Ok so I wanted to do another cider. The last one I did with the Cote De Blancs yeast came out too dry to be called cider, more of an apple wine than anything. I started this knowing that the best cider I have made yet was with ale yeast, so I decided to use my go-to favorite, Nottingham dry yeast. I took the kids to Wal-Mart and got 4 gallons of Motts apple juice, four Wal-Mart brand apple juice concentrate cans, a 2 lb. container of Demerera(sp?) sugar, and a box of Bigelow Mint Tea bags.
So Recipe:
4 Gallons Apple Juice
4 Cans AJ Concentrate
2 lbs. Demerera Sugar
12 Bigelow Teabags
1 Pack Nottingham Dry Yeast
Procedure:
I brought two gallons of the juice up to 140, took it off the heat and then put in the teabags. Steeped for 5 minutes, added the sugar, then added the partially thawed concentrate cans to cool it down. Added the whole pot to a carboy that I had already partially filled with the other two gallons of room temp cider. Topped up to 5.5 gallon with cool water and pitched rehydrated Nottingham.
Just thought I would share my newest trial and get some thoughts. I think I will try to carb this stuff, the ale yeast shouldn't take it totally dry and I think I can use dextrose to get a little fizz off of it later.
So Recipe:
4 Gallons Apple Juice
4 Cans AJ Concentrate
2 lbs. Demerera Sugar
12 Bigelow Teabags
1 Pack Nottingham Dry Yeast
Procedure:
I brought two gallons of the juice up to 140, took it off the heat and then put in the teabags. Steeped for 5 minutes, added the sugar, then added the partially thawed concentrate cans to cool it down. Added the whole pot to a carboy that I had already partially filled with the other two gallons of room temp cider. Topped up to 5.5 gallon with cool water and pitched rehydrated Nottingham.
Just thought I would share my newest trial and get some thoughts. I think I will try to carb this stuff, the ale yeast shouldn't take it totally dry and I think I can use dextrose to get a little fizz off of it later.