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Old 11-15-2008, 09:50 PM   #1
BrewFrick
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Feb 2007
Posts: 251
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This is a recipe that has worked very well for me with my last cider batch. It stays sweet and if you use some dextrose to carb it and bottle condition while checking the carbonation every once in a while you can get it up to a very nice sparkling carbonation. I only recommend this method if you can remember to check a bottle every now and again while it sits and carbs then get it all into a fridge when it has reached the level of sparkling you are looking for. Don't try this in more than 80 - 85 degree temps, or BAM! The last batch I made took quite a long time to get there but is now wonderful.

4 Gallons Apple Juice
4 Cans AJ Concentrate
2 lbs. Demerera Sugar
2 lbs. Honey
1 Pack Windsor Dry Yeast



 
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Old 11-15-2008, 10:10 PM   #2
felix
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Nov 2008
Similkameen Valley, BC, Canada
Posts: 102

hey there, thanks for this post.

what reading should your starting juice be at? 1.060-ish?

at what gravitity do you bottle?

cheers



 
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Old 11-16-2008, 03:32 PM   #3
BrewFrick
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Feb 2007
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Well I have never used a hydrometer, I just do it all by time and by feel. I know, I get hammerd on here for it all the time but it keeps me from worry and trying to get another step in every brewing process. I usually let cider go for two weeks in primary and then rack to a clear bottle to observe it clearing, I will bottle when it is mostly clear. I have found that waiting until it totally clears is a real crap shot as to if it will carb up at all. Leaving more in suspension seems to work better for me carbing it later. Carb with a slightly high amount of dextrose for the batch and then check up on them regular for the right level of carbing. Then cold condition for a few months.

 
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Old 01-02-2009, 04:35 AM   #4
BrewFrick
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Feb 2007
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I have bottled this recipe and let it condition for around a week and a half now. Cracked one open and just as I planned, great apple flavor, nice mid-level sweetness, not enough carbonation yet but I have always found that cider takes longer to carbonate than beer does. I really don't think I would do anything at all to the original recipe. If I wanted it sweeter I would add in another can of concentrate, or take one out if I wanted it more dry. Maybe a little more priming sugar, but that is yet to be seen for a couple more weeks. All-in-all a great little cider recipe for my tastes.

 
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Old 03-05-2010, 02:18 PM   #5
cbrychcy
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Mar 2010
Savannah GA
Posts: 11

Hey guys,
I was just wondering on the process on cider, Do you heat the apple juice to a certain temp then mix all the ingredients minus the yeast until back at room temp then add yeast and let ferment?? sorry I;m a newb any clearer instructions would be greatly appreciated Thanks for your help

 
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Old 03-05-2010, 08:18 PM   #6
CandleWineProject
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Dec 2009
Pacific NW
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Quote:
Originally Posted by cbrychcy View Post
Hey guys,
I was just wondering on the process on cider, Do you heat the apple juice to a certain temp then mix all the ingredients minus the yeast until back at room temp then add yeast and let ferment?? sorry I;m a newb any clearer instructions would be greatly appreciated Thanks for your help
Cider really isn't picky about the tempature it ferments at, though lower temps will make for a more balanced smoother drink. Cooking, though, will change the flavor, kind of like a fresh apple vs apple pie if it wasn't sweetened, spiced, etc. Yeast, however, are a little bit picky about temp. I wouldn't pitch yeast in if the batch is above 80.

 
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Old 03-06-2010, 01:54 AM   #7
cbrychcy
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Mar 2010
Savannah GA
Posts: 11

how many gallons does this make total??????????

 
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Old 03-06-2010, 09:13 AM   #8
Kauai_Kahuna
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May 2008
Hawaii
Posts: 2,274
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I'm not going to hammer you on using a hydrometer, but I will say it does help.
I would also recommend using PET bottles, like recycled and cleaned soda-pop-coke bottles for the nubes until they get their feel right and growing pains over with.
They handle a lot of pressure, and limit the glass shards going into your eyes.
But really, a hydrometer helps to limit the damage!!! and the stress.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
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Old 03-06-2010, 01:36 PM   #9
cbrychcy
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Mar 2010
Savannah GA
Posts: 11

Yea I have a 5 gallon PET carboy I'm using for my first attempt, I plan on taking OG readings just trying to figure what a good readign would be to transfer over to the secondary and then when I should bottle lol wish me luck!

 
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Old 03-09-2010, 07:20 AM   #10
corexcore
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Aug 2009
Maine
Posts: 67

Quote:
Originally Posted by Kauai_Kahuna View Post
I'm not going to hammer you on using a hydrometer, but I will say it does help.
I would also recommend using PET bottles, like recycled and cleaned soda-pop-coke bottles for the nubes until they get their feel right and growing pains over with.
They handle a lot of pressure, and limit the glass shards going into your eyes.
But really, a hydrometer helps to limit the damage!!! and the stress.
Plus they're great to use as carbonation testers. For newbies who don't invest in 5 gallon batches, such as myself, one gallon can be a lot more economical. If thats the case, its a damned shame to drink an entire bottle of cider just to test the carbonation, where you have so few in total, so having something else to judge it by, like the feel of the plastic bottle, is nice.



 
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