Ivypunx
Well-Known Member
I have never done a batch and my wife loves hard cider. I have been brewing for a while and I want to try it out. What are the basics to getting a batch. Do you mash the apples, I just need to know the process
Need the basics on making cider
- Thread starter Ivypunx
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Pontiac_Guy
Well-Known Member
Search for EdWort's Apfelwein... And make two batches! You're future self will thank you for it.
OP
OP
Ivypunx
Well-Known Member
Whats the process with the fruit. Do you mash them to draw out the sugars? Is it a tpical 60 minute boil with spices?
Pontiac_Guy
Well-Known Member
No need to boil. If you buy juice that is pasteurized, that is.
But NO PRESERVATIVES!
But NO PRESERVATIVES!
Pontiac_Guy
Well-Known Member
Oh and to answer your question, use a fruit masher and then bring the juice to above 160f. I'd bring it up to about 190 and let it sit for a few minutes. Pasteurization happens instantly at 160 , but just to be safe bring it up a little higher to make sure it's thorough. If you boil your juices then you'll have a cloudy product, I'm not a rocket surgeon or anything, but if memory serves me correctly it has something to do with the pectic enzymes coagulating.
Safety note if you are bottling (vs. kegging) and trying to make a sweet or semi-sweet cider: if you bottle before the cider is done fermenting (it'll generally ferment quite dry), or backsweeten before you bottle, you'll need to bottle pasteurize (check the lengthy thread on that topic) or you will surely get bottle bombs.
OP
OP
Ivypunx
Well-Known Member
Add spices while pasteurizing or when going into fermentor?
Pontiac_Guy
Well-Known Member
I don't add spices, so I'm not the expert, but the consensus seems to be to add them closer to the bottling stage like dry hopping
