I know this is an OLD post but I have been researching so I wanted to update it.
I saw a couple recipes. Someone said Strongbow finishes at 1.009 i think. I dont have my hydrometer handy so i cant do it myself.
Just had a bottle. Mild apple aroma. ZERO tannin smell or taste. Low Sulpur taste/smell. The color is a light golden color.
This is what Im thinking for a cheap version.
5 gallons apple juice
2.5 tsp of Pectin Enzyme.
3.75 Acid Blend (or maybe a bit less not sure)
No Tannin (for this first experiement)
(Optional) 1/2 dark brown sugar (color slight taste)
Ferment dry (7-10 days primary)
Ferment as cold as yeast will allow
Once 1.000 Kill yeast
Back sweeten with 1 can Apple Juice Concentrate
Age 2 weeks to a month cold
THOUGHTS? I think this particular one will turn out slightly drier than Strongbow and maybe a bit more tart.
THis is a link to another recipie someone else came up with. Yeast changes and AJ concentrate changes. http://www.samuelkornstein.com/brewl...%20Cider&id=29
Let me know what you guys think? I may try and make this on a small scale. who knows i may make a 5 gal recipe too.