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Old 03-10-2009, 08:31 PM   #1
HillbillyDeluxe
 
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I have never made cider. I want to do my first batch this weekend. I haveno idea what to do. Can someone giveme a simple cider recipe with easy stepby step directions and ingredients? I havent a clue where to start.

 
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Old 03-10-2009, 08:37 PM   #2
Freezeblade
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First question: do you have a kegging setup? if you do not, it's a tad difficult to get a sparkling sweet cider.
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Old 03-10-2009, 09:20 PM   #3
HillbillyDeluxe
 
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I amnot kegging. I make alot of beer and bottle condition all of it. From what i'veseen the bottle conditioning has to be pretty exact or you get bottle bombs.

 
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Old 03-10-2009, 09:56 PM   #4
Brandon O
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Steep 12oz of crystal 10L and 2 oz of torrified wheat in 3/4 gallon of water at 155 degrees for 30 mins.

Take 1/4 gallon water and heat it to 180 and pour it over the grain bag to rinse it. Now add 2lbs light DME to the pot and boil it for 10-20 mins.

Cool it down and put it in the carboy along with 4 gallons of apple juice. I don't aerate it other than letting it all splash into the carboy. I think it helps it stay sweet too. Pitch nottingham yeast and let it ferment about 2-3 weeks at 68 degrees.

It's really, really good. Good quaffable cider with a bit of malty sweet finish. If it finishes at 1.006 or 1.008 that is sweet. If it goes lower than that you can add splenda to taste.

 
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Old 03-10-2009, 09:56 PM   #5

Ed Wort's Apfelwein.... Or just juice and yeast....
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Old 03-10-2009, 09:58 PM   #6
Brandon O
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3/4 cup of dextrose at bottling. Let it sit in bottles for 3 weeks. It gets better with age, peaking at about 3 months.

 
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Old 03-10-2009, 11:14 PM   #7
jaginger
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What is the purpose of dextrose vs table sugar? I just bought some to use in my next batch, but I am wondering why it is preferred.

thanks

 
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Old 03-11-2009, 12:40 AM   #8
nickmpower
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juice+yeast (i like s04)

or

juice+sugar (however much alky you want) + yeast

 
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Old 03-11-2009, 01:49 AM   #9
HillbillyDeluxe
 
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Whad do you mean s04?

 
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Old 03-11-2009, 02:02 AM   #10
Tusch
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the yeast, its an ale yeast that commonly leaves some residual sweetness.
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