Looking for a strong winter cider recipe - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Looking for a strong winter cider recipe

Reply
 
Thread Tools
Old 08-08-2008, 04:51 PM   #1
jmooney
Recipes 
 
May 2008
PA
Posts: 33


Hi All,

I'm looking to make a cider for winter use to chase away chills and warm from the inside. I haven't found a recipe that looks good yet so I was hoping to get some ideas from the fine folks here. Here's basically what I'm looking for:

-Strong
-Heavy body
-Balanced but leaning toward sweet
-Heavy mouth feel
-Not rocket fuel

For logistical ease I'd like to used bottled juice or concentrate and avoid mass quantities of white sugar as much as possible.

Thanks in advance,

Jim

 
Reply With Quote
Old 08-08-2008, 05:32 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
 
BigKahuna's Avatar
Recipes 
 
Feb 2008
Eastern Colorado
Posts: 5,971
Liked 52 Times on 45 Posts


Not a recipe, but a suggestion. I've been thinking of mashing 4# of 2 Row and 1 pound of Crystal 20 for around 30 minutes at about 158F, do a 2 gallon boil (just to help moderate the grain flavor), NO hops, then add Apple Juice and use an ale yeast to ferment. This could be carbonated and served cold, or you could heat it up and toss in a shot of Cinnamon Schnapps when it's really chilly out.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

 
Reply With Quote
Old 08-08-2008, 05:59 PM   #3
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 26 Times on 14 Posts


I was kinda toying with doing a port style apple cider/wine for the winter months or as a dessert wine. in making port they let the must ferment for a bit, then put brandy in it to reach the alcohol toxicity of the yeast, killing it. this leaves the wine sweet yet still strong, I think you could do this with apple cider, letting it ferment for a few days then putting in some apple brandy or apple jack to reach the alcohol toxicity of the yeast, then perhaps spice it in secondary, and let it age it out the bumps. If you're not looking for anything super strong I suggest using a clean ale yeast, perhaps notty or us-04/05, as this will probably leave out at about 10% or so.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 08-08-2008, 07:13 PM   #4
Toppers
Recipes 
 
Jun 2008
Posts: 167
Liked 1 Times on 1 Posts


For that style you are going to need real cider (if you can get it in your area apple farms) or the next best thing, unfiltered apple juice. Usually found at the slightly fancier grocery stores. Avoid apple juice, it will not get you there.

You can follow the apfelwein recipe and use just about any yeast but montrachet, cotes, etc. (too winey like). And up the sugar a bit.

I made a gallon batch at 9% abv using Mott's Unfiltered, Premier Cuvee yeast, and brown/table sugar. It hits heavy and thick and "cider" comes to mind on first sip. But even young it was VERY drinkable and TASTY. Much tastier and more explosive on the tongue than AW ever will be--with sharp tartness that burns off slowwwwly with age.

Apfelwein aint a winter drink...but I think that stuff definitely is.

 
Reply With Quote
Old 08-08-2008, 07:49 PM   #5
jmooney
Recipes 
 
May 2008
PA
Posts: 33

How much sugar did you add?

I should be able to get the unfiltered juice, I live in a suburb of Philly and we're awash with fancy grocery stores. I do have an apple farm nearby but all I've ever seen them sell is pasteurized and filtered cider. I'll have to ask.


Quote:
Originally Posted by Toppers View Post
For that style you are going to need real cider (if you can get it in your area apple farms) or the next best thing, unfiltered apple juice. Usually found at the slightly fancier grocery stores. Avoid apple juice, it will not get you there.

You can follow the apfelwein recipe and use just about any yeast but montrachet, cotes, etc. (too winey like). And up the sugar a bit.

I made a gallon batch at 9% abv using Mott's Unfiltered, Premier Cuvee yeast, and brown/table sugar. It hits heavy and thick and "cider" comes to mind on first sip. But even young it was VERY drinkable and TASTY. Much tastier and more explosive on the tongue than AW ever will be--with sharp tartness that burns off slowwwwly with age.

Apfelwein aint a winter drink...but I think that stuff definitely is.

