Originally Posted by Cazamodo
Is that the own branded cheap carton stuff?
I cant believe i was so dumb there, that stuff didn't even cross my mind when i was searching for apple juice!
Yes the own brand ones are ok, but they will be made from concentrate and may be a little watery
I would suggest that you make a turbo cider for the first one.
My recipe was 40 grams brown sugar pr liter.
I will gladly share some experiences i had with my first as opposed to those that came after.
1 do not use juice from concentrate! it is waterdawn and the finished cider is likely to be weak. I would suggest you look for the stuff that is not from concentrate or a combination of the two.
2 TEA, this provides the tanins you need to dry the cider out. Too much tea will make the cider drier than a nuns crotch
In a 10 liter batch a bulk standard cuo ( not mug) of tea made with 2 tea bags brewed until cold is more than enough.
3 yeast. i would advise you opt for either champagne yeast, a specific cider yeast or a bulk standard beer yeast. I made my first with wine yeast and it was very winey ( at least til it mellowed)
4 pectase ( pectin enzyme) use this to make for a clear cider.
mine took 14 days to ferment , then i left it to stand for around 4 days before moving it to bottles primed with 20 ml apple juice pr 500ml.
Alternatively you could get a cider kit and doctor it by using hot juice as a way to melt the concentrate, and top up with water.
just some thoughts