Hard Cider

johnnyo1977 · 12-10-2009, 12:31 AM

5 gal. cider
5 lbs. dark brown sugar
1 package of cotes des blanc
hand full of french roasted oak chips

heat one gallon of cider on the stove (do not boil)
add 5 lbs of sugar to hot cider and stir untill sugar is disolved then remove from heat.
Sanatize fermenter, lid, air lock hydrometer and thermometer.

alow cider to cool a bit before adding to glass carboy. If you are using a bucket then add the 4 gallons of cider then add cider containing sugar and mix throughly for about 5 mins.
Take a temperature reading you want to pitch yeast around 80 degrees. Place lid on top and rehydrate yeast.
take a hydrometer reading.
Then pitch yeast and give it a good stir.
Place lid and air lock on.
Transfer after 2 week to secondary.
Wait 2 weeks then add sanitize oak chips to the secondary.
wait another two weeks before bottling .
Let it set in the bottle for at least a month two allow flavor to blend.

khiddy · 12-10-2009, 07:00 AM

What was your OG and your FG with this? ABV?

How does it taste?

johnnyo1977 · 12-17-2009, 03:57 AM

The starting gravity is 1.091 just racked to secondary checked gravity at racking it was 1.034.

homebrewer_99 · 12-17-2009, 09:27 AM

I made a cider with 2 lbs dark brown sugar and it has a nice "mapley" flavor to it. It should really stand out with 5 lbs.

johnnyo1977 · 12-17-2009, 03:54 PM

Yes. It also gives it a very nice color too.

**mikeysab** · 01-24-2010, 06:12 AM

I'm getting ready to make my cider. wouldn't a 1.09 cider take 6 months or more to mature enough to actually DRINK. I made a cider 5 months ago with an OG of 1.10 and it's just starting to get rid of the rubbery taste. The smell is still there, but I stuck my nose in a glass of Magners and even THAT has a rubbery smell.

johnnyo1977 · 01-26-2010, 04:23 PM

I have never had a rubbery taste before. what are you using to ferment with? I usually start drinking mine after 2 months in the bottle. It does get better with age if you can keep it that long. I usually get a strong alcohol smell when it is just out of the secondary but after a few mins in the glass I can start to taste the other flavors coming through.
sorry i can't be much more help.

clinton · 06-22-2010, 02:10 AM

I want to do a recipe similar to this one, but I would like to also add some maple syrup. Any suggestions about how much to add and about when would be the best time to add it?

johnnyo1977 · 06-22-2010, 05:44 PM

I was discussing the addition of maple syrup last night. it can be added to the secondary
but the sugar in it will restart fermentation and there is a chance that you could loose all flavor when it is done.

you could try adding sulfates to kill the yeast then add the maple syrup just be careful on the amount because you are also adding sweetness to the cider.

if you do try this please post your results. I am quite courous on how it turns out..

clinton · 06-22-2010, 10:20 PM

Will do. It'll be a Christmas brew so if I do it it won't post until then. I feel confident that if I use only a small amount to start and kill the yeast it should be good and not too sweet. I'll post the recipe when done.