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Old 03-29-2007, 06:28 PM   #1
Nexus555
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Hey guys, I was looking for a very basic "hard" cider recipe. From what I read it just seems to be 5 gallons of pastorized apple juice (with no perservatives) and champagne yeast. Does this sound correct? Please enlighten me!
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Old 03-29-2007, 06:38 PM   #2
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Thats it . . .Excpet unless you want REALLY dry cider use another type of yeast, Whitelabs and Wyeast both sell cider yeast and ale yeast works well also
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Old 03-29-2007, 06:41 PM   #3
Nexus555
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Thanks a lot. I might buy a new fermenter before I begin this adventure. 3 months using one of my beer fermenters just won't do!!
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Old 03-29-2007, 06:54 PM   #4
Nexus555
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One last question I suppose. Is it not true that I could either carbonate it with priming suger (like most ciders sold at stores) or leave it flat (which I assume is "Apfelwein"). Is this correct, or is Apfelwein different in other ways?
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Old 03-29-2007, 08:04 PM   #5
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Apfelwein has a higher ABV than cider. Cider is just fermented without added sugar (usually) and about 4-5% ABV. Apfelwein is higher- I think Edwort said 8%? And regular "apple wine" that I make is about 13% alcohol, and is a table wine.

And you can carbonate, or serve flat.
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Old 03-29-2007, 09:19 PM   #6
Nexus555
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Feb 2007
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Ahh I see, that cleared things up. Thanks!
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Old 03-31-2007, 07:24 PM   #7
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I made a cider for the missus using a champagne yeast, and it turned out drier than most champagne. She won't drink it, which is a real pain, but it might be useful for a punch of some sort at a future party. Next time, I'll use a milder yeast. I was going for a Strongbow type of drink, as it's her favorite. Lesson learned.

I also hadn't enough information at the onset...I bottled kinda quickly (a month in secondary) and left it to rest 4 months in bottle...I don't know if that makes a difference.
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Old 03-31-2007, 07:36 PM   #8
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I wish strongbow wasnt filtered, cuz I would love to get my hands on some of thier yeast
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Old 04-09-2007, 02:58 AM   #9
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sitting in a pub in london i said nearly those exact same words to myself Pumbaa
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Old 04-09-2007, 03:06 AM   #10
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So you can get hard cider without starting with cider?

I have been debating this in my mind for a while....
1. Use Edwort's Apfelwein recipe. . .or
2. Use 5 gallons apple juice, no dextrose, and white labs cider yeast

Can't decide, maybe I will do both....

Question White labs says that their cider yeast produces sulphor that will clear with ~2 weeks of conditioning, does this have to be done cold?

 
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