Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > (Basic How To) Hard Cider Thread
Reply
 
Thread Tools
Old 07-29-2007, 05:36 PM   #1
New2HomeBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 86
Default (Basic How To) Hard Cider Thread

I am new to brewing and want to make a good hard cider. I noticed that there is not an abundance of information online on how to actually make hard cider.

I thought it would be good to start a How To thread for those us of who want to delve into making a cider for the first time, but have little to no idea where to begin.

Can those of you who have made great cider before help a brother out:

1) What are the basic steps?
2) Is there a boil required? If not required, has anyone tried boiling?
3) What is your experience with ingredients and different yeasts?
4) Where do you go to get your juice, and what are the pitfalls to look out for when store shopping for juice?

Share your expertise with the rest of us Noobs.
Cheers

Note to mod: this might be a good sticky thread



New2HomeBrew is offline
 
Reply With Quote
Old 07-29-2007, 05:52 PM   #2
Yuri_Rage
Gritty.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Yuri_Rage's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Southwest
Posts: 14,141
Liked 699 Times on 445 Posts
Likes Given: 75

Default

1) What are the basic steps?

Buy quality apple juice - it can be from concentrate, but it CANNOT have preservatives added.

Buy some brewer's yeast. There are specialty strains for cider. White wine yeast, clean ale yeast, and champagne yeast will also work.

Sanitize all your equipment.

Pour the juice into the fermenter. A little splashing is ok (and even desired for aeration).

Stir in any adjuncts (additional sugar or spices). If you don't have a recipe to follow, skip this step.

Add the yeast and affix an airlock.

Wait.

Bottle or keg when the specific gravity stops changing (around 1.010 or less).

2) Is there a boil required? If not required, has anyone tried boiling?

None required. Avoid boiling juice. If you want to use heat to pasteurize the juice prior to fermentation, bring it up to 180 degrees F for 10-30 minutes.

3) What is your experience with ingredients and different yeasts?

I only make Ed's Apfelwein. It's quite tasty if you like a dry cider, and it's really easy: 5 gallons of apple juice, 2 lbs of dextrose, Montrachet dry yeast.

5) Where do you go to get your juice, and what are the pitfalls to look out for when store shopping for juice?

Sam's Club is a good place to get bulk juice. I buy the Maker's Mark brand (Sam's store brand).
NO PRESERVATIVES! Don't buy juice that has potassium sorbate, anything benzoate, or other chemical names you aren't familiar with. Ascorbic acid (Vitamin C) is acceptable.


__________________
Homebrewed Blog..........YouTube Channel .......... Shirts, posters, etc
Yuri_Rage is offline
mmmatt Likes This 
Reply With Quote
Old 07-29-2007, 06:01 PM   #3
New2HomeBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Posts: 86
Default

Why avoid boiling juice? be patient I'm just a noob. I am looking to make a sweeter cider kind of like Wyders.

This may be a silly question, but has anyone ever tried to hop a cider?
New2HomeBrew is offline
 
Reply With Quote
Old 07-29-2007, 08:16 PM   #4
rod
beer -just brew it
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
rod's Avatar
Recipes 
 
Join Date: Dec 2005
Location: brantford,ontario
Posts: 1,226
Liked 2 Times on 2 Posts

Default

boiling juice sets pectin which leaves a hazy final product.
i have used cinnamon in a cider but have no idea what hops would do.
__________________
simplified signature:
beer, wine, cheese in various stages of production
rod is offline
 
Reply With Quote
Old 07-30-2007, 12:51 PM   #5
mgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Montgomery, Alabama
Posts: 292
Liked 4 Times on 2 Posts

Default

I make hard ciders but my wife does not like them dry. You want to ferment to dry and then you can back sweeten or carb it if you need to. If you want it still but want the sweetness you can use splenda and it won't effect the aging. Use the splenda at the end by the way.

