Southern Sweet Cider - Page 4

flyweed · 12-09-2010, 04:40 PM

if you like this simple one, you'll love this next I brewed up. I used some advice from CvilleKevin and came up with a super simple, and tasty hard cider

5 gallons tree topp AJ
2-3lbs of raw Orange blossom honey to take the O.G. to 1.065

add 4 gallons of Tree Top AJ to primary. Warm a quart of AJ (not boil) and add honey to mix it and dissolve it. add this a bit at a time until you reach your OG of 1.065

Make a yeast starter, and use Nottingham yeast. Add this to to juice, when juice is room temp. Over the course of the next 4-5 days take a gravity reading daily..until you get it dropped down to 1.020...cold crash it...and then add 1 tablespon of cinnamon extract..and then keg and carb.

It's an awesome tasting hard cider that is ready quickly! Good stuff

Dan

**binaryc0de** · 07-05-2011, 09:18 PM

I have this fermenting in the Primary now... I had a question about the Potassium Sorbate though. I thought you had to combine the k-Sorbate with k-Meta (Campden Tablets) in order to insure halted fermentation? Was planning on kegging this and bottling from the keg, but I don't want to run into bottle bombs if the bottles were stored warmer.

dayflyer55 · 08-24-2011, 06:24 PM

This stuff sounds great. I don't keg, so tell me if this would work.

I was thinking of back sweetening as stated, then bottling. After bottling, I will let it sit at room temp for a day or two then stick it in the fridge. This should make it partially carbed and partially sweet I would think.

Now, if I do this, would it ever be safe to take out of the fridge for an extended period of time? In other words, would this ever permanently stop fermentation? Maybe if I freeze it? (no idea what that would do to taste)

Oh, and I of course would then use no preservatives for this.

EDIT: Never mind, I just discovered the wonderful world of bottle pasteurization. Wish I would have known about this method earlier!

SandMBrewCo · 11-22-2011, 05:05 PM

will adding the cinnamon extract before pitching the yeast prevent fermentation?

I have a similar brew, but it doesn't seem to have started fermenting and I wonder if it is because I added the cinnamon extract the same time I pitched the yeast.