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Old 03-05-2010, 03:37 AM   #1
BrewFrick
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Feb 2007
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Ok, so I didn't think my cider recipe was anything special in the first place and I posted it without much testing and so far I have actually only brewed the one batch and kept on experimenting. I never intended for comparisons to Ed Wort's recipes or inspire any sort of following, just sharing ideas. I am VERY glad everyone has enjoyed it and even more glad if it inspired even one person to experiment and test more cider recipes.

I have brewed much more cider, beer, and mead since the original post and I have an updated recipe for anyone that is interested, so lets drop them panties again!

8 cans of Apple Juice Concentrate (whatever kind you prefer)
2 Gallons Apple Juice/Cider (either one will do, experiment to taste)
2 lbs Demerera Sugar or Raw Sugar granules or Honey
Nottingham Dry Ale Yeast
Yeast Nutrient
Topped up to 5.5 gallons with more apple juice/cider


Heat one gallon of juice up to 150, remove from heat and add the sugar first. Stir to dissolve completely and then add in the cans of concentrate. I recommend leaving the concentrate cans out to get a little soft but you will want some ice left to bring down the temperature on the juice/sugar mix. You can also substitute cranberry or lemonade/limeade concentrate for about half of the cans of apple concentrate for different flavor profiles. Just make sure your concentrate has no additives other than vitamin C.

Yes there are differences and options as compared to the original recipe, all are flavor based decisions. You do really want to stick with the ratios, stick with the amounts and vary up the varieties. One thing I have learned about cider is that all the small tweaks make a difference in the final product and everyone has different tastes. The white sugar will work in a pinch, demerera is a much better option as is raw granulated sugar. Honey will add a very nice flavor and ferment like a mad dog on a bone. Feel free to mix and match on the sugar adjuncts, experimentation just helps you find out what you like. And why water it down? Top the sucker off with more apple flavor!

I think the sweet mead yeast in the original recipe was not the best choice. I really like the Notty for a clean fermenting and neutral flavor ale yeast that will rip up some sugar in a recipe like this. The Notty will not tolerate as high an ABV as the mead yeast and will leave the end product sweeter. I would put the pack of Notty with about a half pint of apple juice to rehydrate and start the yeast on some sugar as soon as you decide you will be making this.

I really like to bottle this after it tastes good from the samples and keep an eye on it in the bottles so that it will stay sweet and carb up like champagne.
Bottle bombs are a concern but I open one every so often after the first week of conditioning to check the carbonation. I then throw it all on the fridge after it reaches the volume of carb I am looking for. More trouble to check and keep the whole batch in the fridge after it gets where you want, but your extra work will be rewarded with the panty dropping power of a cubic ton of mardi gras beads in a bottle!

 
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Old 03-05-2010, 03:56 AM   #2
tincob
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Oct 2009
Darien, CT
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Very timely post BrewFrick.

I was looking for a sweet sparkling cider recipe in a thread few threads below yours. What's the ABV on this?

I'll be kegging so I won't have to worry about a bottle bomb.

In what store would I buy this Demerara sugar? First I heard of it, Guyanese sugar, hmmm...

I might give this a go.

 
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Old 03-05-2010, 04:01 AM   #3
BrewFrick
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Feb 2007
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I really don't get into calculations in brewing so I couldn't tell you the ABV, I just know it is rather high. I look at it more as art than science I guess.

Wal-Mart, at least here in OK, has demerera sugar in 2 lb. plastic jugs, that is where I get mine.

 
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Old 03-05-2010, 04:13 AM   #4
tincob
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Oct 2009
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Thanks, I'll check it out at the local Walmart. I may reduce the amount a bit (1.5 or 1 lb) so the ABV isn't too high.

 
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Old 03-05-2010, 04:40 AM   #5
Jaybird
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Pictures of the panties droping is a must for this thread to have any merrit
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Old 03-05-2010, 04:46 AM   #6
alcibiades
 
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i dont understand how this cider tastes sweet. Won't all that sugar/apple juice ferment and dry it out?

 
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Old 03-05-2010, 04:59 AM   #7
Yan
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Nov 2009
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Quote:
Originally Posted by Jaybird View Post
Pictures of the panties droping is a must for this thread to have any merrit

 
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Old 03-06-2010, 02:49 AM   #8
cbrychcy
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Mar 2010
Savannah GA
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how long did you let this sit in the primary before you racked into the secondary???

 
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Old 03-06-2010, 09:01 AM   #9
Kauai_Kahuna
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May 2008
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May I just ask a naive question? Why bother heating some juice to dissolve the sugar.
It has been my experience that the yeast find it and do what they do so well if it is dissolved or not.
Now it may allow you to get a better OG reading, but I use and trust Hightest spreadsheet a lot more than I do my hydrometer and sobriety most of the time.
Now if only I could find AJ concentrate at a decent price. Right now I just use them to back sweeten. The recipe does sound great once again.
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Old 03-06-2010, 09:03 AM   #10
Kauai_Kahuna
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Quote:
Originally Posted by Yan View Post
Yan
Saved, and will be used. Thanks for posting that.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
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