Adding Sugar to the Apple Juice

I've made beer before, first time making cider. The yeast I have on hand is Nottingham Ale- so that's what I am going to use!

I am not planning a fancy recipe- just getting some Costco apple juice, putting the yeast in. I skimmed through some recipes to get an idea- some call for adding sugar (or concentrated apple juice), some do not. Does it depend on the yeast you use- if wine yeast add sugar because it will be dry?

 

Adding sugar will not appreciably change how dry it ends up, since sugar is ~100% fermentable (unless you start adding so much that you're running into the alcohol tolerance of your yeast strain). The point of sugar is just to boost the final ABV (possibly getting more into apfelwein territory than cider). If you're interested in doing so, I personally recommend using honey, because cyser is delicious.

Cheers.

 

If I am using beer yeast, will I still be able to get a decent tasting cyser or apfenwein?

Side question- I saw someone say to add tea to cider, for the tannins- ever heard of anyone doing that?

 

Yep! The best batch of cyser I've made actually used US-05. I personally haven't used Notty, but I know others have.

I actually prefer beer yeasts in my ciders, 'cause I like the little bit of extra character they give (not a fan of wine yeasts, but that's personal preference). The only thing to watch out for is use yeast nutrient and lots of it. Otherwise, you'll probably have stinky cider.

I personally have never done such a thing (tannins); I'd probably make it without and try adding a small amount to a single bottle to see how it comes out, and then if you like it, do it on a full batch in the future.

 

That sounds serious! What should I use?

 

How long until it's ready to drink?

I think I'll try your way- keep it simple. Then after I get the hang or it I'll experiment with nutrients, tannins, maybe even freeze distilling for applejack

 

*shrugs* I just use normal Wyeast yeast nutrient, I want to say like double what I do in beer, though I'd have to dig my recipe out to be sure. I just had really bad "rhino farts" one batch that I didn't use it, so I've been using it since, with no problems. YMMV.

Edit: Strictly necessary, probably not. Worth the 10 cents for peace of mind, to me yes.

 

Well, thanks for the advice!

Yooper: what's your recipe for apple wine?

 

I don't have nutrient on hand, want to just put this up with the last of my yeast. Next time I'm at the brew shop I'll pick some up.

Can you share the recipe for the Apfelwein you are aging?

 

I have made a few batches of cider, and I have learned a few things, be just as sanitary with cider as with beer. To date I have only used ESB 1968 ale yeast, and because it clears easily, and doesn't eat all the available sugar. The first batch I made I didn't know cider needed to have temperature control like beer does. I made a batch of "nail polish remover",but after leaving it in the fermenter for a month, the bad smell went away.

 

I cannot recommend you making that, 'cause frankly, it was really terrible for about two years and has only recently become marginallly drinkable, haha. It was an experiment in what I used for juice, in adding the spices, and in the yeast, and none of the three turned out well. My simple cyser recipe I start from is this, though:

Fermentables:
1 Gallon Apple Juice/Cider (the best/freshest you can find; I prefer unfiltered; definitely needs to not have preservatives)
10 oz Blackberry Blossom Honey

Misc:
1/8tsp Wyeast Yeast Nutrient

Yeast:
US-05 (I used 3g in a gallon)

Ferment at ~64F for ~3 weeks.

Last time I made it, it was ~10% ABV (OG 1.072), but that will obviously depend on your juice.