Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Using Cider Mill Cider

Reply
 
LinkBack Thread Tools
Old 07-20-2012, 03:27 PM   #1
Chinooski
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Bloomfield Hills, Michigan
Posts: 11
Liked 2 Times on 2 Posts

Default Using Cider Mill Cider

I have been toying around with the idea of making a cider for a while now. However most of the recipes I see just use apple juice. Is there any good recipes or benefits of using local cider-mill cider?

With the season coming up in a few months I wanted to lock down a recipe beforehand.

__________________
Chinooski is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 05:23 PM   #2
MarkKF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Meriden, CT
Posts: 448
Liked 14 Times on 13 Posts

Default

I use apple juice in the off season or to test recipes but cider mill cider is what I use when I can get it. My plan this fall is to make as much as I can from Labor Day to Christmas. It racks clear after primary fermentation.

__________________
MarkKF is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 05:35 PM   #3
Chinooski
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Bloomfield Hills, Michigan
Posts: 11
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by MarkKF View Post
I use apple juice in the off season or to test recipes but cider mill cider is what I use when I can get it. My plan this fall is to make as much as I can from Labor Day to Christmas. It racks clear after primary fermentation.
Any recommended recipes you have? If it takes a long time until completion even better!
__________________
Chinooski is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 07:10 PM   #4
RobertRGeorge
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Nelson, Bc
Posts: 530
Liked 48 Times on 38 Posts
Likes Given: 10

Default

I just posted this elsewhere. If you can get the cider mill to do a blend for you it will save much tedium!

Blending is really important for good cider. If you are going to start with apples shoot for a blend of apples like this:

50% base (red delicious, golden delicious, gala etc.)
25% tart (Jonathan, Jonagold, Pippen, Granny Smith, etc.)
20% aromatic (Gravenstein, McIntosh)
5% tannic (crab apples)

You have to grind the apples pretty thoroughly to maximize juice output. I sprinkle sulfite solution mixed with the pectic enzyme on the apple pulp as I go. The pectic enzyme helps with extraction. Then I press. If you can't find crabs you can use some grape tannin. About a teaspoon of the dried for 5 gal.

You are going to get a lot of sediment so letting it sit for quite a while and careful racking will be needed. Plain apple juice would get you an OG in the neighborhood of 1.055.

For residual sweetness you could consider wine conditioner which is invert syrup with sorbate in it. That would not work if you are going for a bottle conditioned cider. I have not been able to do a sweetened cider that is sparkling with bottle conditioning. It always ferments out dry. A bit of residual sweetness adds nice balance though, so you could consider force carbonation with wine conditioner and bottle that.

You are probably going to need 125 pounds or so of apples for five gallons of juice. Last season I ground 125 pounds of apples in a Cuisinart food processor. Tedious! See if you can get an apple grinder!

I also used a small fruit press with nylon coarse mesh bags. Also tedious, but a wine press will not work well. All in all it was worth the effort.

__________________
RobertRGeorge is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 08:17 PM   #5
MarkKF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Meriden, CT
Posts: 448
Liked 14 Times on 13 Posts

Default

http://www.robshomebrew.com/apple.html
__________________
MarkKF is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2012, 08:34 PM   #6
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Chinooski View Post
I have been toying around with the idea of making a cider for a while now. However most of the recipes I see just use apple juice. Is there any good recipes or benefits of using local cider-mill cider?

With the season coming up in a few months I wanted to lock down a recipe beforehand.
Are you sure there will be any local fresh cider? Apple trees are nearly bare up here in Central MI,

I made 35 gallons from fresh pressed last year. 2-15 gal batches and a 5.
The 5 was just juice and yeast no added sugar.
1-15 gal batch was juice and 1# honey / gallon
other 15 was juice and 1# sugar / gallon.

Started in Oct and in Late Feb and early March I racked to carboys and added various flavorings and in a few, additional fermentables.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Old 07-21-2012, 03:58 AM   #7
ColdBrains
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Dryden, NY
Posts: 12
Default

Quote:
Originally Posted by roadymi

Are you sure there will be any local fresh cider? Apple trees are nearly bare up here in Central MI,

I made 35 gallons from fresh pressed last year. 2-15 gal batches and a 5.
The 5 was just juice and yeast no added sugar.
1-15 gal batch was juice and 1# honey / gallon
other 15 was juice and 1# sugar / gallon.

Started in Oct and in Late Feb and early March I racked to carboys and added various flavorings and in a few, additional fermentables.
Have't heard many orchards going on record about the upcoming harvest here in Central NY. However, after walking around the local college semi-wild orchards, checking my neighbors trees, and a few others in area the local harvest will be pathetic. Literally, no evidence of fruit on the trees; i cannot remember ever seeing a year this bad for apples in NYS.
__________________
ColdBrains is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2012, 02:28 AM   #8
Chinooski
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Bloomfield Hills, Michigan
Posts: 11
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by roadymi View Post
Are you sure there will be any local fresh cider? Apple trees are nearly bare up here in Central MI,

I made 35 gallons from fresh pressed last year. 2-15 gal batches and a 5.
The 5 was just juice and yeast no added sugar.
1-15 gal batch was juice and 1# honey / gallon
other 15 was juice and 1# sugar / gallon.

Started in Oct and in Late Feb and early March I racked to carboys and added various flavorings and in a few, additional fermentables.
I guess I'll see in September.

What kind of yeast do you recommend? Just a champagne yeast? How dry will it finish compared to juice?
__________________
Chinooski is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2012, 03:18 AM   #9
roadymi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Middle of the Mitten, Michigan
Posts: 814
Liked 31 Times on 29 Posts
Likes Given: 6

Default

Quote:
Originally Posted by Chinooski View Post

How dry will it finish compared to juice?
It somewhat depends on how much sugar you add. Pretty much any yeast will take plain cider dry.

I've been using Ale yeasts a lot. I've used 71B, D 47, Cotes des blancs (sp?)
With success. They each have their own idiosyncrocies to deal with.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied
roadymi is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider newbie - process questions for kegged sweet hard force carbed cider jfdimarco Cider Forum 3 02-23-2013 10:53 AM
Basic Cider Making Instructions - Peach/Apple Cider t_and_a_brews Cider Forum 7 01-18-2013 02:20 AM
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 08:20 PM
Still cider - backsweeten with cider and bottled - how to prevent bottle bombs ashyg Cider Forum 11 10-20-2010 03:10 PM
Cedar Creek Grist Mill Cider thomschoenborn Cider Forum 0 11-03-2007 10:20 PM