 
Reply With Quote
Old 08-08-2008, 08:24 PM   #6
Toppers
Recipes 
 
Jun 2008
Posts: 167
Liked 1 Times on 1 Posts


1 + 1/2 cup per gallon

 
Reply With Quote
Old 08-11-2008, 04:11 PM   #7
placervilledan
Recipes 
 
Sep 2007
Posts: 41

Last Christmas I took 2 gallons of Tree Top, two cans (12oz) of concentrate, and 2 lbs. of dark brown sugar, and used a sweat mead yeast. It was a big hit with a variety of people, including some serious homebrew-beer-snobs who only drink double-stout-motor-oil kinds of drinks. We drank it still and at room temperature. It was very good, with a big and complex flavor. Nothing earth shattering about the recipe though. It was named "The Asswhooper", because it took a couple of people out after some extended sessions.

When I make it again I will use a fresh pressed juice, and had thought of letting it finish on some medium toasted oak for a couple of weeks. And it will be five gallons this time.

 
Reply With Quote
Old 08-11-2008, 04:57 PM   #8
jmooney
Recipes 
 
May 2008
PA
Posts: 33

Quote:
Originally Posted by placervilledan View Post
Last Christmas I took 2 gallons of Tree Top, two cans (12oz) of concentrate, and 2 lbs. of dark brown sugar, and used a sweat mead yeast. It was a big hit with a variety of people, including some serious homebrew-beer-snobs who only drink double-stout-motor-oil kinds of drinks. We drank it still and at room temperature. It was very good, with a big and complex flavor. Nothing earth shattering about the recipe though. It was named "The Asswhooper", because it took a couple of people out after some extended sessions.

When I make it again I will use a fresh pressed juice, and had thought of letting it finish on some medium toasted oak for a couple of weeks. And it will be five gallons this time.

hmmmm....this has potential. I bet it would give an asswhoopin

 
Reply With Quote
Old 08-11-2008, 05:26 PM   #9
rabidgerbil
HBT_LIFETIMESUPPORTER.png
 
rabidgerbil's Avatar
Recipes 
 
Oct 2007
Seattle, Washington
Posts: 1,026
Liked 39 Times on 39 Posts


Quote:
Originally Posted by placervilledan View Post
Last Christmas I took 2 gallons of Tree Top, two cans (12oz) of concentrate, and 2 lbs. of dark brown sugar, and used a sweat mead yeast. It was a big hit with a variety of people, including some serious homebrew-beer-snobs who only drink double-stout-motor-oil kinds of drinks. We drank it still and at room temperature. It was very good, with a big and complex flavor. Nothing earth shattering about the recipe though. It was named "The Asswhooper", because it took a couple of people out after some extended sessions.

When I make it again I will use a fresh pressed juice, and had thought of letting it finish on some medium toasted oak for a couple of weeks. And it will be five gallons this time.

I did something similar, with fresh cider, some Tree Top concentrate, and some brown sugar. It was a bit tart to begin with, so I added some lactose to sweeten it up a bit, and then added some vanilla, some allspice, and some cinnamon. It has the flavor of a good apple pie now, but with 16% abv, it is an apple pie that will knock your head off it you are not careful. We were cutting it 50/50 with fresh cider, and throwing it in the crock pot for a family party this last winter, and it was a big hit.

I still have a few gallons of the stuff left, and can't wait to see how it ages out over a year or two.
__________________
Quote:
Originally Posted by bigjohnmilford
+1 don't argue with a rabid gerbil

 
Reply With Quote
Old 08-11-2008, 05:47 PM   #10
effigyoffaith
Recipes 
 
Oct 2007
Lafayette, IN
Posts: 118
Liked 1 Times on 1 Posts


Has anyone tried freeze concentrating fresh apple juice (called apple cider in my neck of the woods) and fermenting the result? It would be kind of an apple-ice-wine. I would think you could get the SG up as high as you wanted with out having to add any sugar.
__________________
Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Winter Cider! Robcore Cider Forum 5 11-07-2008 11:11 AM
Tried a strong cider Kubed Cider Forum 2 11-21-2007 02:59 AM
Vanilla Bourbon Oaked Winter Strong Ale Evan! Recipes/Ingredients 22 12-13-2006 02:50 PM
winter ale recipe wstein Recipes/Ingredients 3 08-25-2006 09:04 PM
Winter Ale Recipe Exo Recipes/Ingredients 0 07-26-2006 06:34 PM


Forum Jump