denimglen
Well-Known Member
Was bored today and had a bit of cash so I tried making a cider from scratch.
Roughly following a recipe from a friend, here's what I did:
Ingrdients
Approx 6 kg Apples (around 30 medium-big sized ones)
3 kg Cane Sugar
3 x Cartons of Apple Juice Concentrate (Each carton makes 1 L)
1 Sachet Champagne Yeast
4 tsp Yeast Nutrient
Method
1. Cored and sliced each apple into 8 pieces.
2. Put the apples into the freezer for about an hour.
3. Poured the concentrate juice and 1/3 of the apples into a pot with about 3 L water in it. Let it boil. At the same time had another pot with another 1/3 of the apples and 3 L water to boil as well.
4. While this was on the boil a put in about 9 L hot water into the fermenter and all the sugar.
5. Let each pot boil for about 5 minutes.
6. Added those two pots (water and apples) into the fermenter.
7. Set the last 1/3 of the apples to boil in about 2 L water.
8. Scooped most of the apples into the fermenter tipped the water out as the fermenter was getting really full with the displacement of the apples.
9. Let the must cool.
10. Made a starter for the yeast when the must was cool enough. Pitched yeast. OG of 1.062.
Five hours later it's bubbling away nicely.
I'm not sure what type of apples they were, they had 'NZ' in the name so I'd say elsewhere in the world they go by a different name. They were yellow to red in colour though. The concentrate was called 'Old Fashioned Apple Juice', again not much help, but they had red apples on the picture haha.
I know I should have used dextrose but I was at the supermarket and wanted to see how it would turn out with just cane sugar.
Hopefully I haven't done anything too wrong. It will be interesting to see how it turns out because it only cost about $3 less than buying a cider kit. And the cider kit is a lot less work.
I'll update this when it's finished, cheers for reading.
-denimglen
Roughly following a recipe from a friend, here's what I did:
Ingrdients
Approx 6 kg Apples (around 30 medium-big sized ones)
3 kg Cane Sugar
3 x Cartons of Apple Juice Concentrate (Each carton makes 1 L)
1 Sachet Champagne Yeast
4 tsp Yeast Nutrient
Method
1. Cored and sliced each apple into 8 pieces.
2. Put the apples into the freezer for about an hour.
3. Poured the concentrate juice and 1/3 of the apples into a pot with about 3 L water in it. Let it boil. At the same time had another pot with another 1/3 of the apples and 3 L water to boil as well.
4. While this was on the boil a put in about 9 L hot water into the fermenter and all the sugar.
5. Let each pot boil for about 5 minutes.
6. Added those two pots (water and apples) into the fermenter.
7. Set the last 1/3 of the apples to boil in about 2 L water.
8. Scooped most of the apples into the fermenter tipped the water out as the fermenter was getting really full with the displacement of the apples.
9. Let the must cool.
10. Made a starter for the yeast when the must was cool enough. Pitched yeast. OG of 1.062.
Five hours later it's bubbling away nicely.
I'm not sure what type of apples they were, they had 'NZ' in the name so I'd say elsewhere in the world they go by a different name. They were yellow to red in colour though. The concentrate was called 'Old Fashioned Apple Juice', again not much help, but they had red apples on the picture haha.
I know I should have used dextrose but I was at the supermarket and wanted to see how it would turn out with just cane sugar.
Hopefully I haven't done anything too wrong. It will be interesting to see how it turns out because it only cost about $3 less than buying a cider kit. And the cider kit is a lot less work.
I'll update this when it's finished, cheers for reading.
-denimglen