Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Cider > Craisin Hard Cider

Reply
 
LinkBack Thread Tools
Old 07-23-2012, 09:17 PM   #1
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 242
Liked 15 Times on 13 Posts
Likes Given: 22

Default Craisin Hard Cider

Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: apple juice
Batch Size (Gallons): 3
Original Gravity: 1.068
Final Gravity: About 1.010
Boiling Time (Minutes): 30ish
Color: Amber
Primary Fermentation (# of Days & Temp): 2 weeks
Additional Fermentation: none
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Tastes good

3 gallons of Treetop crisp cider
4.5 cups of white sugar (brown would work too
1 package of Nottingham brewer’s yeast
About 1/3rd pound of craisins

Soak the yeast in some cider. I boiled the sugar in some cider until it reached the soft ball stage (could cook longer. Mix two gallons of cider into the sugar syrup, then pitch everything into the carboy, and add craisins.

OG is 1.068 plus whatever comes out of the craisins.

Fermented at room temp (70ish degrees) for 2 weeks, cold crashed when slightly above the desired finished SG, siphoned off and pasturized in a large (enameled) pot before bottling.

__________________
Brann_mac_Finnchad is offline  
 
Reply With Quote Quick reply to this message
Old 07-24-2012, 12:31 PM   #2
ruralbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Strum
Posts: 242
Liked 74 Times on 48 Posts
Likes Given: 34

Default


When I make my Cran Cider this fall I am going to use craisins for one batch. I never thought of using them, that's a really good idea.

__________________

I may be ignorant but that doesn't stop me from having an opinion
ruralbrew is offline  
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 01:44 PM   #3
Jenn2520
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: New Hudson
Posts: 5
Default


If you use pasteurized cider, do you still have to pasteurize at the end of the process before bottling?

__________________
Jenn2520 is offline  
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 05:51 PM   #4
ruralbrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2011
Location: Strum
Posts: 242
Liked 74 Times on 48 Posts
Likes Given: 34

Default


The OP didn't let his cider ferment out dry to reserve some residual sweetness. He pasteurized to kill off the yeast cells so he didn't end up with bottle bombs. Instead of pasteurizing you could also use campden tablets to stop the yeast but some people would rather not add chemicals to their creations.
If you would want carbonated cider you could bottle and when it had carbed up enough you could pasteurize in the bottle. There is a sticky in the Cider forum by Pappers that explains the particulars of that process.

__________________

I may be ignorant but that doesn't stop me from having an opinion
ruralbrew is offline  
 
Reply With Quote Quick reply to this message
Old 07-25-2012, 08:21 PM   #5
Jenn2520
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: New Hudson
Posts: 5
Default


Thank you very much! That makes more sense to me!!

__________________
Jenn2520 is offline  
 
Reply With Quote Quick reply to this message
Old 08-01-2012, 08:10 AM   #6
Croft
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 11
Liked 2 Times on 2 Posts

Default


I have basically had three 26ltr (7 gallon) barrells of apple juice, added a sachet of yeast per barrell and 500gr - 1kg of sugar per barrell.... then I just let it brew until it stopped burbling. In first case warmer weather and it was done in a month. 2nd brew was colder so took longer.... My question is this a problem. I
notice with most of these recipes they say bottle in 2 weeks.....
I added a teaspoon of sugar per bottle and capped to get carbonation. My starting SPG is about 1.03 - 1.05 the finish is .9 ish...

__________________
Croft is offline  
 
Reply With Quote Quick reply to this message
Old 06-03-2013, 06:59 PM   #7
VWOLPERT
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2013
Posts: 1
Default


Would heating it to that temp distill all the alcohol out?

__________________
VWOLPERT is offline  
 
Reply With Quote Quick reply to this message
Old 06-04-2013, 01:41 AM   #8
Brann_mac_Finnchad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Posts: 242
Liked 15 Times on 13 Posts
Likes Given: 22

Default


Nope. I pasteurized at a lower temperature, and while there was probably some loss, it wasn't heated long enough to loose too much. I also kept the pot tightly sealed when heating (a pressure cooker might be even better, but hard to take the temperature of).

__________________
There is one secret ingredient that makes anything better......time.

Primary: House Cider; Rhubarb Wine (two batches), Carrot Wine, Malliard Botchet
Secondary: Mahlab Metheglin
Tertiary (or higher): Raspberry Cider

Drinking: House Cider, Rhubarb Saisoff
Brann_mac_Finnchad 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
All Apple Hard Cider Snuffalupagus Cider 45 07-02-2014 03:56 PM
Drunken Emu Hard Cider nukinfuts29 Cider 163 12-30-2013 03:09 AM
Hard Cider johnnyo1977 Cider 58 06-26-2013 07:59 AM
Hard Lemonade sarabearchell Cider 7 12-15-2011 07:54 PM
Hard Cider homebrewer_99 Cider 11 11-12-2010 01:41 PM