Fresh cider - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Fresh cider

Reply
 
Thread Tools
Old 09-29-2012, 04:46 PM   #1
bestes
Recipes 
 
Jun 2012
Auburn, Maine
Posts: 20


I just picked up 6 gallons of fresh cider, UV Pasteurized an that's it. I want to create a semi carbonated, and slightly sweet cider. I don't plan on touching it after racking into the secondary till next summer. I am using safale us 05. Can anyone five advice as to the additives used pre yeastyeast

 
Reply With Quote
Old 09-29-2012, 04:54 PM   #2
Wayneh
 
Wayneh's Avatar
Recipes 
 
Oct 2011
Posts: 101
Liked 2 Times on 2 Posts


Check out emu cider in recipes. I started one and i know it's going to be a good one. I have done about 6 different ciders so I have things to compare it to. Check it out
__________________
Wayne

 
Reply With Quote
Old 09-29-2012, 05:16 PM   #3
bestes
Recipes 
 
Jun 2012
Auburn, Maine
Posts: 20

Thanx, i havnt done one yet with fresh stuff. I made 3 batches of vomit smelling stuff out of store juice. Ill try one of emu's

 
Reply With Quote
Old 09-29-2012, 08:46 PM   #4
Wayneh
 
Wayneh's Avatar
Recipes 
 
Oct 2011
Posts: 101
Liked 2 Times on 2 Posts


You need to go with orchard cider it's a huge difference.
__________________
Wayne

 
Reply With Quote
Old 09-29-2012, 09:00 PM   #5
bestes
Recipes 
 
Jun 2012
Auburn, Maine
Posts: 20

Yea, thats what i was talking about. I just bought the 6 gallons of fresh orchard cider. Ive heard about campden tablets to kill off the wild yeast, then pectin enzyme to remove haze, and tannin to add bitterness, as well as an acid blend, yeast nutrient. All before even pitching the yeast. This is what i have read so ar. Im just a little diluted with info and don't want to screw up my cider

 
Reply With Quote
Old 09-29-2012, 09:07 PM   #6
tedclev
Recipes 
 
Sep 2010
Asheville, NC
Posts: 144
Liked 4 Times on 4 Posts


Use some pectic enzyme to reduce haze and use some yeast nutrient with urea- your yeasties need some nitrogen. As for the yeast- US-05 will work fine, but I don't know about bulk storing until next summer. Why? Your cider is only going to be in the 6% abv range, so there's no need and really it'll most likely just spoil by then. Just ferment, rack to secondary if you so desire (or leave it on the yeast in primary for two or three more weeks to clean up), then bottle it. If you only want it lightly carbonated, just use about 3 oz of corn sugar per 5 gallons. Let it sit for a week or two, then throw in the fridge. Done.

 
Reply With Quote
Old 09-29-2012, 09:09 PM   #7
tedclev
Recipes 
 
Sep 2010
Asheville, NC
Posts: 144
Liked 4 Times on 4 Posts


Forget the tannin. Acid blend wouldn't hurt, but not really necessary. Definitely use yeast nutrient though.

 
Reply With Quote
Old 09-29-2012, 09:11 PM   #8
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,607
Liked 154 Times on 139 Posts


Quote:
Originally Posted by bestes
Yea, thats what i was talking about. I just bought the 6 gallons of fresh orchard cider. Ive heard about campden tablets to kill off the wild yeast, then pectin enzyme to remove haze, and tannin to add bitterness, as well as an acid blend, yeast nutrient. All before even pitching the yeast. This is what i have read so ar. Im just a little diluted with info and don't want to screw up my cider
This recepie is from a good friend of mine, and it's my first recepie of the Cider Season (starting it tonight). Hope it provides some info and inspiration!

Here is the cider recipe for the Cinnamon flavoured Club brew:

Had it on the FOCCT.com website under recipes.


OG: 1.060

FG: 1.000

ABV: 8%

Cider: Fresh Apple Cider

Additions: Brown Sugar Syrup, Maple Syrup, Toasted Oak, Cinnamon Extract, Gypsum

Yeast: Fermentis Saflager S-23

Amount Ingredient When

6 gal Fresh Apple Cider Brewday

4.0 pH Gypsum

4 cups Brown Sugar Syrup

1 cup Maple Syrup

2 packs Saflager S-23 Ale Yeast

To taste Toasted Hungarian Oak 1/2oz 2 Weeks (post fermentation)

4 oz Cinnamon Extract 5 Weeks

Process:

Starting with 6 gallons of cider, adjust the pH to 4.0 using gypsum. Heated 2 lbs of dark brown sugar and 1 qt of water to make a brown sugar syrup, and added 4 cups of that to the cider. Added 1 cup of fresh maple syrup. Pitched two Saflager S-23 packages of yeast and fermented at 55F.

Racked into a carboy after two weeks of primary fermentation. Added 1/2 oz. of medium toasted hungarian oak chips. Conditioned at 50F.

The cinnamon extract can be prepared ahead of time and can sit depending on how strong you want the flavor to be. The extract was made by soaking 6 cinnamon stick in 2 cups of vodka for 4 weeks. This step would be a good time to make it.

After a week of secondary rack the cider into a clean carboy for clarification. You can choose to transfer the oak chips or leave them behind but we chose to transfer them. Add sparkolloid powder for clarification at this step.

After 3 weeks add 4 oz. cinnamon extract while it conditions. It is important to give the cider time with the extract so it can blend in and meld with the other flavors.

Bottled after 6 weeks.

 
Reply With Quote
Old 09-29-2012, 10:05 PM   #9
dinnerstick
 
dinnerstick's Avatar
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 270 Times on 197 Posts


Quote:
Originally Posted by tedclev View Post
I don't know about bulk storing until next summer. Why? Your cider is only going to be in the 6% abv range, so there's no need and really it'll most likely just spoil by then.
wtffff???? this is ridiculous! bulk store it, it can only get better. if you treat it well, in other words keep it clean and don't let it contact a lot of oxygen after it is done fermenting, it will Not spoil.

you can add some yeast nutrient, or you can get away without. pectic enzyme, why not, can't hurt, but again you can go without. get your yeast in there and you'll be grand (i am liking s05 more and more lately for cider!). making a decent cider is really not rocket science! the tricky bits are the apple blend, or trying to replicate a blend with acid and tannin, and how you finish the cider, imo. bulk aging is a no brainer if you have the capacity

 
Reply With Quote
Old 09-29-2012, 10:09 PM   #10
JonM
HBT_SUPPORTER.png
 
JonM's Avatar
Recipes 
 
Aug 2010
Milwaukee
Posts: 7,746
Liked 2726 Times on 1599 Posts


Here ya go - semi-sweet, carbonated, no additives.

http://www.homebrewtalk.com/f32/easy...g-pics-193295/

Read a few pages though. Good tips about safety.
__________________
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?

 
Reply With Quote
Reply
Thread Tools



Forum Jump