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Old 09-22-2011, 07:58 AM   #1
Coders
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Default Started my first batch of hard cider. Constructive criticism welcome!

Recipe for my first cider:

5 gallons Boa Vista Orchards (local) unpasteurized apple cider

.5 gallon filtered water

2 lbs light brown sugar

1.5 lbs pure cane sugar

.5 lb honey

Safale S-04 11g packet


UPDATE 1:

Took a hydrometer reading today.
S.G. =1.072

Pitched my yeast about an hour ago. And now, the waiting game.



Reason: Update
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Old 09-22-2011, 02:53 PM   #2
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I'm not sure the cherries will mix well with the honey and brown sugar. When I used honey I wasn't real impressed with the results. I prefer caramel, but that's just me. The S-04 is what I'm going to be using next, from what I've read most people seem to have had great results with that.

Why the water? Did you heat it for the sugar and honey? I usually just heat some apple juice.


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Old 09-22-2011, 03:03 PM   #3
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For your first cider, I would just ferment that apple juice plain. Once you get a feel for what the apples bring to the table, then you can start thinking about other flavors you want in the mix. You can make some amazing cider with only apple juice.
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Old 09-22-2011, 09:10 PM   #4
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Yeah you're probably right. I just get overly excited when starting a new batch.
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Old 09-22-2011, 09:13 PM   #5
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Hmm guess I'll just see how this turns out on it's own. I couldn't decide what sugar to use for my first batch so I figured a combination would be interesting.

Yes, the water was for dissolving the sugars. Guess I could have done without it.
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Old 09-22-2011, 11:15 PM   #6
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Default My First Batch, Too

Started my first hard cider today, too.

I used:

4 gallons pasteurized cider
2 packets Cotes des Blancs yeast
Yeast nutrient

Aim is for a sparkling cider.

We'll see how it goes...
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Old 09-23-2011, 01:49 AM   #7
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What ever you do don't rush things. Let it sit.... I have 10 gallons going now. We pressed the Juice this past Sunday. It sat on campden tabs for a couple days, then racked to Glass. One with 2lbs light brown sugar and Whitelabs liquid cider yeast. One with just dry champ. yeast. I will let it sit for 3 months, then re rack to glass for another 3 months. Using natural apples, not store bought "juice" takes more time for the ture flavors to mellow out.
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Old 09-23-2011, 03:43 AM   #8
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Quote:
Originally Posted by kketterer
What ever you do don't rush things. Let it sit.... I have 10 gallons going now. We pressed the Juice this past Sunday. It sat on campden tabs for a couple days, then racked to Glass. One with 2lbs light brown sugar and Whitelabs liquid cider yeast. One with just dry champ. yeast. I will let it sit for 3 months, then re rack to glass for another 3 months. Using natural apples, not store bought "juice" takes more time for the ture flavors to mellow out.
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Is it alright to open up one of my ciders that is one week in to see how far along it is and stir in more sugar? Or is that bad? Recommendations? Thanks.
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Old 09-23-2011, 08:12 AM   #9
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Quote:
Originally Posted by davedave4420 View Post
Is it alright to open up one of my ciders that is one week in to see how far along it is and stir in more sugar? Or is that bad? Recommendations? Thanks.
The more you open it up the more chances you have of an infection. That being said people do open them up to take hydrometer readings. Why do you want to add more sugar?
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Old 09-23-2011, 12:51 PM   #10
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Quote:
Originally Posted by RetAF View Post
2 packets Cotes des Blancs yeast
I used to use Cotes des Blancs a lot, and was really happy with it, until I tried S-04 and T-58. Both make way better cider, IMO.


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