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Old 09-10-2012, 04:14 AM   #11
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got a 1st place in the cider category at the BRBO in Asheville this week-end!

MC

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Carbonic bite? Is that like the bubonic plague?
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Old 09-10-2012, 05:01 AM   #12
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Wow super awesome pimp tacular!

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Old 09-11-2012, 10:10 PM   #13
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Originally Posted by Misplaced_Canuck
I think I've made one of the best batches of cider that I've ever made, so I thought I'd share the recipe... (why not!)

Ingredients:
5 gallons (10x 1/2 gallons) of Wal-Mart apple juice, no preservatives, made from concentrate. Only ingredients are apple juice concentrate, water and ascorbic acid.
Wyeast 1028 (vial from a previous beer batch - you can use a new pack)
1/2 tsp Potassium metabisulfite
2 1/2 tsp Potassium sorbate

I made a starter from 1 of the 1/2 gallons of juice, which I put on the stirplate with the Wyeast 1028 vial. I let the yeast start good and strong (2-3 days in my case).

Pour 4 gallons (8x 1/2-gallon) of the apple juice in a sanitized carboy, and add the yeast starter. Put airlock on top. [This reserves one 1/2 gallon for back sweetening]

Let it ferment around 72F (Wyeast 1028 generates some nice aromas/flavors around that temp). Fermentation time was approximately 2 weeks.

Rack over to secondary, and add the metabisulfite and the sorbate, and I gently rocked the carboy to mix it in. Secondary for about 4 weeks. The cider should clarify very nicely.

I then kegged the cider into a corny, adding the final remaining 1/2 gallon of apple juice to make it 5-gallons. Carbonate to around 2.8-3.0 volumes, chill and serve.

It is quite reminiscent of a woodchuck, but a tad less sweet. I consider woodchuck to be very sweet (call it "10/10 for sweetness"), my version is closer to a 7/10 for sweetness.

I'll post a picture shortly. It's got a light golden hue and a fabulous clarity. Very good aroma & taste of apples/juice.

MC
How would I do this if I wanted to bottle carbonate? Skip the sorbate and use some concentrate to prime rather than half a bottle of juice?
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Old 09-12-2012, 02:11 PM   #14
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How would I do this if I wanted to bottle carbonate? Skip the sorbate and use some concentrate to prime rather than half a bottle of juice?
I wouldn't recommend it UNLESS you do pasteurization. There's a thread about that somewhere on this site. Not saying it can't be done, but you'd have to be very careful at what time you pasteurize.

... Started another yeast on Monday, here comes batch #5. I've been getting Wal-mart's apple juice for $1.49 for 1/2-gal, works out to a $15 5-gal batch (I reuse yeast).

MC
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Old 09-12-2012, 02:15 PM   #15
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Quote:
Originally Posted by Misplaced_Canuck

I wouldn't recommend it UNLESS you do pasteurization. There's a thread about that somewhere on this site. Not saying it can't be done, but you'd have to be very careful at what time you pasteurize.

... Started another yeast on Monday, here comes batch #5. I've been getting Wal-mart's apple juice for $1.49 for 1/2-gal, works out to a $15 5-gal batch (I reuse yeast).

MC
I tried my hand at stovetop pasteurization on my last batch and will again this weekend so I don't mind doing so.

How does walmart juice compare to treetop? I know they have regular and no sugar added.
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Old 09-13-2012, 03:04 AM   #16
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I tried my hand at stovetop pasteurization on my last batch and will again this weekend so I don't mind doing so.

How does walmart juice compare to treetop? I know they have regular and no sugar added.
Wal-mart's has water, apple juice concentrate, and ascorbic acid, nothing else. Ferments easily and quick, too! I have a starter on the stirplate right now, at 36 hours the krausen(!) came out of the top of the erlenmeyer!

MC
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Old 09-22-2012, 01:55 PM   #17
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I'm a little confused on how to bottle this. Could someone explain the best way to do this? Do I still need the Potassium metabisulfate and potassium sorbate? What exactly do these do?

thanks

Steve

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Old 09-22-2012, 02:11 PM   #18
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Hey Steve,

I have made a batch of a similar cider, and I will be making another this weekend. Bottling is very easy. You just put apple juice and yeast in primary, let it sit for a few weeks, then rack to bottling bucket. I backsweetend with 4 cans of thawed "frozen apple juice concentrate". So just rack onto the concentrate. Let sit in bottles for 3 days, then Stovetop Pasturize the batch of bottles.

So easy!!!

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Old 09-22-2012, 03:46 PM   #19
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Great link for Stovetop Pasteurization, thanks

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Old 09-24-2012, 01:10 AM   #20
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So i made this recipe 3 weeks ago as my first cider.
I was dumb and read it wrong 3 or 4 times and thought the Potassium metabisulfite and Potassium sorbate were some wort of yeast nutrient or something, so i added them in at the same time as the yeast. It did bubble a little during fermentation, less than my beer usually does, so i just thought it was a cider thing. But now i just read the recipe correctly and then looked up the two chemicals and found that they stop fermentation! Ill check the gravity this week and see if anything actually happened.

I also have a general question about stopping fermentation. If i do everything correctly, and add the sorbate and sulfite at the correct time and then cold crash it, will i be able to back sweeten it without it fermenting any more? What exactly do the two chemicals do to the yeast? Would i be able to bottle the cider from a keg and keep the bottles at room temp after force carbonating in the keg?
Thanks again and ill report back on my SG readings.

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