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Old 12-09-2010, 05:40 PM   #31
Oct 2008
Posts: 419
Liked 9 Times on 9 Posts

if you like this simple one, you'll love this next I brewed up. I used some advice from CvilleKevin and came up with a super simple, and tasty hard cider

5 gallons tree topp AJ
2-3lbs of raw Orange blossom honey to take the O.G. to 1.065

add 4 gallons of Tree Top AJ to primary. Warm a quart of AJ (not boil) and add honey to mix it and dissolve it. add this a bit at a time until you reach your OG of 1.065

Make a yeast starter, and use Nottingham yeast. Add this to to juice, when juice is room temp. Over the course of the next 4-5 days take a gravity reading daily..until you get it dropped down to 1.020...cold crash it...and then add 1 tablespon of cinnamon extract..and then keg and carb.

It's an awesome tasting hard cider that is ready quickly! Good stuff

5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

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Old 07-05-2011, 09:18 PM   #32
Torrence Brewing
binaryc0de's Avatar
Feb 2009
Conway, AR
Posts: 219
Liked 5 Times on 5 Posts

I have this fermenting in the Primary now... I had a question about the Potassium Sorbate though. I thought you had to combine the k-Sorbate with k-Meta (Campden Tablets) in order to insure halted fermentation? Was planning on kegging this and bottling from the keg, but I don't want to run into bottle bombs if the bottles were stored warmer.

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Old 08-24-2011, 06:24 PM   #33
Oct 2010
cleveland ohio
Posts: 59
Liked 9 Times on 5 Posts

This stuff sounds great. I don't keg, so tell me if this would work.

I was thinking of back sweetening as stated, then bottling. After bottling, I will let it sit at room temp for a day or two then stick it in the fridge. This should make it partially carbed and partially sweet I would think.

Now, if I do this, would it ever be safe to take out of the fridge for an extended period of time? In other words, would this ever permanently stop fermentation? Maybe if I freeze it? (no idea what that would do to taste)

Oh, and I of course would then use no preservatives for this.

EDIT: Never mind, I just discovered the wonderful world of bottle pasteurization. Wish I would have known about this method earlier!

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Old 11-22-2011, 06:05 PM   #34
Oct 2011
murray, UT
Posts: 21

will adding the cinnamon extract before pitching the yeast prevent fermentation?

I have a similar brew, but it doesn't seem to have started fermenting and I wonder if it is because I added the cinnamon extract the same time I pitched the yeast.

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Old 04-13-2013, 05:55 AM   #35
Apr 2013
New Bern, North Carolina
Posts: 7

This is my favorite recipe. I've bottled and drank two batches, I have one in the primary, and one in the secondary. The one in the secondary I included fresh pineapple juice from the start. I'll let you know how it turns out. Cheers!

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Old 08-22-2013, 01:21 AM   #36
Aug 2011
North Syracuse, NY
Posts: 4

Are the ounces in this recipe fluid ounces (volume) or ounces as in weight?

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Old 09-05-2013, 09:33 AM   #37
Sep 2013
Posts: 1

Originally Posted by sceneater View Post
Yes indeed the potassium sorbate killed the yeast. You could bottle condition if you didn't backsweeten it with the brown sugar and it would still be good just not as sweet. Initially I had not intended to backsweeten this but I let it go longer in the primary than I had intended too(life got busy) and it got a bit dryer than I wanted. If you racked it after 3 to 5 days it would finish sweeter without the brown sugar. Give it a shot and let me know.
How would not adding the Brown Sugar in the secondary condition the brew for carbing in bottles?

I would think adding the brown sugar would give it the fizzle for carbing?!

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Old 09-05-2013, 04:15 PM   #38
njs170's Avatar
Jan 2011
Newark, DE
Posts: 431
Liked 14 Times on 13 Posts

I don't have potassium sorbate. Could I just cold crash it and then back sweeten it?

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Old 09-10-2013, 05:33 PM   #39
Hello's Avatar
Aug 2013
Raleigh, North Carolina
Posts: 11,455
Liked 3402 Times on 2291 Posts

Originally Posted by Steelhead View Post
How would not adding the Brown Sugar in the secondary condition the brew for carbing in bottles?

I would think adding the brown sugar would give it the fizzle for carbing?!
I'm curious too. I want to do this recipe but I don't keg so bottling is the way for me. If I don't add the brown sugar and then bottle, will it carb?

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Old 11-01-2013, 11:20 PM   #40
jak1010's Avatar
Mar 2013
Wayne, NJ
Posts: 2,378
Liked 556 Times on 428 Posts

Nice recipes.
Add to this thread or just read it and have a few laughs.
If it can be brewed, I'm interested.

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