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Old 12-10-2009, 03:22 AM   #1
May 2009
Posts: 40

This is a cranberry apple cider. It has a nice sweet but tart taste to it. Best served chilled, in a wine glass.

Great autumn drink. Accompanied best by cheese, wool sweaters and a brew-pup on your lap.

Batch - 1 gal (3.75 L) Growler

Bill of Goods: CAN$ 7.50 (Approximate)
2 L Apple Juice
- I use 2 apple juice cans - 1.2 L each.
1.5 L 100% Cranberry Juice - not from concentrate
1 Frozen Can of Apple Juice Concentrate
3/4 cup of dextrose
1 Potassium sorbate tablet
Package of Champaign yeast

Drop the sugar in the growler first through a dry funnel, then put 1 can of apple juice and all of the Cranberry juice in. Shake it until the sugar is dissolved.

Pitch the yeast in dry or with a starter. I prefer to do a 1-2 hour starter but that's up to you.

Wash the rest of the yeast down the funnel and fix your airlock.

The dextrose and champaign yeast are an explosive mix so be sure you either fix a blow off tube or give it a towel cape.

Leave this for 4 to 6 weeks until it is crystal clear. Then drop in the Potassium Sorbate and give it another week.

At this point you can either bottle it, or rack to secondary. I accidentally forgot about my first batch and left it in the primary for 3 months. I didn't have any off flavors, but I wish I had transferred to a secondary.

The day before you bottle, mix in the frozen log of apple juice and let is sit over night. I have a Mr. Beer container that I like to use for back sweetening, but I'll leave the technique up t o you.

Let them settle in the bottles for a week, or as long as you can wait, and enjoy!

Mine usually come out at around 7% to 8%. It is meant to be a light table wine supplement or a refresher. If higher percentages are you thing, just add more dextrose.

I am making a test batch where I back sweeten with cranberry to get a bit more cranberry flavor. The real problem comes with finding the right apple to cranberry mix. A splash off either way and you will only taste one or the other.

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Old 12-10-2009, 03:23 AM   #2
annasdadhockey's Avatar
Jan 2009
Kingston, PA
Posts: 1,761
Liked 41 Times on 35 Posts

Sounds like a good cider. I think the name needs tweaking.
Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?

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Old 12-13-2009, 01:24 PM   #3
gratus fermentatio
gratus fermentatio's Avatar
Jun 2008
Posts: 12,345
Liked 2649 Times on 1458 Posts

"Crapple, made from the best $h!t on earth." Sorry, couldn't resist. I'll be trying a variation of this recipe (minus the sorbate) next week. Regards, GF.

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Old 12-15-2009, 02:44 PM   #4
May 2009
Posts: 40

Love the Tag-Line!

Just out of curiosity, why no sorbate? Are you planing on carbing in the bottle?
Lazy Bones Brewery

Primary: EMPTRY
Secondary: Rice-Wiess Baby!
Bottled/Ageing: Post Mortem Ale

Drinking: Sweet Potato ESB, Merlot

UP NEXT:SWMBO Lite Beer, Canadian IP-eh!, Mead (first attempt)

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