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Old 10-31-2010, 11:57 PM   #1
IrishBrewster
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Oct 2010
Houston, Texas
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I was told that I could stick this glass one gal. pasteurized cider jug from Whole Foods in the closet, and produce a drinkable cider.

Does this work? Is it worth it? How long should I wait?

What should I do instead to make it better?

 
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Old 11-01-2010, 03:36 AM   #2
xplornevada
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Nov 2010
SLC, UT
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Well, it has been pasteurized, so it has no yeast to do the work.
You will need to do the following:
1. Find some suitable wine yeast. Cote de Blanc or Pasteur Champagne works well. Try to avoid using bread yeast.
2. Take the lid off and replace it with a balloon. Put a pin-hole in the balloon (this is so your bottle doesn't explode).
3. Ferment it where the temperature stays around 55-65 F. Let it sit until it is fairly clear, and the junk has settled to the bottom of the bottle.
4. Add sugar or nutri-sweet if it tastes too dry for you.
5. This should result to something closer to wine than pruno.

 
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Old 11-01-2010, 03:48 AM   #3
CvilleKevin
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Oct 2007
Charlottesville, VA
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Quote:
I was told that I could stick this glass one gal. pasteurized cider jug from Whole Foods in the closet, and produce a drinkable cider. Does this work?
It works if you like to drink hooch, otherwise its a bit more work but not a whole lot. I recommend you read the stickies first. Use a proper airlock. Dont use wine or champagne yeast unless you want it really dry. Use ale or wheat yeast

 
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Old 11-01-2010, 02:27 PM   #4
david_42
 
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Oct 2005
Oak Grove, Oregon, USA
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You need to add yeast. Apple juice will ferment completely (AKA dry) unless you work at it, so a wine yeast is a good bet.

 
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Old 11-01-2010, 02:46 PM   #5
Marsdude
 
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Jan 2010
Fort Collins, CO, Colorado
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If you want to do something like this I would suggest making a batch of EdWort's Apfelwein. Here is a link to the recipe:

http://www.homebrewtalk.com/f81/edwo...felwein-33986/

This is very easy to make and is really good. Thousands of gallons of this has been made since it was posted to this forum. Do a search and see what people say about it. To me it tastes more like a dry white wine than a cider.
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Old 11-01-2010, 02:54 PM   #6
jamest22
 
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Mar 2009
Fredericksburg, VA
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I frequently make a cider from store bought pasteurized, preservative-free grocery store apple juice. I dump the juice into a carboy and pitch an ale yeast. After terminal gravity is reached I keg or bottle condition it. This makes an apx 4.5% abv light dry sparkling cider with a nice tartness.

One of my batches made like this actually won 2nd place in the Cider category of a competition this year. Easy as pie.

 
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