My friends and niece told me they liked hard cider. I decided I would experiment with making some. I wanted to just throw some ingredients together and see what happens. I purposely have not tried any ciders yet, but I just purchased some Crispin that I will try when Im not in the mood for a beer. My "recipe" was
4 gallons store bought apple juice
4 cans treetop frozen concentrate
5 lbs (gala?) apples cored, then shredded with food processor. I added brown sugar and honey to these and froze for a week.
Campden tablets for 36hrs +/-
Gravity was 1.070! and I imagine it might have more sugar with the shredded apples. I think Im going to make more of an apple wine?
White labs cider yeast. Made 1.2L starter with 60%DME and 40%apple juice which i decanted and pitched yeast slurry.
It was cold in my closet so fermentation started in low 60s for about a week. It since has been upper 60s. Its been 2 weeks and yeast are still active as I can witness the churning(I must have a tiny leak in the cap because its never really bubbled). It smelled sulfury about a week in, but it sounds like cider yeast can do that. Any suggestion on what to do next? I usually primary my beer for 3-4 weeks then keg/bottle. My major concern is the shredded apples. Is there any reason for me to secondary sooner to separate from the apples? I imagine this will need to age for some time to mellow. I may bottle some as still and keg the rest for sparkling. May sweeten in keg or just add sprite or something to add sweetness when serving. Any tips or advice for me at this point? It'd be nice to end up with something drinkable! Thanks!
4 gallons store bought apple juice
4 cans treetop frozen concentrate
5 lbs (gala?) apples cored, then shredded with food processor. I added brown sugar and honey to these and froze for a week.
Campden tablets for 36hrs +/-
Gravity was 1.070! and I imagine it might have more sugar with the shredded apples. I think Im going to make more of an apple wine?
White labs cider yeast. Made 1.2L starter with 60%DME and 40%apple juice which i decanted and pitched yeast slurry.
It was cold in my closet so fermentation started in low 60s for about a week. It since has been upper 60s. Its been 2 weeks and yeast are still active as I can witness the churning(I must have a tiny leak in the cap because its never really bubbled). It smelled sulfury about a week in, but it sounds like cider yeast can do that. Any suggestion on what to do next? I usually primary my beer for 3-4 weeks then keg/bottle. My major concern is the shredded apples. Is there any reason for me to secondary sooner to separate from the apples? I imagine this will need to age for some time to mellow. I may bottle some as still and keg the rest for sparkling. May sweeten in keg or just add sprite or something to add sweetness when serving. Any tips or advice for me at this point? It'd be nice to end up with something drinkable! Thanks!