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Old 12-01-2012, 10:04 PM   #1
Feb 2012
Hookstown, PA
Posts: 350
Liked 12 Times on 11 Posts

I realize this isn't a beer--but it is gluten free and will be rather "beer" like, at least I hope so.

I recently made a dry-hopped cider with cascades and I love it! There are several people making a cider right now with belgian ale yeast, coriander and orange peels so that got me to thinking...

3 gallon batch

3 gallons of apple juice
1lb dark brown sugar
3tsp of coriander
peel of 1 orange

Safbrew T-53

Let ferment for 2 weeks then dry-hop with .35 cascade and .35 centennial for 7 days. Then bottle.
so whether you eat or drink, whatever you do, do it all for the glory of God.


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Old 12-02-2012, 01:52 AM   #2
Apr 2011
Posts: 283
Liked 10 Times on 8 Posts

I'm with ya! I love hard cider and ever since I set up a kegerator its been better than ever.

I have a cider in secondary right now that I plan to dry hop with an ounce of Cascade and back sweeten with 2 cans of apple juice concentrate.

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Old 12-02-2012, 02:52 AM   #3
Sep 2010
santa monica, California
Posts: 248
Liked 26 Times on 20 Posts

That sounds interesting. Two weeks ago I threw 3 gallons apple juice, 1 gallon cider with spices from trader Joes, 1 lb Brown sugar and used the same Belgium yeast but added caramel 80 steeped to it. It fermented for a good 10 days and now is being dry hopped with cascade. Going into the keg soon. Exciting!
"I'd Tap That!"
HaPpY yEaSt HaPpY fEaSt


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Old 12-02-2012, 07:38 AM   #4
Nov 2011
Visalia, CA
Posts: 740
Liked 173 Times on 119 Posts

I dry hopped 3.5 gallons of cider with 1/2 oz Belma 5 days ago. It's been on US05 for about a month and a half. It's still pretty terrible. We're going to ride it out and see how it ages.

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Old 12-02-2012, 08:01 AM   #5
Jul 2012
Wakefield, Yorkshire
Posts: 309
Liked 18 Times on 16 Posts

I did one a couple of months ago. I decided to not do a dry hop, but put the hops into a roiling boil of water on the hob. I then added this to the apple juice and used a spiced caramel syrup to ferment. Worked out ok, but it did need a few months to be drinkable without wincing. Haha I did it so that I could actually drink it warm like a mulled wine. Also did a blueberry mead in the same way.

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Old 12-02-2012, 07:27 PM   #6
Jan 2012
Santa Cruz, CA
Posts: 142
Liked 3 Times on 3 Posts

I thought hops were the technical requirement for it to be beer?

I plan on trying some different yeast options on ciders next year. Also on the list would be to try a GF graff with relatively high malt content and hopping it.
Primary: Fish Face IPA
Secondary: Perry, Plum Wine, Peach Wine, Mystery White Blend Wine
Bottled/Kegged: GF Graff, Accidentily Imperial Stout, Apricot Wine, Cider, All-Juice Apple Wine, All-Juice Strong Cider, Sparkling Plum Wine, Experimental Honey Steam
Coming soon:, Blackberry Wine, GF Pale, GF Braggot

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