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Old 03-05-2011, 08:41 PM   #1
KFH
 
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This is pretty simple, based off of Edwort's recipe. Mine ended up tasting a bit dry for most womens' taste, so I made a couple small changes here and there. Yes, I know it's a wholly unoriginal name, but it works.

5 gal apple juice (I ended up using Mott's)
4.75 lbs turbinado sugar
12 fl oz cranberry-raspberry juice concentrate (priming)

Procedure borrowed from Edwort's Apfelwien thread with necessary changes:
  1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.
  2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.
  3. Add 1 lb it to the now half full bottle of apple juice. Shake well.
  4. Repeat Steps 2 and 3, then go to step 5.
  5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.
  6. Add yeast starter. Remember to keep your stir bar from falling in!
  7. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

I was also an idiot and completely forgot to take any gravity readings, and the various online calculators give me ABV results anywhere from 11.96% to 43%, which I suspect is not quite accurate. If anyone can give me a more accurate estimate, I'd greatly appreciate it.

My girlfriend had a taste yesterday with the leftovers from bottling (enough to fill a small glass) and proclaimed it my best version to date. Her words: "It tastes like a sweet and refreshing spring wine." Keep in mind, this was the uncarbonated version with all the juice concentrate sugar and flavors still there. I have high hopes for the final version (bottled it yesterday), and I'll let everyone know how it turned out in two weeks.

I've also been asked to make an uncarbonated version, which I may try once I find out how well this batch turns out.
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Old 03-05-2011, 08:48 PM   #2
Gordzilla
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what would be a good way to reduce how dry this is? I know i would like it thinking of the women who might want to try it?

 
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Old 03-05-2011, 08:49 PM   #3
KFH
 
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Try adding some unfermentable sweetener, like Splenda. I don't really think it needs it as-is, but I have some funky taste buds. And I'm not a chick.
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Old 03-05-2011, 08:53 PM   #4
Golddiggie
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It will be tough if you want it carbonated, and not dry. Although you could use some non-fermentable sugars in the batch to retain a little sweetness... If you let it go dry, to the tolerance of the yeast, and beyond (so that it finishes sweet) you could filter and keg it up to carbonate. Then bottle from there for those not able to get to your place to try some (carbonated)...

Of course, if the babes come over, really like it, you could start collecting panties for payment...

Looks like KFH has the same thoughts on adding non-fermenting sugars... I like the idea of letting it ferment dry, back-sweetening it, then carbonating it in a corny... Granted, I don't have a kegging setup yet...
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Old 03-05-2011, 09:12 PM   #5
Gordzilla
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yeah i dont have a kegging set up yet, but gonna make some...ill just let them try the cider then offer some haaard lemonade then ask for panty payments

 
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Old 03-05-2011, 09:13 PM   #6
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Sounds like a damned excellent idea to me...

Going to be fun making the labels for the sooo haaaaaard lemonade...
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跟猴子比丟屎 ・ Gun HOE-tze bee DIO-se

On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
On Deck: Caramel Ale
Aging:mead
Mead [bottled]:Oaked Wildflower Traditional, Mocha Madness, Blackberry Melomel, maple wine

 
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Old 03-05-2011, 09:16 PM   #7
Gordzilla
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ive been working on mine...almost done

 
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Old 03-11-2011, 11:37 PM   #8
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I got impatient, and decided to open a bottle.



It's both sweet and tart and very refreshing. I'm expecting the tartness to mellow out a bit after more time. Even so, it's still damned good now.
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Old 03-28-2011, 02:08 PM   #9
BllShter
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About how long did/do you plan to age, I am looking at starting a hard cider for the winter and this is the Amish speaking recipe I've come across yet. Plus I set up for kegging so just a point of clarification, ferment out them add juice concentrate to keg or add before primary and just some sort of sweetener to keg? Thanks

 
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Old 03-28-2011, 02:11 PM   #10
BllShter
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Quote:
Originally Posted by BllShter
About how long did/do you plan to age, I am looking at starting a hard cider for the winter and this is the most appealing recipe I've come across yet. Plus I set up for kegging so just a point of clarification, ferment out them add juice concentrate to keg or add before primary and just some sort of sweetener to keg? Thanks
Bllshter

 
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