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Old 10-22-2010, 12:53 AM   #1
MontereyBrewer
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Oct 2010
Monterey, California
Posts: 5


Hi, I am looking to make my first cider. I have a contact at a local apple farm that will sell unpasteurized cider.

Here is what I am looking for (if possible):

1. Relatively simple recipe, no adjuncts except for sweetening. I have all the equipment I need for probably any process required.

2. Would like to consume a decent product by Christmas.

3. Needs to be bottle-friendly (cannot tie up a keg for this recipe).

4. Cider is unpasteurized. Am willing to pasteurize or use Camden tablets if it will not adversely alter flavor.

5. Would like it carbonated. Not be bone dry but not Woodchuck Amber sweet.

6. 5 gallon recipe

7. Do not want to sweeten after pour.

Is there a way to measure out enough fermentable sugar to sweeten and carbonate reliably without making bottle bombs, then stove top pasteurize?
Maybe use a mead yeast with less attenuation then prime with sugar?

Thanks very much..I know there is a recipe for me out there, somewhere, thanks for the stickies too. Just wondering if there is a process available to the homebrewer that backsweetens and carbonates safely and reliably..

Reason: mispelled the title

 
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Old 10-22-2010, 01:17 AM   #2
CvilleKevin
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Oct 2007
Charlottesville, VA
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read the stickies again

 
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Old 10-22-2010, 01:58 AM   #3
MontereyBrewer
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Oct 2010
Monterey, California
Posts: 5

Quote:
Originally Posted by CvilleKevin View Post
read the stickies again
Being new to the cider process, it's quite likely I missed what I needed in the stickies to turn on the light bulb in my brain, but thanks for the input.

Something more specific from the smart folks would be helpful.

 
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Old 10-22-2010, 02:54 AM   #4
MeadWitch
 
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Jul 2010
South of Weird, TX
Posts: 311
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Monte, I used the recipe that Pappers gave me in the post "Cider House Rules". It is excellent. I started on 9/5/10 and was taking it to a party by the end of September. Opened a bottle each night this week and it is even better now than it was then. Great clean, crisp taste. Awesome bubble action and head, pourablity is first rate and the carbonation is fantastic. I did back sweeten it a bit more than he did but that is just personal preference.

It was suppose to be for a X-mas gift but at this rate it will be gone by Halloween. I need to make a bigger batch soon or I won't have any to give away as gifts.
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Tertiary: Sweet Dried Cherry/Vanilla Mead, Prickly Pear Mead, Jalapeno-Peach Sweet Mead

Bottled: Huajillo Honey Mead - 4 bottles only, first ever mead, Light Draft Style Cider, Raspberry Mead, Hibiscus Mead, JAOM, Peach Melba Mead, Limoncello, Kahlua, Spiced Winter Cider, Orange/Vanilla Mead

 
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Old 10-22-2010, 12:41 PM   #5
gratus fermentatio
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Jun 2008
Montana
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Maybe one of these: http://www.homebrewtalk.com/f81/
Regards, GF.

 
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Old 10-22-2010, 01:31 PM   #6
truckjohn
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Oct 2009
SC USA
Posts: 391
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I agree that there are tons of good recipes in the stickies.....

My own quickie recipe is fruit stand fresh pressed cider + apple juice concentrate to reach your target OG.....

1 campden tablet per gallon of must

Pectic enzyme is up to you.... Most people use it if pasteurizing so they don't get pectin haze....

Nottingham yeast

Let it ferment out till you agree with the hydrometer that it tastes right, rack, cold crash, rack into bottles and pasteurize....

It comes out carbonated, but not powerfully carbonated.....

Lots of people here prefer bottle priming and letting it run a week or 2 in bottles, then tasting to see if it is ready to pasteurize... When it tastes right - into the pot it goes...

Timing wise.. you have plenty of time if you start this weekend.....
1-2 weeks fermentation
1-4 weeks in the bottle.....
That's 2-weeks before Christmas...

Thanks

John

 
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Old 10-28-2010, 08:29 AM   #7
martink49
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Oct 2010
Champaign IL
Posts: 17
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Seems quick and simple http://www.homebrewtalk.com/f32/swee...egging-153128/


 
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Old 10-28-2010, 08:30 AM   #8
martink49
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Oct 2010
Champaign IL
Posts: 17
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http://www.homebrewtalk.com/f32/swee...egging-153128/

 
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