Pappy`s Pub Cider - Award Winner!

[wayned10]

I heated up 32oz of the apple juice with 4 and a half cups of sugar (2lbs) until it melted, poured that in using a funnel and cooled with a bath before adding the yeast and remaining juice. I shook it like hell for a couple minutes then preped the airlock, already seeing some activity.

The juice I picked seems really nice, so hopefully it turns out well. The OG was 1.135 before adding the yeast.

 

[Paps]

Just for anybody interested the lat batch i kegged tonight turned out at 1.040 FG
It seemed a good deal sweeter than it normally turns out ( I rushed this batch for a local HBComp coming up soon ) so you'll want to shoot for that # or lower on attenuation.

 

[wayned10]

I bottled mine on October 1st, it made it down to 1.032, so I have 4 wine bottles at 13% and 2 bottles at 15% abv. This stuff tastes pretty hot, but a good flavor so far, definitely should be ready to enjoy for the holidays. I'm also in the experimental stage of a pumpkin cyser, I used the leftover yeast cake from the cider and washed it to use in this recipe, it has been bubbling for a week and already at 10% abv.

 

[Paps]

I took a batch of this and placed it in a used bourbon barrel i bought from a HBT sponsor (thank you farmhouse brewing supply) and took it to a local homebrew/chili contest. Giving out tiny samples the barrel kicked in about 4.5 hours. Had several people return for 2nds/3rds/ect, about 5 people asked me `how much for a bottle` and 2 veteran homebrewers came over to finish it off before it ws gone. I HIGHLY recommend oaking of this on bourbon.

 

[CheerfulHeart]

I personally let it sit in primary for at least a month. If i could edit the 1rst post i would change primary time to 30+ days. I keg nowadays but this will carb up in bottles. It allready has a pretty hefty amount of sugar so no need to add anymore for priming. Bottle bombs are a concern so don't rush things. Room temp fermentation is just fine for this however if you have the means to and choose to ferment cooler then feel free to do so. Yes the basic principles are the same as with beer just let the yeast do their thing. "Tree Top" is sold at wal-marts but if you can't find it try the "Motts" namebrand of juice.(Target sells it)
-Cheers

My batch has been in primary for about 5 weeks and still has a bubble in the airlock once in a while. I was beginning to think I might have botched it somehow. After reading this post, though, I'm feeling more confident. I'll just let it set until there's no blips in the airlock then rack it to secondary and let it age for a couple of months. This brewing hobby is definitely teaching me patience. BTW, tried a sip just for fun and rocket fuel indeed! LOL This is going to be good drinking!

 

[Lighthoof]

Made this with probably a pound more sugar (accidentally, I swear!) and then put 4 sticks of cinnamon, 5 cloves, and a teaspoon and a half of nutmeg all in for secondary. It was one of the most delicious things I've ever had! Everyone I know agreed, and about half a dozen people were practically begging me to make it again!

 

[bubba_drums]

Semi-dumb question. I don't have a 6.5 gallon carboy, but my fermentation buckets are 6.5 gallon. Will that work instead so I can run the full 5 gallons?

 

[Paps]

Buckets wok fine.
Just can't see the magic as it happens.

 

[RedF]

Made this with probably a pound more sugar (accidentally, I swear!) and then put 4 sticks of cinnamon, 5 cloves, and a teaspoon and a half of nutmeg all in for secondary. It was one of the most delicious things I've ever had! Everyone I know agreed, and about half a dozen people were practically begging me to make it again!

I'm gonna give this version a go. Thanks!

-----------------------------

Also, I'd like to make a hopped version of this (the regular kind) cider. I picked up some hops at a local HBS that I thought seemed suitable for the flavor I'm looking for, but I just don't know when to add it, how much and for how long. Ideas?

 

[Paps]

I'd like to make a hopped version of this (the regular kind) cider. I picked up some hops at a local HBS that I thought seemed suitable for the flavor I'm looking for, but I just don't know when to add it, how much and for how long. Ideas?

Definately add hops to secondary if you plan to use them.
How much? I would suggest between 1-3 ounces depending on which hop variety and the IBU`s you may be after.
How long? Probably 3-14 days. Basically you taste test daily until you hit the aroma/flavor you are after.
If you were to say specifically you planned on leaving the hops in for 1 week exact, I suggest you wait until your 3rd week in secondary is over and hop it on the 4th week. (I primary and secondary this for 4 weeks usually)
I also suggest hitting the cider with a blanket of CO2 each time you pop the airlock off just as a precautionary measure to avoid infection.

