I went ahead and made a double batch of this today (a little over 4 gallons). Publix had buy one get one Motts apple juice (100%, no additives) so I used 8 64oz bottles. It looks great and my OG came out to 1.065. I used the Publix brand Orange Blossom honey to see if it gives it an interesting flavor. I also aerated with an airstone. Will let you know how it turns out!
One, does anyone have any experience using fresh-pressed apple cider for this? The apple season is coming up real quick here in Maine and it'd be swell to have some sweet, hard cider made from local apples.
EDIT: My second question was about bottle carbing, but I've done a bit more research and used some common sense and see that you can't really carb a sweet cider without fake sugars or a co2 setup, which I lack. It'd be cool to have it bottle carbed and sweet, but oh well.
I have a batch of this in progress now - upped the recipe to 5 gallons. My OG was only 1.060 (close enough, i think) and I used wyeast cider yeast. After about 5 days in a warm space the cider is at 1.025. Hopefully it continues to drop.
Your cherry bomb cider sounds interesting too...could you post that recipe, and possibly describe the tast, color, texture, etc as well??? I'd love to make a cherry flavored cider.
Dan
__________________ 5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
So, updated recipe for 5 gal? I have never used potassium sorbate. Want to know how much to use for 5 gal. I have drunk a lot of commercial ciders over the years. I like the sweet ones as well as the dry ones. No one seems able to make a sweet one naturally, so I look forward to trying this one.
But, if it's good enough to make, it's good enough to make 5 gal
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