So I had their Crisp for the first time yesterday and loved it. This will be my first attempt at a cider and I did some poking around looking for specifics and found that they use a blend of sweet apples and bittersweet apples that provide a bit of bitterness and tannins. With no real access to bittersweet apples I am wondering if I could use crabapples instead. I don't have a fruit press but was wondering if I could use my juicer or blender? It was also stated they age on wood, any recommended wood types?
I would juice 3-4 lbs of crabapples remixing the juice and pulp. Add 1 c of Rasins mashed in blender, Add my pectic enzyme to the pulp and let sit for 24 hours.
After the 24 hours have elapsed add 1 lb of pilloncillo ( prefer this flavor over brown sugar) & 1 campden tablet and let sit for an additional 24 hours.
Add the pulp/juice from crabapples to fermenter.
Add 3-4 gallons Apple Juice
Pitch Nottingham or WLP039 (has anyone tried the WLP720 for a less dry cider and perhaps little to no backsweetening needed?)
Move to Secondary and add Wood Dowel or chips
After fermentation is complete add 1-2 cans of concentrate (to taste) Carb approx 24 hours (to taste) and then pasteurize. I understood I could pasteurize in the dishwasher running the rinse and heat dry cycle; is this the recommended and easiest way?
As I stated, this is my first attempt at cider and I really don't know but would like to get as close as possible to the Angry Orchard Crisp and I am speculating from what I've read ( http://drinks.seriouseats.com/2012/0...vid-sipes.html
). This is a shot in the dark for me. I appreciate any feedback on any of this.