So I have done a mead and now would like to try a cider. Last week I finally found a cider that I would like to imitate. It was made by Downeast Cider House. What was amazing to me was that it tasted and looked just like actual cider. Other than the slight alcohol taste, I might have said it was cider. It was not clear at all and might have been just slightly carbonated. It is listed as 5.1% abv. I am attaching a photo of how it looked before I drank it all up!
How can I get a cider like this? Should I add the appropriate amount of honey to get the FG to match the SG of raw cider at ~5.1% abv? This would of coarse not account for any impurities in the honey, but it would be close at least.
I was planning on using Nottingham of Safale S-04 reccomended in "Results from juice, yeast and sugar experiments" by CvilleKevin stickied at the top.
I could also try rack and bottle at slightly sweeter than i want and do the heat pasteurization in bottles as cross posted above in "I thought I would share some info" by FSR402 but i would be happy to get the taste close on this first before committing to the extra step.
I am planning on doing a 5 gallon batch and have not found my cider yet, but will and will be trying to unpasteurized. I have campden tablets.
Anyway, looks like there is a lot of great knowledge out there. Any help with my cider tasting cider guys?
Also, why do so many cider recipes use apple juice instead of cider? I really do not get that. Maybe just preference?