Old 08-28-2012, 12:24 AM   #4
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upstatemike you rock! thanks!

i dont want to add campden tablets, i want to keep it as natural as possible, however i do know that some people will sulphite it first to knock out any wild yeasties, to get it ready for the good yeasties

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Old 08-28-2012, 12:40 AM   #5
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upstatemike you rock! thanks!

i dont want to add campden tablets, i want to keep it as natural as possible, however i do know that some people will sulphite it first to knock out any wild yeasties, to get it ready for the good yeasties
I respect that. I have yet to add any chems to my cider. Haven't gotten my hands on any unpasteurized juice yet, but I'd be tempted to take your approach.
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Old 08-28-2012, 12:51 AM   #6
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The commercial yeasts should be able to overtake any wild yeasts if you pitch while as fresh as possible.

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Old 08-28-2012, 01:35 AM   #7
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Nice plan, I'm hoping to be able to make hard cider from unpasteurized cider as well. Does anyone recommend adding any sweeteners to try to boost the alcohol content? I think I can get unpasteurized cider from cleanly raised apples from Busti Cider Mill.

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Old 08-28-2012, 01:42 AM   #8
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i understand you can use dextrose, or honey if you want a cyser, i will probably make two batches: regular cider and cyser with local honey

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Nice plan, I'm hoping to be able to make hard cider from unpasteurized cider as well. Does anyone recommend adding any sweeteners to try to boost the alcohol content? I think I can get unpasteurized cider from cleanly raised apples from Busti Cider Mill.
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Old 08-28-2012, 02:22 AM   #9
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I make a cyser with 5 gallons of cider and 3 pounds of honey. Usually gets close to 10% ABV. I ferment it dry, add some priming sugar and end up with a champagne like beverage. I've used Lavin 71b and a Lavin champagne yeast. Both worked well. This fall I'm planning on trying a Belgian yeast to see if it adds some spiciness. Not sure if I'll go with just cider or add the honey.

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Old 08-28-2012, 04:45 AM   #10
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I make a cyser with 5 gallons of cider and 3 pounds of honey. Usually gets close to 10% ABV. I ferment it dry, add some priming sugar and end up with a champagne like beverage. I've used Lavin 71b and a Lavin champagne yeast. Both worked well. This fall I'm planning on trying a Belgian yeast to see if it adds some spiciness. Not sure if I'll go with just cider or add the honey.
Three cheers for Belgian yeast! I didn't let mine go to dryness but it was a big hit with those I shared it with.
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