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Old 09-24-2014, 05:49 PM   #1
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Default Everyday Simplest Dry Cider

Recipe Type: All Grain
Yeast: EC-1118
Yeast Starter: none
Batch Size (Gallons): 5
Original Gravity: 1.045-1.055
Final Gravity: 1.000
Boiling Time (Minutes): zero
Color: blonde
Primary Fermentation (# of Days & Temp): 28 days 55-65F
Tasting Notes: Dry, light bodied cider, with ample carbonation and champagne-like notes.

Some people will say thet EC1118 is a beast of a yeast that will strip all the flavour out of any cider.

I've come back to this cider 4 times now, and there's always a good segment of my friends and neighbors who like it. The upside is that it is simple, cheap, and pretty darn hard to mess up.

For a 5 gallon batch, purchase 19 litres / 5 gallons of storebrand/whatever is cheapest filtered, pasteurized apple juice with vit c added. Avoid the low acid juices.

Pour vigorously into your primary fermenter, and pitch one sachet of Lalvin EC-1118 yeast. Allow to ferment for 4 weeks or until clear. For priming use 55ml per 3.75litres/gallon of storebrand frozen Apple Juice Concentrate, thawed and added to the bottling bucket before racking your cider to the bottling bucket. I cheat and use the entire can for 5 gallon batches, I believe the can of concentrate is 283 ml.

Bottle, allow to condition for 3-4 weeks. Chill and Enjoy.

This is the simplest cider in my recipe book, and it always has fans. Approx 6% ABV but will vary by your juice. Don't worry about the OG, don't bother to boost it, just start with your apple juice and let it ride.

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Old 09-29-2014, 02:02 PM   #2
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If making this cider in a 1 gallon batch, how much of the yeast would I use?

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Old 09-29-2014, 05:23 PM   #3
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Approximately 1/5 of the packet. But not more than half of the packet I would assume. I have not done this with more than 1/5 so I can't speak to the results using significantly more yeast. Fortunately ec1118 is one of the cheapests yeasts for me to obtain as long as I go to a local wine supply store that does a large volume of sales.


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Old 10-04-2014, 08:17 PM   #4
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I see a lot of recipes for cider that recommend adding sugar. No need to do that with this recipe?

Jake

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Old 10-06-2014, 07:24 PM   #5
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The more sugar you add, the more alcohol you create. The more alcohol you create, the more the apple taste disappears.

Thus, if you want really tasty cider then 6% ABV is fine. If you want to get drunk off your ass but still taste the apple, then add 750 grams of sugar to this recipe. Any more sugar than that and say bye-bye to the apple taste.

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Old 10-07-2014, 02:49 AM   #6
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Quote:
Originally Posted by jakis View Post
I see a lot of recipes for cider that recommend adding sugar. No need to do that with this recipe?

Jake

No need to add any sugar. The abv will vary but that's okay. This is about as simple as cider gets without just leaving fresh presses cider out until it ferments. It's fruity but dry and I like it.


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Old 10-07-2014, 03:06 AM   #7
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I jus buy a four gallon case of cheap apple juice at Cash & Carry and dump it onto the yeast cake of whatever batch of beer I just racked. Three weeks later, wham, cider. Clarify and bottle or keg as you might a beer. It's always good, friends like it, it's cheap and it's almost always 5.5 ABV%.


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Old 10-07-2014, 01:47 PM   #8
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Thanks for the info all. When bottling do I need to pasteurize the bottles?

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Old 10-07-2014, 10:27 PM   #9
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Not needed, you're fermenting dry and only adding priming sugar. The key to this recipe is simple.


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Old 10-09-2014, 03:19 PM   #10
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I've got to try this. I keep getting all fancy and screwing up.

Thanks o7

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