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Old 04-15-2005, 09:25 PM   #1
Apr 2005
Essex, England
Posts: 1

I'll be honest, i am an english cider fan that knows very little/nothing about cider production, but would love to try making my own, i would be incredibly grateful of any advice and finacial costs that more experienced brewers could send my way. many thanks Ian

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Old 04-16-2005, 12:08 AM   #2
Mar 2005
Posts: 18

Check out some of my other postings for procedures. It's really quite simple at it's basic level. Apple juice ( commercial unpasteurized, unclarified 100% organic and champagne yeast)

This recipe takes those same basics and improves on it. It is as close to scrumpy as I can get without the oak barrels and english apple juice..I'd say it's about 80% on the mark.

Single Fortified Cider with Lemon Juice and French Oak chip adjunct.

6 gallons of Santa Cruz Sweet Apple Cider.
100 % Organic.

5 gallons treatment of French Oak toasted chips

6 cans of Apple Concentrate

3 teaspoons of ground grape skins

3 teaspoons of Real Lemon lemon juice

3 teaspoons of Yeast Energizer

2 packets of ( 5g) of LALVIN EC-1118 Yeast
Saccharomyces Bayanus

Let me know if you need any other help..but like I said search my posts, there's only about 16 of them.

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Old 04-16-2005, 01:10 AM   #3
AlaskaAl(e)'s Avatar
Mar 2005
Bakersfield, CA
Posts: 178
Liked 3 Times on 2 Posts

My wife LOVES Hornsby's Draught Cider (I don't care for cider personally) and I was wondering if something like that is made much like a hard cider. Anyone have any info/directions on that?

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