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Old 02-20-2009, 02:16 PM   #11
Join Date: Feb 2009
Location: Granger,IN
Posts: 168
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Also, I started getting fermentation bubbles yesterday afternoon. It started faster than I expected.

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Old 03-20-2009, 10:26 PM   #12
Join Date: Dec 2008
Location: Kansas
Posts: 272
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I am assuming that it is okay to bottle this in regular beer bottles. This is my first batch and it is ready to bottle. Do I need to be concerned about the carbination levels?

Chisholm Trail Brewery

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Old 03-26-2009, 07:58 PM   #13
Join Date: Mar 2009
Location: Georgia
Posts: 59

hey brewinjack,
this is my first post so bear with me please. great looking recipe. im new to brewing anything and i have a couple questions:

1. why not use the high quality apple juice for the whole batch? too expensive? too much sugar?

2. i live in an area where there are a lot of apple orchards and fresh apple cider is available all over the place. could i substitute this apple cider instead of the store-bought juice? i know to make sure it has no preservatives. if so, would you still use a high quality store-bought juice for the priming?

3. if you think the cider is a bad idea, maybe use the sams choice for the first fermentation then real apple cider for the primer? it may be hard to tell sugar content of this local cider as there are probably no nutrition facts on the label.

thanks for the help!

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Old 04-02-2009, 01:17 AM   #14
Join Date: Feb 2009
Location: Upstate New York
Posts: 23

Nice ... I like the simple approach. But no yeast nutrient? I'd only assume that if you added nutrient the %alc would go up and the cider would be dryer. I am still brewing my first batch of cider so clearly I have no experience with this.

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Old 08-14-2009, 01:08 AM   #15
Join Date: Aug 2008
Location: Griswold, CT
Posts: 60
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Mine fermented to 1.008, but it certainly isnt 'clear.' Bottling tomorrow hopefully! I tasted it, and it has a nice apple taste to it even now, but im hoping the juice i use to prime with (not sure yet..) adds to it!
Primary: Oxyclean/H2O
Secondary: O2
Bottles: Honey Blonde Ale
Next: Some sort of Porter!

Wine Secondary: Vintners Reserve Merlot

"We make two things here.. good beer, and mistakes. This one might have been a mistake.." -anon

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Old 09-19-2009, 01:13 AM   #16
Join Date: Mar 2008
Location: Massachusetts
Posts: 6

Just finished making my first batch of this a few minutes ago. A few variations. Disolved 1 pound of dark brown sugar into one of the quarts in a saucepan. Cooled this and added it half way through pouring in the rest of the juice. Used Safale-05 yeast. I think I may split it after primary. Juice carb half and put the other half on fresh frozen blueberries in a secondary.

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Old 01-13-2010, 05:39 PM   #17
Join Date: Jan 2010
Location: Escondido
Posts: 3

I was curious if anyone knows how this recipe will work out with Safale S-04 instead of the recommended Nottingham. Just curious, because I would like to try this and I have an extra packet of S-04 on order.

Thanks in advance.

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Old 01-18-2010, 02:29 AM   #18
Join Date: Nov 2008
Location: Upstairs
Posts: 625
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Originally Posted by darkdork View Post
I was curious if anyone knows how this recipe will work out with Safale S-04 instead of the recommended Nottingham. Just curious, because I would like to try this and I have an extra packet of S-04 on order.

Thanks in advance.
Its been awhile since I checked this site. Dark yeah, S-04 isa great yeast and will work just fine. Notingham is just most often the pick of the litter of dry cider yeast.

Drink them in good health
Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Operation "Black Gold" (High ABV) (5 Gal)

Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale

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Old 02-06-2010, 06:57 AM   #19
Join Date: Oct 2009
Location: Logan, UT
Posts: 430
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A few questions.

1. Can I get away without using yeast nutrient?

2. I'm going to make two batches, one normal and one "strong." I'm wantin to make this puppy as alcoholic as I can with it still tasting good. How much sugar can I add and get away with? Also should it be regular or
brown sugar? I have Nottingham, sf-04, white wine, and champagne yeast. Thoughts?

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Old 03-27-2010, 05:07 PM   #20
Join Date: Feb 2010
Location: Lampasas, TX
Posts: 17

I just finished bottling a 6G batch of this. I accidentally bought Wyeast 4632 dry mead instead of 4766 (someone put it in the cider yeast section at AHS) and the uncarbed bit I sampled today tasted fantastic. It fermented down to roughly .995 (I'm still having trouble getting my hydrometer to stay still) and fermentation was really fast, I only saw bubbles for maybe three days and it was perfectly still the last week. I can't wait until it gets a little age on it.

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