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Old 08-31-2011, 02:04 PM   #1
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Default 5 Day Sweet Country Cider

Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: None
Batch Size (Gallons): 4
Original Gravity: 1.076
Final Gravity: 1.040
Color: Unfiltered Amber
Primary Fermentation (# of Days & Temp): 3
Tasting Notes: Full bodied, sweet, hint of tartness, and keeps most of cider's original flavor.

So I was at the local orchard the other day, and decided to buy a few gallons of fresh (unfermented) cider to make hard cider. I gave it a taste and enjoyed it so much that I decided I wanted to brew it in a way that keeps as much of the original flavor as possible. Also, this recipe is a huge time saver, as it is ready in less than a week!

4 gallons fresh, unfiltered pressed apples (uv pasteurized)
1 1/4 lbs brown sugar
2 cinnamon sticks

1) Pour 3 1/2 gallons of juice into fermenter
2) Heat remaining half gallon with cinnamon sticks and brown sugar until sugar dissolves properly. Let cool to room temp.
3)Combine mixtures and mix vigorously to oxidize.
4)Hydrate and Pitch yeast.

-Let ferment for about 2-3 days, or until it hits 1.04.
-Bottle it. No need to rack of clear, this stuff is going to be cloudy no matter what you do to it, as it hasn't really fermented that far. it may help, however to give it a day in the fridge to get rid of excess yeast. I didn't do this though.

Let it sit in bottles for a day or so to carb, then bottle pasteurize. I did this by using my sanitize/rinse setting on my dishwasher of 10 minutes, but you can also do it on the stove (see stove-top pasteurization sticky).

Result:
A sweet, hard cider at about 5% abv that keeps a lot of original cider flavor, and is just a tad more tart and dry than the unfermented version. Definitely looks "rustic" due to its cloudiness. Cheers!



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Old 09-05-2011, 01:12 PM   #2
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Any problem if it isn't pasteurized?

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Old 09-05-2011, 01:15 PM   #3
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Any problem if it isn't pasteurized when you get it?

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Old 09-05-2011, 01:15 PM   #4
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Any problem if it isn't pasteurized?
The bottles will blow up if you bottle a sweet cider before it's finished and the yeast isn't stopped by pasteurizing.
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Old 09-05-2011, 01:44 PM   #5
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I mean if it isn't pasteurized when you get it from the mill?

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Old 09-05-2011, 01:49 PM   #6
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I mean if it isn't pasteurized when you get it from the mill?
Oh, well, then whatever wild yeast and stuff that is in the cider will ferment rather than the yeast you pitched. It might be quite good, but it could also be quite bad. The UV pasteurizing would kill any wild yeast and bacteria for you so you could add your chosen yeast strain. You could use campden tablets if the cider isn't already pasteurized for you and you want to kill any wild bugs in there.
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Old 09-05-2011, 01:59 PM   #7
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If it isn't pasteurized from the mill, would you just heat it to pasteurize it, then cool it, and continue from there? I'm trying to find a quick, easy, good tasting recipe that will be widely accepted by people so I can serve it through the fall get togethers. This one sounds like a winner. I don't want to expend all my time on a cider, I would rather save that for my beer. Since I have never had or made a hard cider, is it much better carbed? I know we like sparkling grape juice around the holidays, so I assume the same would apply here.

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Old 09-05-2011, 02:00 PM   #8
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Do the campden tablets affect the flavor at all? Would it be better to use them or heat to pasteurize it?

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Old 09-05-2011, 02:05 PM   #9
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Also, I didn't see what kind of yeast was used for this recipe.

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Old 09-06-2011, 01:12 AM   #10
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I used Nottingham ale yeast for the recipe. I use it for a lot of recipes as its a good neutral yeast. I know most people use campden tablets for recipes, but I don't. I've never heard any complaints about off flavors from campden tablets.

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