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Old 11-21-2007, 03:05 PM   #1
Feb 2006
Posts: 3

I haven't brewed anything for a while, but have decided to make a quic stock of beer/wine/cider ready for christmas.

I've already started my lager and wine using "quick" recipes, and all is going well - but somebody has asked me to make a cider too.

I had a quick sniff around and a browse through some of my recipe books, and it would appear that at the quickest it's likely to be ready in a few months - does anyone know of a recipe/method that will get it done in 4-6 weeks?

Thanks in advance

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Old 11-21-2007, 05:34 PM   #2
Aug 2007
, Ontario, Canada
Posts: 905
Liked 163 Times on 126 Posts

store bought cider and yeast.....done
Beer me!!!!!!!

on Tap
FawkesHole "Guy"ness
FawkesHole I.R.A.
FawkesHole Powder Plot IPA

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Old 11-21-2007, 05:51 PM   #3
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
Liked 88 Times on 73 Posts

You can have it "done" in 4-6 weeks, if by done you mean fermented. But if you want clear cider, you'll need to add pectic enzyme and cold-crash it as soon as fermentation is done. My cider's been cold-crashing for a few weeks now at 38f, and it's just now clearing up nicely.
Aristocratic Ales, Lascivious Lagers

•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 11-22-2007, 12:44 AM   #4
Jul 2007
Posts: 528
Liked 19 Times on 19 Posts

Apfelwein made with corn sugar should be done and mostly clear in 4 or 5 weeks... then crash cool it for a week, and it should be ready to bottle...

It's still young, but it's drinkable... really, you should give cider 1 or 2 months for primary fermentation, then bulk age for another 3-6 months for malo-lactic fermentation...

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