Originally Posted by HSM
Even after 16 weeks in the carboy it still tastes "hot" and too dry for my tastes... This is not a beverage that you can make in a couple weeks.
Many people have mentioned that this is a recipe that really needs to condition a looooooooong time, both in the primary and in the bottle/keg. I've seen people write about using better wines yeasts, but still complain about the "hot" (or "hoochy") taste.
An alternative I tried recently is Brandon O's "graff" cider brew
. It's made with a mini-wort (about a gallon), add four gallons of non-concentrated apple juice, pitch a normal brewing yeast (I used Safale US-05, but others use Nottingham), and you're off! Five gallon carboy with a blowoff tube (small one through the bung), and it was pumping out CO2 like made four hours after pitching.
The best thing about this recipe is the speed with which it's ready. I anticipate four weeks in the primary carboy, and three-to-four weeks in bottles, and BAM! Drink and enjoy. I took a taste of it after almost three weeks, and it's dang tasty.
It's also nice that you only brew a gallon of wort, with very little hops, so you can do it on your stove in a smaller pot.
Whatever you go with, enjoy!