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-   -   Sweet cider. (http://www.homebrewtalk.com/f32/sweet-cider-80098/)

vapor2020 09-11-2008 11:55 PM

Sweet cider.
 
This finishes fairly sweet without backsweetening. I got an FG of around 1.01.

4 gallons pasturized cider with no preservatives
2 cups honey
6 oz Grandma's mollases.

Heat enough to thoroughly combine all ingredients.

Pitch:
Wyeast Bavarian wheat yeast.

Tell me what you think.

devaspawn 09-12-2008 06:27 AM

what was your OG?

:tank:

BeerPressure 09-15-2008 03:21 AM

Interested in making this. How long does it have to ferment?

jayhuff 09-17-2008 01:25 AM

:Bump:

I am interested in this as well. OG? Ferment? When to drink?

vapor2020 09-21-2008 07:16 PM

I didn't take good enough notes last time i made this. I am working on a batch right now and will have more details for you guys in about a week.

vapor2020 10-04-2008 05:25 PM

OG=1.061
FG=1.011
ABV=6.7%

Primary ferment until it stops.
Transfer to secondary for 1-2 weeks (it tastes awesome at this point).
Bottle with 3/4 cup corn sugar.

I think this stuff is delicious. Let me know what you think.

RugenBrau 10-17-2008 03:01 PM

sorbate??
 
I'm curious. How did you stop the fermentation ant 1.011? Did you sorbate it or heat pasturize it? or is that what it ended up at? I can never get my ciders to stop until they are bone dry

vapor2020 10-17-2008 11:44 PM

It doesn't always finish as sweet as 1.011, but the hefe yeast almost never drops too far below it. If you use "cider yeast" or champagne yeast, you are guaranteed a very dry end result. I don't sorbate or pasteurize, although I've considered doing a heat pasturization after the bottles are carbed. I read a technique for this somewhere. I thought it sounded like an interesting idea. If you try this recipe, you should tell me what you get.

Sager Brewing Co. 10-26-2008 05:06 PM

If you are using fresh pressed cider, your OG will vary depending on your source.

I got some fresh cider from a local farm that is 1.058 by itself.

I am doing my first ever batch of cider using nottingham dry ale yeast and no other additions. Fermenting cool in the hopes it comes out sweet.

My wife and I heated up some of the fresh cider with a cinnamon stick in it and it was great, does anyone know if you would have to sanitize cinnamon before adding it to the fermenting cider? Maybe boil it?

eulipion2 11-20-2008 10:13 PM

Just put this one down to ferment on Tuesday. I used:
4 gallons Naturally Preferred Organic Apple Juice (on sale at Kroger)
16 oz. clover honey
6 oz. Brer Rabbit Full Flavor Molasses (didn't know if I should use "full flavor" or blackstrap)
1 packet of Danstar Munich yeast

OG: 1.060

For next time, I might dissolve the honey and molasses in a 1/2 gallon of heated juice just for the sake of mixing. Also, is yeast nutrient/energizer needed?

I've read in other posts that ciders should be aged/conditioned for at least a few months, but could this be good sooner?

Thanks


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