First Cider... "Katie's Strawberry Apple Goodness" - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First Cider... "Katie's Strawberry Apple Goodness"

Reply
 
Thread Tools
Old 04-23-2009, 07:28 AM   #1
wolfstar
 
wolfstar's Avatar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts



Went over to Whole Foods and picked up 5 gallons of "Mrs Gooch's" apple juice, complete with 1 gal. glass carboys. These were the last 5 gallons they had at $5.99. Here is the recipe I am using....

48 oz. R.O. filtered well water
3 lbs. dextrose
2 pkgs Red Star Montrechet
3 gallons--minus 48 oz-- "Mrs. Gooch's" apple juice

Dissolve 3 lbs. dextrose in 48 oz. water heated to 170 degrees. Add apple juice, cool to 76 degrees. I pre-hydrated the yeast in 1/2 cup of (R.O. filtered well) water with 1 tblsp of dextrose when the applejuice was added to dextrose/water. Piched yeast at 76 degrees. We re-used the glass carboys that the apple juice came in for fermenting. Had a little bit left so I put it in a sanitized mason jar. I figure I can use this for hydrometer readings....Durring this process Katie (my wife) and I imbibed the 48 oz. of removed "Mrs Gooch's" with liberal amounts of E&J Brandy. Lubricates the process....
OG at pitch was 1.099
Potential ABV at pitch about %13

I hope I read the hydrometer right, first time reading one as I just bought it today.

Once it hits the target ABV I plan on racking it over 4 lbs. freshly stewed strawberrys, mixed with 1lb Mesquite Blossom Honey and 6 Tablespoons of Vanilla extract.
SWMBO likes a sweet drink.....

Meanwhile I also bottled my first hombrew tonight from a kit, so far nothing to be paranoid about ( no bad flavors/smells/growths/unidentified floating masses) so I think my first brew will be a success

I will keep y'all posted on the outcome.


 
Reply With Quote
Old 04-23-2009, 08:25 AM   #2
Cheeto
Born again N00b
HBT_LIFETIMESUPPORTER.png
 
Cheeto's Avatar
Recipes 
 
Jan 2008
Spokane, Washington
Posts: 7,365
Liked 382 Times on 337 Posts


Post pictures.......

That sounds really tasty, maybe a summer drink

thanks for sharing
and please keep us updated
__________________
I don't want to never stop having poop stickers. -Austin post #6909379

I say some stupid chit -TXCrash post #7247287

 
Reply With Quote
Old 04-23-2009, 06:34 PM   #3
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
 
Brandon O's Avatar
Recipes 
 
Jun 2008
Tempe
Posts: 1,179
Liked 41 Times on 11 Posts


That's a crap load of sugar, might be good in a year or two. Definately should wait a year after bottling to drink.

Also, there are some really good clean fermenting wine yeasts out there and montrachet isn't one of them. premier cuvee comes to mind.

Montrachet lends flavors of cheap wine in my opinion.

Another point of note:

Don't use vanilla extract in this. Real vanilla bean works so much better in any type of brewing.

Cut a big vanilla bean, say 7-8" long in half long ways and put it in the secondary. Let that sit for a couple months and you will have a really good vanilla flavor. If you really want to beef up the vanilla flavor you can use two but I would assume in a strawberry apple combination you want it to be a background flavor and not a main flavor.

 
Reply With Quote
Old 04-24-2009, 05:54 AM   #4
wolfstar
 
wolfstar's Avatar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts


I get what you are saying about the vanilla...I actually cook for a living, we perfer to use actual vannilla beans in recipes, slicing lengthwise, scraping and steaping. When you say it might be ready in in a year or two, are you refering to the alchoholic bite? Or are there other flavors that you think might need to mellow out. this is only my second attempt at brewing something, so I am still trying to get a handle on the chemestry of the process....thanks for the input!


 
Reply With Quote
Old 04-24-2009, 11:46 PM   #5
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,715
Liked 79 Times on 54 Posts


From what I've read the more sugar, the longer it takes to mellow out the 'harshness' in the cider. My first cider is still in the secondary, so I can't speak first hand, just what I've read about it my trolling the net.

 
Reply With Quote
Old 04-24-2009, 11:51 PM   #6
scinerd3000
 
scinerd3000's Avatar
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


Congrads on your first cider. In the future you probably didn't need the second packet of yeast. Aging will tone down the alcohol bite and let the undercurrent of apple and strawberry come through. Do yourself a favor and wait at least 4-6 months before cracking any of the bottles, but i would put a few to the side for years down the road. My first cider was edworts apfelwein and i found a bottle from a few years back and my god is is better. I used Montrachet and it befitted MASSIVELY from aging. Honestly i wouldn't be surprised if you taste some funk from the yeast at first.... +1 for the vanilla bean or you can go get the paste. either works better than extract
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 04-25-2009, 04:45 AM   #7
wolfstar
 
wolfstar's Avatar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts


Thank you for the input....we plan on bottling in 1.75 ltr E&J Brandy bottles (screw top) we seem to have alot of those around

 
Reply With Quote
Old 04-25-2009, 01:28 PM   #8
MikeBlick
Recipes 
 
Sep 2008
Hattiesburg, MS
Posts: 36

Id bottle in wine or beer bottles. Screw tops don't have a great seal for aging.

 
Reply With Quote
Old 04-25-2009, 02:08 PM   #9
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts


Quote:
Originally Posted by MikeBlick View Post
Id bottle in wine or beer bottles. Screw tops don't have a great seal for aging.
if you dip 'em in wax they should be fine
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 05-01-2009, 05:40 AM   #10
wolfstar
 
wolfstar's Avatar
Recipes 
 
Apr 2009
Hidden Valley, Arizona
Posts: 481
Liked 38 Times on 29 Posts


SG tonight was 1.018...tomorrow we will rack over strawberries and honey, Katie enjoyed her namesake from the hydrometer....she likes the alchoholic burn

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
"Apple Vinegar" & peroxide to de-lead Brass? Rad-Rabbit Equipment/Sanitation 5 03-30-2014 10:41 PM
iPod "Touch"...16gb? WTF is Apple thinking? Evan! Drunken Ramblings and Mindless Mumbling 50 01-03-2011 12:07 AM
Today's "leftovers special" amber ale / cider brew... MacBruver General Beer Discussion 11 06-06-2009 06:18 AM
"Brewed" my "first" cider tonight! TheFlyingBeer Cider Forum 14 09-11-2007 03:20 PM
Will Dark Brown Sugar "vinegarize" cider? BierMuncher Cider Forum 7 03-10-2007 05:01 AM


Forum Jump