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Old 04-04-2013, 04:41 AM   #1
Meadiator
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Does one exist? Such as JAOM in mead making?
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Old 04-04-2013, 04:44 AM   #2
urbanmyth
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http://www.homebrewtalk.com/f81/grah...-cider-107152/
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Old 04-04-2013, 12:58 PM   #3
Pickled_Pepper
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I've never tried the above recipe, but a beginner recipe is really as simple as putting yeast in juice and letting it ferment. Obviously you need to be vigilant with your sanitation and keep your fermentation temps within the range of your yeast strain...but thats about it.

 
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Old 04-04-2013, 02:43 PM   #4
Meadiator
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Quote:
Originally Posted by Pickled_Pepper
I've never tried the above recipe, but a beginner recipe is really as simple as putting yeast in juice and letting it ferment. Obviously you need to be vigilant with your sanitation and keep your fermentation temps within the range of your yeast strain...but thats about it.
I'm just worried about nutrients and whatnot. Do you not have to add anything to it to help the cider not produce off flavors, or is it really that simple? If t is, is it due to the low alcohol level you reach with cider? Thanks for responding. And also, thanks for the recipe urbanmyth I'll be sure to look at it when I get the chance.
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Old 04-04-2013, 04:07 PM   #5
LeBreton
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The best ciders imo are really that simple. Heavy use of non-apple sugars can easily cover the subtle fruit flavors, resulting is a more wine-like beverage, and in worst case scenarios harsh alcohol.

Use of nutrients is a personal choice, and really dependent on the natural amounts of nutrients in the juice itself along with the nutrient requirements of the yeast at work. I don't use them much at home, preferring a long, cold, low nutrient ferment. However, if the ferment starts creating odd flavors and smells, it may be helpful to add some.
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Old 04-04-2013, 07:57 PM   #6
Pickled_Pepper
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I boil some brown sugar with a hand full (or two) of raisins and it seems to provide enough nutrient. I've never used the yeast nutrient from the LHBS so I can't comment on how much to use.

 
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Old 04-05-2013, 02:23 AM   #7
Rambunctious
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Yes making hard cider is that easy. I just blend in a blender an organic apple in frozen reconstituted apple juice, add some brown sugar and let it go. It is ready in about 4-6 weeks and sometimes I add priming sugar and bottle in 16 oz plastic soda bottles. Makes nice fizzy hard cider in a few more weeks. Fermentation takes a while due to the low amount of yeasts added through the organic apple, it takes a while to populate or you can make a very small batch as a starter and then scale up to 5gal.

 
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Old 04-05-2013, 02:40 AM   #8
mike_in_ak
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I know a guy that just did a bastardized form of Graham's cider recipe using BREAD YEAST.

Somehow it's not bad. Must be pretty foolproof.

Edit: and by "not bad" I mean "decent" to maybe even "good."

 
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Old 04-05-2013, 02:57 AM   #9
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http://www.homebrewtalk.com/f32/cara...-cider-292770/

Dude cider is sooo easy. Follow this recipe and skip the caramel sauce part if u want. Buy the jugs, add some corn sugar to up the gravity if u want. shake it around in the bottles and then add it to the carboy. Pitch ur yeast and add a half a teaspoon or so of yeast nutrient. Mine bubble away within a few hours, fermented out to about 8% with all the corn sugar I added and it tasted great. If u want a still cider, add a crushed up campden tablet and let it sit for 24 hours and bottle. if u want it carbed that gets a little tricky but not difficult at all.

Oh and I recommend Nottingham.

Either way, read the thread/recipe I posted above.
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Old 04-05-2013, 03:22 AM   #10
mike_in_ak
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Bottling definitely the most labor involved.

Might just start putting straw into carboy.

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