Sweet cider. - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Sweet cider.

Reply
 
Thread Tools
Old 09-11-2008, 11:55 PM   #1
vapor2020
Recipes 
 
Feb 2008
Seattle, WA
Posts: 44


This finishes fairly sweet without backsweetening. I got an FG of around 1.01.

4 gallons pasturized cider with no preservatives
2 cups honey
6 oz Grandma's mollases.

Heat enough to thoroughly combine all ingredients.

Pitch:
Wyeast Bavarian wheat yeast.

Tell me what you think.

 
Reply With Quote
Old 09-12-2008, 06:27 AM   #2
devaspawn
 
devaspawn's Avatar
Recipes 
 
Feb 2008
Central VA
Posts: 937
Liked 3 Times on 3 Posts


what was your OG?

__________________
Cry 'Havoc,' and let slip the dogs of war;
That this foul deed shall smell above the earth
With carrion men, groaning for burial.

Prim 1: Ogre's House Red Ale
Prim 2: Apfelwein

 
Reply With Quote
Old 09-15-2008, 03:21 AM   #3
BeerPressure
Recipes 
 
May 2008
Dunkirk, NY
Posts: 836
Liked 3 Times on 3 Posts


Interested in making this. How long does it have to ferment?

 
Reply With Quote
Old 09-17-2008, 01:25 AM   #4
jayhuff
 
jayhuff's Avatar
Recipes 
 
Jul 2008
middle tennessee
Posts: 164
Liked 6 Times on 3 Posts


:Bump:

I am interested in this as well. OG? Ferment? When to drink?

 
Reply With Quote
Old 09-21-2008, 07:16 PM   #5
vapor2020
Recipes 
 
Feb 2008
Seattle, WA
Posts: 44

I didn't take good enough notes last time i made this. I am working on a batch right now and will have more details for you guys in about a week.

 
Reply With Quote
Old 10-04-2008, 05:25 PM   #6
vapor2020
Recipes 
 
Feb 2008
Seattle, WA
Posts: 44

OG=1.061
FG=1.011
ABV=6.7%

Primary ferment until it stops.
Transfer to secondary for 1-2 weeks (it tastes awesome at this point).
Bottle with 3/4 cup corn sugar.

I think this stuff is delicious. Let me know what you think.

 
Reply With Quote
Old 10-17-2008, 03:01 PM   #7
RugenBrau
Recipes 
 
Sep 2008
Finger Lakes
Posts: 752
Liked 6 Times on 6 Posts


I'm curious. How did you stop the fermentation ant 1.011? Did you sorbate it or heat pasturize it? or is that what it ended up at? I can never get my ciders to stop until they are bone dry


 
Reply With Quote
Old 10-17-2008, 11:44 PM   #8
vapor2020
Recipes 
 
Feb 2008
Seattle, WA
Posts: 44

It doesn't always finish as sweet as 1.011, but the hefe yeast almost never drops too far below it. If you use "cider yeast" or champagne yeast, you are guaranteed a very dry end result. I don't sorbate or pasteurize, although I've considered doing a heat pasturization after the bottles are carbed. I read a technique for this somewhere. I thought it sounded like an interesting idea. If you try this recipe, you should tell me what you get.

 
Reply With Quote
Old 10-26-2008, 05:06 PM   #9
Sager Brewing Co.
Recipes 
 
May 2008
Genesee, ID
Posts: 111
Liked 2 Times on 2 Posts


If you are using fresh pressed cider, your OG will vary depending on your source.

I got some fresh cider from a local farm that is 1.058 by itself.

I am doing my first ever batch of cider using nottingham dry ale yeast and no other additions. Fermenting cool in the hopes it comes out sweet.

My wife and I heated up some of the fresh cider with a cinnamon stick in it and it was great, does anyone know if you would have to sanitize cinnamon before adding it to the fermenting cider? Maybe boil it?
__________________
Drinking: All kinds of stuff
Primary: Cider
Secondary:
Kegged: Rollings Hills Pale Ale
Conditioning/bottled: Rollings Hills Pale Ale, Clackmananshire Wee Heavy
On Deck: Oldenwald Dunkelweizen.

 
Reply With Quote
Old 11-20-2008, 11:13 PM   #10
eulipion2
HBT_SUPPORTER.png
 
eulipion2's Avatar
Recipes 
 
Sep 2006
Hawley, PA
Posts: 1,690
Liked 88 Times on 67 Posts


Just put this one down to ferment on Tuesday. I used:
4 gallons Naturally Preferred Organic Apple Juice (on sale at Kroger)
16 oz. clover honey
6 oz. Brer Rabbit Full Flavor Molasses (didn't know if I should use "full flavor" or blackstrap)
1 packet of Danstar Munich yeast

OG: 1.060

For next time, I might dissolve the honey and molasses in a 1/2 gallon of heated juice just for the sake of mixing. Also, is yeast nutrient/energizer needed?

I've read in other posts that ciders should be aged/conditioned for at least a few months, but could this be good sooner?

Thanks
__________________
Primary:
Kegged: Bohemian Pilsner; Cream Ale; Cherry Cider; Dry Stout
Bottled: Witbier; Belgian Golden Strong; Quad; Saison; Norwegian Farmhouse Ale; Mosaic Session Brett; Saison Americain; Session Saison

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Too sweet cider.. LuigiMario Cider Forum 19 10-29-2009 03:31 PM
1st cider very sweet gnomepants Cider Forum 6 09-25-2009 09:39 PM
Backsweetening cider with frozen sweet cider benjita Cider Forum 12 01-14-2009 03:11 AM
Sweet Cider Bender Cider Forum 13 08-22-2008 12:52 AM


Forum Jump