Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Some further efforts to make cider
Reply
 
Thread Tools
Old 03-18-2012, 02:04 PM   #1
BigWomanLover
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Istanbul
Posts: 14
Default Some further efforts to make cider

Hello guys! When I was in the UK, i enjoyed so much drinking English Cider But unfortunately, it does not exists in Turkey, neither in Cyprus. So I decided to make it on my own.

The first time I tried to make cider I failed So this is my second time. This topic will be like a diary to show you and ask if i'm doing it right So I hope you may advise me

1. I got apples from the local store (5 kg's of apples) and bought a fruit grinder to grind them.

2. Squeeze the juice from the apples







3. Heating the juice till it boils (like 5 minutes)



4. Waiting for them to cool down

Current step: I'm currently waiting for the juice to cool down...



Reason: to add images
BigWomanLover is offline
 
Reply With Quote
Old 03-18-2012, 02:18 PM   #2
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

You'll want some pectic enzyme in there now you've heated the apples.


Insomniac is offline
 
Reply With Quote
Old 03-18-2012, 02:22 PM   #3
BigWomanLover
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Istanbul
Posts: 14
Default

Quote:
Originally Posted by Insomniac View Post
You'll want some pectic enzyme in there now you've heated the apples.
So is this wrong? Or do I have to heat for a few minutes more?

BigWomanLover is offline
 
Reply With Quote
Old 03-18-2012, 02:27 PM   #4
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

Heating apples can make them gain a cooked apple sort if taste so people dont usually heat it at all. The other thing that happens is the pectin in the apples can start to set which will stop the cider clearing , adding pectic enzyme helps to break the pectin down and helps ensure it is nice and clear. Its best added at the beginning but if you dont have any it can be added later.
Insomniac is offline
 
Reply With Quote
Old 03-18-2012, 02:27 PM   #5
nickelrodent
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: na, na
Posts: 6
Default

in terms of pasteruization I would heat your juice to JUST UNDER boiling for about 45 minutes. In pasturization you dont boil your product and from what I have read with cider it wont ever clear after boiling.
nickelrodent is offline
 
Reply With Quote
Old 03-18-2012, 02:35 PM   #6
BigWomanLover
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Istanbul
Posts: 14
Default

So okay, I don't have pectic enzyme, does it mean that I need to heat the juice JUST UNDER the boiling temperature. (for 45 minutes?)

And one more question. I'm a bit afraid that the juice may become something like jam, or cooked apple, so I'm afraid of heating it.

And i dont want it to lose its water, so is it okay if i heat it in the pressure cooker?
BigWomanLover is offline
 
Reply With Quote
Old 03-18-2012, 02:39 PM   #7
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,851
Liked 1273 Times on 874 Posts
Likes Given: 2465

Default

If you've already boiled it, don't heat it again! You will have hazy cider, but if you don't have pectic enzyme, there is really not much to do about it. Maybe long term cold aging, but I doubt it.
Pappers_ is offline
 
Reply With Quote
Old 03-18-2012, 02:43 PM   #8
BigWomanLover
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Istanbul
Posts: 14
Default

Thanks for replies!

OK, so i'm gonna try it in another cider

For this one, the incoming step is to put it into fermentation, right?

How long I need to wait for it to be at least drinkable?

1 step or 2 steps? And how long?
BigWomanLover is offline
 
Reply With Quote
Old 03-18-2012, 03:01 PM   #9
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,851
Liked 1273 Times on 874 Posts
Likes Given: 2465

Default

Do you have access to plain old apple juice? If so, I would try a simple cider - apple juice and Nottingham or other ale yeast. If you want dry cider, let it ferment all the way out, bottle and enjoy.

If you want semi-sweet cider, look at www.makinghardcider.com or try bottle pasteurizing via the sticky thread above.

The dry cider is easier and might be a good place for you to start.
Pappers_ is offline
 
Reply With Quote
Old 03-18-2012, 03:07 PM   #10
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,851
Liked 1273 Times on 874 Posts
Likes Given: 2465

Default

Quote:
Originally Posted by BigWomanLover
For this one, the incoming step is to put it into fermentation, right?
Yes, you need to add yeast to the juice and let I ferment. I use ale yeast, some people use wine yeast.

Cover the mouth of your fermenter loosely, with foil or something like that, if you don't have an airlock. You want to let the CO2 out, but keep air (and wild yeast and bacteria) out.

Let it the yeast eat up all the apple sugars for a few weeks. Then bottle. You'll have a dry still cider. Or prime with sugar and you'll have a dry sparkling cider.


Pappers_ is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I may never make another cider again..... Daze Cider Forum 15 03-14-2012 06:05 PM
I want to make me some cider muse435 Cider Forum 7 07-10-2011 11:53 AM
I want to make cider. bottlebomber Cider Forum 11 05-16-2011 11:48 PM
How to make cider? bluefoxicy Cider Forum 15 02-10-2011 01:27 AM
Fresh cider to make cider? SFBEER Cider Forum 2 09-25-2009 04:32 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS