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Old 05-23-2011, 01:14 PM   #1
Nathan102
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Jan 2007
Posts: 13


Good morning,

I'd like to give hard cider a shot......anybody have good recipes?

Thanks

Nathan



 
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Old 05-23-2011, 02:37 PM   #2
sashurlow
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Jan 2011
West Rutland, Vermont
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cider + yeast + time = hard cider.
Its my favorite recipe.



 
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Old 05-23-2011, 02:55 PM   #3
Misplaced_Canuck
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Jan 2011
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My recent experiment:

5 gallons of White House apple juice from wal-mart (no preservatives)
2.5 lbs of brown sugar (yes that's quite a bit)
1 packet of Nottingham yeast.

It's turned out VERY good. If I were to do it again, I'd reduce the brown sugar by 50% for reduced alcohol and a little less "cidery taste".

M_C
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Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 05-24-2011, 06:55 AM   #4
dinnerstick
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Nov 2010
utrecht, netherlands
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it really depends what you are looking for. i would suggest starting with fresh apples or at least freshly pressed cider. that of course makes cider making seasonal, like in the old days. then age it for 6 months to a year. as benjamin franklin apparently said, "give me yesterday's bread, this day's meat, and last year's cider"
many people (i guess on this site most people) use bottled juice. the strategy is the same. you need to decide what percentage of alcohol you are shooting for. as a general rule average apple juice will ferment to dry to give around 6%. for me this is perfect for cider, i can drink a few glasses without losing my marbles, but many people boost up the % with sugar. these probably need longer aging times to smooth out. any fermentable sugar will achieve this, and different sugars will give different flavors to the final product (but not sweetness). finally decide how you want it to finish. ferment completely dry and bottle carbonate = easy, or ferment dry and leave still (easy), or stop fermentation with some residual sweetness, kill yeast and have a sweet still cider (relatively easy). sweet + carbed = difficult unless you can force carb. i humbly suggest that sweet cider is overrated (although definitely guzzleable); you can't beat a dry well aged cider.
select a yeast (read the sticky at the top of the page, but wine and ale yeasts are both popular). ferment in primary and one racking usually does it. give it time to age and clear. so you don't really need a recipe, just a strategy. if you are a wine maker then it's simple. if you are a beer maker then it's simple, but don't cook the damn juice!

 
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Old 05-24-2011, 08:28 AM   #5
oldmate
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Jun 2010
Sydney, Australia
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Apple juice + yeast + time.

Good luck.
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Primary: Cherry Melomel

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Bottled: JAOM, Amber Ale

 
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Old 05-24-2011, 10:54 AM   #6
gratus fermentatio
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There are lots of recipes in the recipe section of this site:
http://www.homebrewtalk.com/f81/
Regards, GF.

 
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Old 05-24-2011, 10:47 PM   #7
DaleP
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Dec 2010
Webster Groves, Missouri
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For yeast use either White Labs Cider Yeast or Wyeast Cider Yeast. For juice, pick the best tasting sweet cider you can find. Good cider can only be made from good ingrediants.

 
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Old 05-25-2011, 01:33 PM   #8
Misplaced_Canuck
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As per the recipe above, this is what my end-product looks like:

http://www.homebrewtalk.com/f85/post...ml#post2951124

M_C
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Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.

 
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Old 05-25-2011, 02:16 PM   #9
Inodoro_Pereyra
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Feb 2011
Miami, Florida
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Quote:
Originally Posted by Misplaced_Canuck View Post
As per the recipe above, this is what my end-product looks like:

http://www.homebrewtalk.com/f85/post...ml#post2951124

M_C
Damn, Canuck. Now I can't wait for mine to be done...
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Old 05-25-2011, 02:18 PM   #10

For new cider makers, www.makinghardcider.com is a must read.



 
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