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Old 07-05-2005, 08:52 PM   #1
darkthunder212
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Default Making Cider

Well im pretty new to brewing and by the looks of it making some apple cider is something I really cant screw up on I was wondering if someone could post the directions on how to make it and where i could get the ingredients.

Thanks
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Old 07-10-2005, 01:43 AM   #2
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I've only made cider once, so far, using purchaces cider to which I added wine yeast. It came out about 10% alcohol, dry, with good flavor but very little aroma. I used a modification of a recipe in the book "The Alaskan Bootleggers Bible". I hope it's OK to post that....

I'm planning on trying again this fall when I can get cider again.
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Old 07-10-2005, 05:05 AM   #3
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I have been reading up on cider also, and strted a gallon test batch yesterday with some wlp004 irish ale yeast I had sitting in the fridge.

Picked up some cider at the store (no preservatives), the og was 1.050 so Im guessing I will end up with an abv around 5.5% which Im hoping will be half drinkable by apple harvest when I plan to make 2 5 gallon batches, one with just the juice and one I want to shoot for 10% ABV or better for longer aging.

My test gallon is emitting foul smells today which I understand is normal, I will post back when I learn anything new, good luck on your ciders, cheers.
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Old 07-20-2005, 03:40 AM   #4
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I'm on gallon number 10 or so and I'm starting to figure out what I like best.
I've made some with wine yeast which comes out as a nice wine. I like it sparkling.
I've used different ale yeasts for most and I much prefer it. It leaves a lot more behind, obviously. I've had best success when brewing in cooler temps which will be great for apple season. In the hot summer here in Georgia.
The best part about it is that even the stuff that wasn't quite right when it finished fermenting becomes really good with time. I had a mediocre batch 4 months later and it was awesome.
I've also given up priming. I've always had just enough sugar left that after a couple months, it's perfectly carbonated.
Lastly, adding a couple ounces of honey per gallon has yielded some very nice results.
I love cider
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Old 07-28-2005, 02:45 AM   #5
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My first attempt at a cider. I usually brew beer, but thought I would throw this together and let it age 'till October.



Ingredients:

* 2 to 2-1/2 gallons, fresh cider
* 1 gallon, water
* 1 pound, M&F Light DME (unhopped)
* 2 cups, Cane Sugar
* 1/2 cup, Brown Sugar Dash of Cinnamon
* 7-14 grams, Ale Yeast

Procedure:
Combine all ingredients except yeast. Boil for about 30 minutes, skim the top if you feel like it. After boiling take this off the stove, and add about 2 to 2-1/2 gallons of chilled fresh Cider. This should drop the temperature to below 90 degrees, if not chill it to below 90 degrees, then add an Ale Yeast, 7-14 grams of Whitbread or some other quality Ale Yeast as good. I let this ferment in the primary for 3-5 days, then rack to a secondary and let sit another 10-14 days before bottling.
Specifics:
* Primary Ferment: 3--5 days
* Secondary Ferment: 10--14 days
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Old 08-01-2005, 11:05 PM   #6
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I've known lots of folks who add cane sugar to cider, and it's usually good, especially when young.

I was just thinking. I wonder if invert sugar wouldn't ferment more cleanly? It should, and it certainly produces a cleaner flavor in beer. Anyway, just a thought.

Cheers
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Old 08-03-2005, 08:08 PM   #7
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Born Brewing Co.,
Have you made this recipe before? How did it turn out? I am quite tempted to cobble this up!!!!

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Old 08-04-2005, 02:05 AM   #8
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Never made this before. In fact, I've never made a cider before, so we'll see. I've heard ciders can take awhile to come to flavor, so I'm hoping around Christmas it will be good to go.
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Old 08-29-2005, 09:16 PM   #9
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October 18th will mark our day to fire up the press and turn a couple bins of apples into carboys full of golden cider....

My understanding is that I'm looking at nearly a year or so before it comes into it's own. I had some last night from a fellow brewclub member and it was wonderful, after only 8 months in the bottle.

He's not real fancy about the recipe, starting with freshly pressed cider, he just strains through cheesecloth into his primary, adds champagne yeast and puts the air lock on it. Transfer to secondary just to clarify after about 2 weeks, and then in a holding pattern in secondary for up to 3 months.

I like the honey idea, since there is such a long ferment time anyway, and will pump up the OG a bit.

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Old 08-29-2005, 11:56 PM   #10
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I bet the cinnimon will be good in it. I plan on adding a dash to mine to see how it turns out.
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