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Old 11-12-2010, 10:06 PM   #1
TrueSlacker
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Aug 2010
Corpus Christi, Texas
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I am still fairly new to the brewing scene (only 3 batches in) and I am looking to make an apple cider. (hopefully for the christmas holidays)

I found this recipe (http://beerrecipes.org/showrecipe.php?recipeid=896) which calls for

5 gallons, sweet cider
3 pounds, brown sugar
3 pounds, honey
2 packs, champagne yeast

couple quick questions as I have yet to make a cider:

It takes roughly 3 weeks to ferment but how long after bottling? 4 weeks?

What kind of honey can be used? I noticed on the Austin Homebrew Supply site that have a couple different ones. (http://www.austinhomebrew.com/index....=178_21_73_405) Or could I just use regular old honey from my local grocery store?



 
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Old 11-13-2010, 12:46 AM   #2
Calder
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Mar 2010
Ohio
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I'm new to this, still waiting to taste my first batches, but from everything I have seen, you will be looking at many months before that is ready. That's around 1.100 SG, and will taste harsh to start out.



 
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Old 11-13-2010, 01:20 AM   #3
johnnyo1977
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Nov 2009
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you can use other yeasts like S-05 and cotes de blanc. they will give it a sweeter taste and will retain more of a apple note in the process.
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Old 11-13-2010, 01:22 AM   #4
Fletch78
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Feb 2010
Athens GA
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That's a very vague and poor recipe, you'll be making apple-honey Night Train (hmm...)

Cut out the honey and the sugar completely. The cider should go dry and give you ~7%~ ABV with just the juice. For every 1 you drink, it's like drinking 2.5 PBR's, and will be ready for the holidays.

If you want to add sweetness, you'll have to use splenda along with priming sugar when you bottle, or pasteurize (see sticky) or force carb.

 
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Old 11-13-2010, 01:58 AM   #5
Nurmey
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By listening to Fletch, you might be able to drink something at Christmas. Using your recipe it will be rocket fuel for a year or two.
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Old 11-15-2010, 02:38 PM   #6
TrueSlacker
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Aug 2010
Corpus Christi, Texas
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Wow, I didn't realize how far off I was. Thanks.

I am gonna give it a try without the sugar and honey and hope it is drinkable in time. If not then, o well.

 
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Old 11-16-2010, 01:25 AM   #7
Calder
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Mar 2010
Ohio
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I recently made my first cider.

5 gallons cider/Juice
1.5 lbs sugar (to get SG to 1.060)
Ale yeast

At 3 weeks I transferred to secondary (needed the fermenter). It tasted great; I had a couple of pints of it while I doing some other work (that's the worker's share). Apart from being very cloudy, it was really good.

If you didn't care about the appearance it could go very quickly.

However, based on advice I have read here, I have placed the 4 smaller (each an Imperial gallon) carboys in the crawl space to mature for at least a few months. Probably check them once a month to ensure the airlocks stay full, and bottle one of them in 3 months time to see how it is going.

 
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Old 11-16-2010, 01:51 AM   #8
Fletch78
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Quote:
Originally Posted by TrueSlacker View Post
Wow, I didn't realize how far off I was. Thanks.

I am gonna give it a try without the sugar and honey and hope it is drinkable in time. If not then, o well.
I just started my Christmas cider this evening, my money is where my mouth is.



 
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