milesvdustin
Well-Known Member
Anyone have any ideas on a recipe for angry orchard cider? SWMBO loves that stuff and I would like to put a keg of it on tap.
Working on Version 2 as I type. Version 1 was close to Angry Orchard Crisp, but I can do better. Will post a recipe when I have the clone.Anyone have any ideas on a recipe for angry orchard cider? SWMBO loves that stuff and I would like to put a keg of it on tap.
Working on Version 2 as I type. Version 1 was close to Angry Orchard Crisp, but I can do better. Will post a recipe when I have the clone.
Apple_Jacker said:Angry Orchard, Magners, Crispin, Strongbow, and Hornsby's are all very good ciders (probably in that order for me), but they can be too sweet at times, especially Strongbow and Hornsby's. Has anyone here tried Michelob's light cider? I feel like I would be committing some form of blasphemy if I bought it haha.
Working on Version 2 as I type. Version 1 was close to Angry Orchard Crisp, but I can do better. Will post a recipe when I have the clone.
Apple_Jacker said:Back sweetening is adding sugar after fermentation. Non-fermentable sugars if you don't want to go for a carbonated cider. Or use fermentable sugar then pasteurize.
Do you mind elaborating on what you mean by "after fermentation". I do plan to keg and carb my aplewein. Like bottle conditioning, won't adding sugar just be eaten by the leftover yeast to produce CO2. Are you adding a non-fermentable to sweeten or are you "killing" fermentation and then adding regular sugar?
Thanks.
Corey
This is my first of hopefully many attempts at aplewein/hard cider.
Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.Recipe?
Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.
smittygouv30 said:Thanks for the reply. Of course I have more questions.
What are my options to end all fermentation so I can just add sugar to sweeten?
If I decide to add unfermentables instead f the previous option, what can/should I use? Splenda?
Thanks,
Corey
jammin said:I would suggest making Edwort's Apfelwein and back sweetening it anywhere from 1.010 - 1.020 depending on how dry/sweet you want it.
It might not be a perfect clone, but dayum is it good. My SWMBO likes Angry Orchard as well, but prefers a back sweetened Apfelwein.
pedimac said:Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
pedimac said:Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
Vox said:By concentrate do you mean frozen concentrate from the supermarket or the concentrate in a can from home brew stores?
He means the kind that you have to take the juice can out of the freezer and stare at it.
Vox said:Good Morning. I would like to hear how people are backsweetening edwort's apfelwein specifically as I have a batch at five weeks. It was just over 1% sg the other day so I'm thinking it may be ready to bottle soon. It was like apple rocket fuel! This is my first batch so I would appreciate some specific suggestions on how to backsweeten it for a newbie.
Any links to backsweetening tips or instructions would be appreciated.
CollegeCider said:So basically you are saying yes?
UpstateMike said:Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.
Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.Been a week. Lol. I'm very interested in your recipe for my next batch.
UpstateMike said:Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.
Step 2 may be tonight...
pedimac said:Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.
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