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-   -   Drunken Emu Hard Cider (http://www.homebrewtalk.com/f81/drunken-emu-hard-cider-287701/)

nukinfuts29 12-16-2011 08:45 PM

Drunken Emu Hard Cider
Maintains Apple Cider flavor, crisp, but smooth with no hint of alcohol. Goes down very smooth, and is sweet like the original cider with a hint of cinnamon and an almost chocolate-apple aroma.

I have brewed up about 50 gallons of cider this year, and after 20 gallons of this recipe I came up with it surely is a winner in my book. I would love it if people gave this a go and let me know what they think.

A few notes before we begin:

- I have seen a few different OG readings over my batches, ranging from 1.040 to 1.075 so I'm estimating the average to be around 1.050. Note that yours may vary.

- Secondary is up to you. I leave it alone until the FG hits 1.000. You can go farther, or stop sooner.

Ok, let's get it on!


5 Gallon Carboy/Better Bottle/Pale
Large Pot


- 4 gallons of Apple Cider (UV Pasteurized, NO preservatives, unfiltered)
- 4 Cinnamon Sticks
- 2Lbs DARK Brown Sugar
- 1Lbs White Regular Sugar
- 6 Packets of Nestle Hot Chocolate (No Marshmallow's) (Trust me here, we are going on an adventure together)
- 4 tsp Nutmeg
- 1 packet of Nottingham (I STRONGLY suggest Nottingham for this)

Dirty Work:

1) Pour 3 Gallons of Apple Cider into your primary.
2) Pour your last gallon of Apple Cider into the large pot. Add in the cinnamon sticks, brown sugar, white sugar, nutmeg and hot chocolate. Bring to a boil.
3) Boil for about 10 minutes, or as long as you need to properly dissolve all the ingredients. Remove from heat, allow to cool COMPLETELY.
4) Remove cinnamon sticks, discard.
5) Pour your glorious pot mixture into the primary, but save a little bit for washing the yeast down the funnel.
6) Pour your entire packet of yeast directly into the primary.
7) Use remaining pot mixture to wash yeast down funnel.

DO NOT.....DO NOT.....TOP OFF!!!! I promise if you do it will lead to bad things.

Get the airlock on there, I suggest filling with Vodka. Ferment at around 70F. Now sit back and let the minions do their work!! :mug::mug:

urbanmyth 12-17-2011 06:05 PM

How long does this need to age before it's drinkable?

nukinfuts29 12-17-2011 09:26 PM


Originally Posted by urbanmyth (Post 3579693)
How long does this need to age before it's drinkable?

I have bottled it right out of the primary before, but as with anything else patience really does pay off. I like to rack it to the secondary and then just let it completely finish out and then I bottle it still.

If you are on a time crunch of the holidays there are better options, such as the "5 day sweet country cider" also listed here.

urbanmyth 12-17-2011 11:23 PM

Groovy. Thanks!

nukinfuts29 12-17-2011 11:29 PM

No problem! Let me know how it comes out for you!

urbanmyth 12-18-2011 05:38 AM

Just brewed a 1 gallon batch of this tonight, I was so intrigued! I may have even one-up-ed you on the WTH scale and added a pint and a half of blackberry cider, as well. I seem to remember having chocolate covered blackberries at some point in my life...:drunk:

I'll keep in touch and let you know how it turns out.

nukinfuts29 12-18-2011 05:40 AM

Experimentation is what is all about. If you only knew some of my failures. I tried to make a cream cheese wine last spring.

urbanmyth 12-18-2011 05:42 AM

Oh word? How did that one turn out?

nukinfuts29 12-18-2011 06:14 AM

Absolutely terrible lol. I'm planning another try at it this spring.

dr_al 12-21-2011 07:43 AM

Sounds simple enough and interesting I will put it on the list.

Does it clear? I'm guessing no and theirs nothing wrong with that lol.

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