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homebrewer_99 · 09-05-2009, 04:52 PM

8025 – Hard Cider – based upon recipe from Mr. Steve’s HBS in York, PA.

Brew date: 19 Aug 08
Bottle date: 2 Nov 08

Warm up ½ gal Apple Juice (AJ) on stove.

Add: 7 lbs common table sugar, 3 tsp Yeast Nutrient and 4 tsp Acid Blend to pot and dissolve. When cool enough to pour into carboy do so.

Top off with 4.5 gals AJ = 5 gals yield

Temp: 84F
OG: 1.111 + 3 = 1.114 (at 75% estimated attenuation the FG should be 1.028)
FG: 1.016

Sample tastes like a candied apple, thick body.

Add: 1 vial of WLP775 English Cider yeast

2 Sep 08: Temp: 76 / Gravity: 1040 + 2 = 1.042. Still carbing away nicely. Very clear, very sweet. More sweet than appley.

10 Sep 08: Temp: 75 / Gravity: 1.030.

20 Sep 08: Temp: 75 / Gravity: 1.020 + 2 = 1.022. Samples still tasting very sweet, too sweet maybe. Nice flavor, but apple is not coming through…tastes more like a candied apple without the apple.

28 Sep 08: Temp: 75 / Gravity 1.016 + 2 = 1.018.

6 Oct 08: Temp: 70 / Gravity: 1.016. Maybe it’s done?

8 Oct 08: Temp: 68 / Gravity: 1.016. Very clear, nice and sweet. Ready to bottle.

17 Oct 08: Temp: 68 / Gravity: 1.016. Extremely clear. Same notes as above.

25 Oct 08: Gravity: 1.016.

2 Nov 08: Gravity: 1.016. Bottled.

Potential alcohol: 114 – 16 = .098 = 10.290% ABW / 12.863% ABV.

5 Sep 09: This is still one great tasting cider. Make this one again.

**jezter6** · 09-06-2009, 12:06 AM

Thanks Bill!! I may run to costco and pick up some AJ to make this tomorrow!

cheyne430 · 09-17-2009, 07:27 PM

make sure you are using juices with no preservatives

bbriscoe · 10-28-2009, 04:09 AM

how did you bottle it? did you add priming sugar, or is it still? Did you leave the yeast behind when you racked to bottles?

homebrewer_99 · 10-28-2009, 05:31 AM

Yes, ALWAYS leave as much yeast behind as possible.

I've never made carbonated cider. I'm not sure I'd like it.

**AZ_IPA** · 10-28-2009, 05:33 AM

Quote:

Originally Posted by homebrewer_99

I've never made carbonated cider. I'm not sure I'd like it.

you might - it's kinda nice...

**Jaybird** · 10-28-2009, 06:03 AM

White labs makes a Sweet mead/wine yeast that is FREEKEN KILLER for cider. The best cider I have EVER had. Good to see people straying away from the dry wine yeast and making good cider.
Good looking Recipe Bill
Cheers
Jay

bbriscoe · 10-28-2009, 03:02 PM

This seems like a really high gravity cider. Why is it considered cider and not apfelwein?

reefwreak · 11-10-2009, 02:17 PM

Thanks for sharing this Recipe! I'm headed to the LHBS this afternoon to pick up the yeast, nutrient, and acid wash, then costco for the sugar and juice, and then I'm off to brewing. This sounds really exciting.

corymcd · 10-12-2010, 05:40 PM

Looks awesome. Going to try this on Saturday. One question: can't use WLP because of gluten, do you recommend a particular safbrew yeast or should I just use a Lalvin or Red Star?