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Old 06-29-2007, 03:31 PM   #1
Jun 2007
Freehold, NJ
Posts: 104

Hi Everyone, I'm relatively new to brewing but was thinking that making cider might be a lot of fun and since my wife doesn't like beer (I know, What's up with that?!!!) it would give her a way to enjoy the fruits of my labor. I downloaded a recipe off of to make cider and it had me adding campden tablets, citric acid, pectic enzyme and even isinglass. Then I came on here and it seems that there are a lot of recipes with less "additives" - in fact some that don't even add yeast. My question is "is this all neccessary" or can I get away with apple cider (from an orchard - I have a friend who works at one and can get me as much free cider as I want), yeast and sugar to prime the bottles with for slight carbonation? Thanks in advance for the advice.

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Old 06-29-2007, 03:40 PM   #2
Pedro-'s Avatar
Oct 2006
Plymouth, MICHIGAN
Posts: 329
Liked 3 Times on 1 Posts

plop the cider in a bucket, pitch some yeast, and drink in a month.

After you do that you can start getting creative.

Edit: Click in the apfelwein link in my sig or search for it. simple and easy.

Ferm: 10 gal Apfelwein :)
Kegged: Wit, Blonde Ale, What Wheat?
Bottled: Apfelwein, Stout
Up Next: ESB, Honey Lager, CCA
Down the Hatch: A whole sh*t-ton!

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Old 06-29-2007, 03:42 PM   #3
homebrewer_99's Avatar
Feb 2005
Atkinson (near the Quad Cities), IL
Posts: 17,796
Liked 136 Times on 102 Posts

The straight answer is "no" you don't NEED all of that.

But (you knew there'd be one), your chances of getting a better brew out of the ingredients are greater.

This is the main reason why you should learn what each ingredient does and how it affects your brews, whatever they are.
HB Bill

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Old 06-29-2007, 03:54 PM   #4
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

You don't need to add anything to apple juice to make cider, if you are willing to wait longer and take the chance that you'll have something strange and/or undrinkable.

If you search here or the wiki for each of those ingredients, you'll be able to decide how much control over the final product you want. Even if the juice is "free", dumping a batch hurts.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

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Old 06-29-2007, 10:59 PM   #5
Jun 2007
Posts: 259

Ever seen an apple go brown a few seconds after you bite into it?

I made a 1/2 gallon with no additives as an experiment. I recommend using the additives.
I try not to drink anything harder than Gin before breakfast - W.C. Fields

Primaries: Ed's Haus + Munich, Ed's Haus + medium crystal

Secondaries: suck :)

Bottles: Chili Stout, Dry Irish Stout, Bitter Ass IPA, Headstrong Munich Lager clone, Lawnmower ale with chocolate and munich malt

Bulk Aging: Wildberry Sweet Mead - Orange Vanilla Dry Mead

Up Next: Orfy's Old Speckled Hen and an IPA of some kind

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Old 06-30-2007, 08:13 PM   #6
May 2007
Montgomery, Alabama
Posts: 292
Liked 6 Times on 3 Posts

Some is necessary and some is not unless it won't clear. I haven't had any that would not clear yet, given a few months. However most ciders just need the juice, sugar and yeast. Pectic enzyme will just help to clear it faster but isnot required. Different sugars can give a slight taste variation like Brown sugar or even Honey. Use the Edworts Apfelwein receipe and add a bit of splenda to sweeten. My wife loves it, low calories and carbs!

Great taste in about 6 weeks and better after a bit of aging!
Lost Knight Cellers

In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

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