Quick cider

I'm looking to compromise quality for speed here. In a relative pinch. Looking to turn around a cider in a week that (to untrained palates) is drinkable. Suggestions on ingredients? I suppose I'll be going with some sort of commercial non preservative apple juice and throw it in a gallon jug. Before guests arrive, I will just rack it into another gallon jug so as to avoid yeast when poured. Will leave in fridge the night before to chill and make yeast dormant. What kind of yeast should be used? Is there any that is infamous for a quick turnaround and a relatively low to mid range alcohol content?

I have a good idea for when your in a pinch. Get yourself a gallon of already made apple cider, no preservatives etc. Put in a cup and a half of sugar, used cider yeast or champagne yeast. Let her rip for a week, get yeast killer and use it, then bottle it. If it's too dry, add in some apple juice for taste


Sent from my iPhone using Home Brew

Take juice and don't add extra sugar.... should be done in a week.

1 gallon 100% apple juice
3/4 cup table sugar
3/4 cup brown sugar
Yeast nutrient by bottle instructions
Yeast of choice ( I've tried 3 different yeast with little to no taste change)
Ferment as long as possible and gold crash 36 hour minimum ( yeast flavor kills it even for the bud light kinda people)
After cold crash add sugar cinnamon and nutmeg to taste you now have applepie panty dropper.


Sent from my DROID RAZR using Home Brew mobile app

What Randzor said. The addition of sugar to cider which seems to be so ubiquitous here is the reason cider has to age. I have cider bottled (now kegged) continuously. Always just juice + an ale yeast. I let it ferment out for 2 weeks in the low 60s but you can certainly have it fermented out in a week if you kick the temperatures up a bit.

Randzor said:

Take juice and don't add extra sugar.... should be done in a week.

Click to expand...

+1... 2 to 4 pounds of brown sugar add your washed yeast from your ales

Sent from my SGH-T769 using Home Brew mobile app

Don't add sugar.... It makes the cider ferment longer than a week...

Randzor said:

Don't add sugar.... It makes the cider ferment longer than a week...

Click to expand...

Depends on how you like it too... I like mine with 2lb, 5 gal of juice and pulled at 1.012ish. A week might be enough, can't remember I just pull it when it hits my FG.

Sent from my SGH-T769 using Home Brew mobile app

Not to be mean but read the op... he has a week to get it fermented...

yallwatchthis said:

1 gallon 100% apple juice
3/4 cup table sugar
3/4 cup brown sugar
Yeast nutrient by bottle instructions
Yeast of choice ( I've tried 3 different yeast with little to no taste change)
Ferment as long as possible and gold crash 36 hour minimum ( yeast flavor kills it even for the bud light kinda people)
After cold crash add sugar cinnamon and nutmeg to taste you now have applepie panty dropper.


Sent from my DROID RAZR using Home Brew mobile app

Click to expand...

You sir, are the man.


Sent from my iPhone using Home Brew

I threw 5 gallons of 100% apple juice on a beer trub and it was fully fermented in under a week. 64 degree room temps. Ferment started almost immediately. It was cloudy as all hell, but it fermented out in 3-4 days down to 1.001. If I'd have crashed colder and earlier, I think I'd have got to where I am now 3-4 days ago. I was initally crashhing at around 45degrees, but moved to garage where temps are hovering close to zero. Clearing up nicely.

16 days in primary looks like this:

1 gal store bought juice
1 can FAJC
Safcider yeast

Will be about 7%, and should be done in a week. Maybe a little yeasty, but not bad if cold.