There are several different ways to make the ciders. I like a touch of cinnamon for the batches that come off for the winter months, the hot hard cider is great! Check the cider receipes section and you can find some more info. Yuri_Rage is on the button. I use the Maker's Mark Juice also! Let the fermentation sit until clear just leave it alone until clear and then rack it and let it age a bit. It gets better with time also. I bottled in 2 months and trying to let it age but the bottles just keep jumping in my hand for some reason!
__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone
mgayer is offline
 
Reply With Quote
Old 07-30-2007, 12:59 PM   #6
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Cider is never boiled for hard cider. It produces a 'cooked' taste. If you go the traditional route which basically relies on the yeasts and such that are on the skin of the apples to ferment the cider, then cooking would also kill those. So do not boil your cider.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote
Old 07-30-2007, 06:08 PM   #7
Finn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Albany, Oregon
Posts: 202
Default

Quote:
Originally Posted by zoebisch01
Cider is never boiled for hard cider. It produces a 'cooked' taste. If you go the traditional route which basically relies on the yeasts and such that are on the skin of the apples to ferment the cider, then cooking would also kill those. So do not boil your cider.
I always assumed it didn't matter because apple juice is boiled down to make concentrate -- or do they use a different method to concentrate it? I suppose they could freeze the water out as if they were making applejack ...

in my case it doesn't matter at all because my apple trees are so wormy right now I won't touch the stuff until it's been through the canner. Maybe next year, after I've been keeping the apples picked up and trapping the codling moths for 12 months, it'll be different, but for now, it's applesauce-flavored cider for me ...

--Finn
Finn is offline
 
Reply With Quote
Old 07-30-2007, 06:29 PM   #8
Wrey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 91
Default

All of these recipes call for Apple juice. What about making a hard cider from apple cider when it is cheap in the fall?
__________________
Wrey
Lakewood OH

Primary- Witch's Brew Hefe
Primary-le cry, tis empty
Conditioning
Drinking Scotch Ale, Continental Pilsner, Edworts Apfelwein

Total Brews-4
Wrey is offline
 
Reply With Quote
Old 07-31-2007, 05:49 PM   #9
Finn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Albany, Oregon
Posts: 202
Default

Quote:
Originally Posted by Wrey
All of these recipes call for Apple juice. What about making a hard cider from apple cider when it is cheap in the fall?
Meaning fresh/flash pasteurized apple squeezin's right out of an orchard, right? As opposed to Tree Top Clear Amber Super Filtered Frozen Concentrate?

Anyway, it should be just the same, only better tasting. If it's unpasteurized, you could have more issues with rogue yeast cultures, tho.

I get confused by the terms "cider" and "juice" when applied to apple products, seems like everybody has a different def. In the cold-drinx case at Slaveway they have "cider," which is filtered apple juice, and "juice" which is unfiltered. Both taste the same, meaning they taste like red delicious juice. Bleah.

Cheers!

--Finn
Finn is offline
 
Reply With Quote
Old 07-31-2007, 06:33 PM   #10
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Just to throw this out, pasteurization occurs (there are several methods) at the highest around 250 F for about a fraction of a second, lower at about 161 F for about 15 seconds and low at 145 F for around 30 minutes. Boiling is at 212 F. These two differences should be noted as they will indeed produce different results.

I make my cider from my apples and from a farm (I don't get enough off the one tree), I leave it unpasteurized and use Campden and then ferment with an Ale yeast.

Evaporation need not take place at very high temperatures and can be accelerated by the use of air circulation, although I do not know the entire apple juice process.


__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apple Cider basic SG? Gosassin Cider Forum 13 03-19-2013 03:25 AM
Cider, sweet, dry, hard, hot, a taste thread Cydermon Cider Forum 11 03-15-2009 07:44 PM
Basic cider recipe? Nexus555 Cider Forum 35 06-02-2007 07:08 PM
What's the basic process for a cider? JeepGuy Cider Forum 7 01-28-2006 11:52 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS