jfruser

Recipes 

Howdy:

First post here at HBT.

I used to brew a lot, but life got in the way. I aim to get back into brewing the way I got in: a quick & dirty hard cider.

Way back when dinosaurs roamed the Earth and there was a homebrew supply store at the intersection of Red & Bird Roads just north of U Miami.

The owner* of the shop had a quick & dirty hard cider kit:

• 1 airlock
• 1 stopper
• 1 packet of champaign yeast
• Directions

It called for a gallon of apple cider or juice and was good-to-go in 3 days or so, when it was chilled and immediately consumed. The results were a semi-dry carbonated product.

I was wondering if this sounds right. I am not looking to maximize alcohol or craft a wolrd-beater, just trying to confirm my sketchy memory. I did a few different searches, but nothing this simple poped up.

Anyways, thank in advance for your pointers. Y'all sure have a nice forum and I expect I shall be back for more help and maybe even some contributions in the near future.


* I brought my dad to the store one time and the owner gave him the run-down on home brewing and offered us samples from his draft setup. When we left my dad said, "That was one of the nicest and mellowest store owners I have ever met!" I replied, "It is 2:30PM and he opens shop at 11AM. He also hits the tap pretty regular at 11AM. He ought to be good & mellow right about now."

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Regards,

jfruser

"We have now sunk to a depth at which re-statement of the obvious is the first duty of intelligent men."
----George Orwell

"Do not suppose that abuses are eliminated by destroying the object which is abused. Men can go wrong with wine and women. Shall we then prohibit and abolish women?"
----Martin Luther

Teromous

Recipes 

Man I love Apfelwein

It has gained enormous popularity for its simplicity and the convenience of regular apple juice.

Kauai_Kahuna

Recipes 

Three days may take it from a SG of 1.045 or so to around 1.035. I would say 5 days and then crash chill it in the fridge to target a SG of 1.015 or so.
But you really do want a hydrometer, use it and you will have a hard time going wrong.
I would say a FG of 1.010 would be to most peoples liking.
Best of luck, and hopefully the brewing will become a regular hobby again.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

Jaybird

Vendor Ads 

Recipes 

1 gallon of juice to 1 pack of yeast. Hmmmm ya I would say it "could" ferment out in 3 days. Thats a bunch of yeast. When you think a single pack is good for a 5 gallon batch, and will ferment it out in about 6 days.

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david_42

Recipes 

Yes, you'll end up with a mildly alcoholic sweet cider. The sweetness makes it drinkable.

There's a German wine that is made at harvest time and sold when it's partially fermented.

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Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"