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Old 11-26-2012, 06:30 PM   #1
RmikeVT
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Apr 2012
Baltimore, MD
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Hi Folks,

I am an experienced All Grain beer brewer and while I was up in the Rochester, NY area over thanksgiving I stopped by Herman's Farm stand. They sell fresh pressed Apple Cider by the gallon and are known in the area for their delicious apple cider. I figured what the hell and picked up four gallons of Apple Cider (Flash Pasteurized) and decided to brew a batch of cider.

I wanted advise on brewing my first batch and I am hoping for a Semi-Sweet Cider.

4 Gallons Fresh Apple Cider
Corn Sugar to get OG to 1.057
WLP 775 - English Cider Yeast w/ 0.6L Starter -- Half Apple Juice/Half DME. (Should I use Notty or S-04 instead?)
2 tsp of Pectic Enzyme
4 tsp of Yeast Nutrients

I am going to ferment around 62 *F (fermentation temp).

I am going to let it ferment down between 1.012, add priming sugar, bottle and use the hot water bath method to pasteurize after they are appropriately carbonated.

I really want to do a good job with this and won't be happy with a so so batch. Any advise? How does my plan/recipe look.

Thanks!

 
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Old 11-26-2012, 06:41 PM   #2
ColbyJack
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Nov 2011
Eagle River, Alaska
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Sounds great!

 
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Old 11-27-2012, 06:28 PM   #3
RmikeVT
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Apr 2012
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With the method described in my original post, I've become a little concerned about not bulk aging the cider long enough. Especially, if the Yeast produces sulfur, it needs time to age out. Will this happen in the bottle?

 
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Old 11-27-2012, 09:37 PM   #4
ColbyJack
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Nov 2011
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Good question. I would let it run. Don't worry about sulpher til it happens. My batches never have sulpher. My one batch of apfelwein did. I dumped it. In my experience, I let my ciders ferment dry, then backsweeten at bottling. They age fine in the bottle, and in bulk.
Hope that helps... just go for it. Cider is too easy to worry about.

 
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Old 11-27-2012, 09:39 PM   #5
ColbyJack
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Also, I would use the cider yeast, not Notty. Not a Notty fan myself. Naughty: yes. Notty: no. Haha

 
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Old 11-28-2012, 05:25 AM   #6
Thomas007
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Nov 2012
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Using Montrachet yeast, I got a lot of sulfur smell during the first few days of fermentation, but it went away after that and did not affect the flavor at all.

 
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Old 11-28-2012, 03:27 PM   #7
sloose
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Sep 2012
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Sounds amazing ... I did a batch just like this with washed US05. It fermented super clean and dry. I bottle conditioned with a can of frozen apple juice. The batch went VERY fast, and my neighbor offered to BUY me another fermenter just to brew cider for him continuously. It catches up with you fast though, a pint of this makes me tipsy. It's not my thing personally I prefer session ales and pale ales but everyone who drank it couldn't get enough of it.
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Bottled&Drinking: Founders All Day IPA Clone, Centennial blonde, Vienna Hefeweizen, Belgian wit, blizzard imperial IPA,
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Old 11-28-2012, 03:36 PM   #8
b-boy
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I like to back sweeten with cider. I usually do 3-gallons, let it ferment out for 1 month, transfer to secondary for 1 month, then back-sweeten with 1-gallon of cider. I use Notty. I like it because it's a little sweet (not too sweet) and you get more cider flavor. Kind of a semi-dry cider.
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Old 11-28-2012, 03:39 PM   #9
sloose
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Sep 2012
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Quote:
Originally Posted by b-boy
I like to back sweeten with cider. I usually do 3-gallons, let it ferment out for 1 month, transfer to secondary for 1 month, then back-sweeten with 1-gallon of cider. I use Notty. I like it because it's a little sweet (not too sweet) and you get more cider flavor.
Forgive my ignorance, and not to hijack the thread, but wouldn't the notty just consume the 1 gal of cider? Or do you potassium sorbate it and force carb it?
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Bottled&Drinking: Founders All Day IPA Clone, Centennial blonde, Vienna Hefeweizen, Belgian wit, blizzard imperial IPA,
Conditioning: hard local cider
Primary: more local hard cider!
Secondary:
On Deck: English bitter, English IPA

 
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Old 11-28-2012, 06:15 PM   #10
RmikeVT
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Apr 2012
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Quote:
Originally Posted by ColbyJack View Post
Good question. I would let it run. Don't worry about sulpher til it happens. My batches never have sulpher. My one batch of apfelwein did. I dumped it. In my experience, I let my ciders ferment dry, then backsweeten at bottling. They age fine in the bottle, and in bulk.
Hope that helps... just go for it. Cider is too easy to worry about.
What do you use to backsweeten, Lactose?

 
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