akthor
Well-Known Member
It not being cider season here yet and store bought cider with no preservatives is unknown of up here till cider season I made this recipe:
I use Whitehouse apple juice. I throw 4.5 gallons in the keg, add yeast (Notty, S-05, Cider Yeast, or Champagne Yeast all work....I perfer Notty or S-05). I connect a blowoff tube to the gas disconnect and ferment at about 64F for 3 weeks.
After three weeks, I cold crash the keg at 38-40F, add the extra 1/2 gallon of juice to backsweeten, let it sit for a few days, then force carb.
That's it! My cider is always GOOD after a few days of conditioning in the 40F kegorator, but GREAT after about 2-3 months of cold conditioning.
Just note that if you bottle, you can't use my process. Sweetening bottled cider is a PITA in my opinion, so I wouldn't even bother.
I found it in this thread:
https://www.homebrewtalk.com/f39/good-hard-cider-recipe-297429/
Only differences being I used Great Value juice and fermented in a bucket then transferred to a keg after could crashing then added the juice to backsweeten.
So I have my first batch all carbed up been on the gas a couple weeks now. I have a 2nd batch due to be carbed in 2 days another 5 days after that and I am about to make another batch using yeast harvested from the first batch tomorrow or so.
Now it is quite drinkable as is, very good, similiar to apfelwein with more apple flavor but to me it needs a little spice or something to be really great.
I would like to add some cinnamon sticks and maybe vanilla bean.
So when can I add it? Is it possible to add some to the batch I am about to keg? Or the one still in primary due in a few days or to the new batch?
I use Whitehouse apple juice. I throw 4.5 gallons in the keg, add yeast (Notty, S-05, Cider Yeast, or Champagne Yeast all work....I perfer Notty or S-05). I connect a blowoff tube to the gas disconnect and ferment at about 64F for 3 weeks.
After three weeks, I cold crash the keg at 38-40F, add the extra 1/2 gallon of juice to backsweeten, let it sit for a few days, then force carb.
That's it! My cider is always GOOD after a few days of conditioning in the 40F kegorator, but GREAT after about 2-3 months of cold conditioning.
Just note that if you bottle, you can't use my process. Sweetening bottled cider is a PITA in my opinion, so I wouldn't even bother.
I found it in this thread:
https://www.homebrewtalk.com/f39/good-hard-cider-recipe-297429/
Only differences being I used Great Value juice and fermented in a bucket then transferred to a keg after could crashing then added the juice to backsweeten.
So I have my first batch all carbed up been on the gas a couple weeks now. I have a 2nd batch due to be carbed in 2 days another 5 days after that and I am about to make another batch using yeast harvested from the first batch tomorrow or so.
Now it is quite drinkable as is, very good, similiar to apfelwein with more apple flavor but to me it needs a little spice or something to be really great.
I would like to add some cinnamon sticks and maybe vanilla bean.
So when can I add it? Is it possible to add some to the batch I am about to keg? Or the one still in primary due in a few days or to the new batch?