BTW which hop/hops are you going with?
I imagine Amarillo would make a rather interesting cider.
-cheers-

 

[CheerfulHeart]

Yesterday I bottled my first batch of Pappy's Pub Cider, started in October. I chose this recipe because it was uncomplicated and the directions are well-written, important details as this was my first-ever attempt. The cider turned out very smooth, and by Autumn of this year it ought to be terrific! I'm gathering supplies already for another batch, planning to use organic spiced juice. Thanks, Paps, for sharing your great recipe and your wisdom.

 

[crakunas]

I started my first batch 2 weeks ago. We cut it down to 3 gallons and will do in 3 one gallon secondary fermenters. I plan on letting one go as is, mix one with a brown sugar simple syrup, and the last with whatever fresh fruit i can get my hands on and puree.

This is going to be fun! Thanks for the recipe!

 

[TandemTails]

Just made a 1 gallon batch of this with the Whole Foods apple juice. OG was 1.096. I'm looking forward to how this turns out!

 

[Ghunter0815]

This right here...is going to be my first foray into the world of cider making! I've been requested to brew another batch of Irish Red and also a batch of cider for a family gathering in mid October.

One question, if bottled, will it travel well? Will be driving from Philly area to Atlanta, and don't want to ruin the surprise of 19% ABV!! [emoji16][emoji38]

 

[Paps]

One question, if bottled, will it travel well? Will be driving from Philly area to Atlanta, and don't want to ruin the surprise of 19% ABV!! [emoji16][emoji38]

I've traveled with a keg of it and it was fine & have shipped some bottles through the mail to people/ I think it loses a little of the carbonation from being shaken around so much. I'd recomend keeping it in an insulated cooler for the trip in case any bottles pop during the trip. Then serve em ice cold/on the rocks once you get to where you are going.

 

[Ghunter0815]

I've traveled with a keg of it and it was fine & have shipped some bottles through the mail to people/ I think it loses a little of the carbonation from being shaken around so much. I'd recomend keeping it in an insulated cooler for the trip in case any bottles pop during the trip. Then serve em ice cold/on the rocks once you get to where you are going.

Thanks a bunch Paps! Had to make a slight tweak to the recipe. 5 gallons of Wegmans brand 100% apple juice, 8lbs of Wegmans brand sugar, 2lbs of diamond light brown sugar.

This is what I get for giving the wife my shopping list! Lol

Still debating the cinnamon stick addition. Would you say that gives it a more of a traditional spiced cider flavor?

 

[Paps]

Still debating the cinnamon stick addition. Would you say that gives it a more of a traditional spiced cider flavor?

I personally preffer the cinnamon version to the `regular` but everyones tastes may differ. I like the oaked version as well (i have a 10-gallon used whiskey barrel i use for that) and i find that both seem to offer a more mellow drinking experience vs the regular.However, i've not been able to let any of this age for a number of years which many claim that their ciders improve greatly with such age.

The process i use for adding cinnamon is fairly simple. After racking to secondary add 3 full sticks to the fermentor. I use "Adams" namebrand. They will float at the top of the carboy. Somewhere between 3-4 weeks later they will drop to the bottom of the carboy. That's when i know that it's `ready`

Hope this helps.

 

[Ghunter0815]

I know it's been discussed previously in this post, but has anyone had success bottle carving this bad boy? If so, was it difficult?

Trying to devise a valid argument to make to SWMBO, to venture into kegs (and a keezer!) If bottle carbing this proves too difficult...it may be just what I need!!

On a side note: started this on Friday. Hit 1.16 on the OG! It's been happily bubbling away! Anyone have a time machine, so I can FF a month??

 

[Paps]

I've bottled it before in 750-ml champagne/beer bottles (5th bottles)
NOTE always use champagne/beer bottles and never regular wine bottles for anything that will hold carbonation. Regular wine bottles have thinner glass and therefore less strenght increasing the risk of bottle bombs.
One bottle popped its cork and half the cider flew out onto the floor making a big mess. The rest of the bottles were all consumed quikly. I decided to get a kegging system either the 1rst or 2nd time i had to bottle a 5-gallon batch of beer. Cleaning ONE keg vs 53 beer bottles is SO much nicer/faster. Plus you don't have to store a large quantity of bottles or try to shade them from light.(for beer) Just the disadvantage is having to plop down $200-ish bux for a fridge conversion kit & another $60-180 on 2-3 kegs (don't buy just 1 keg,trust me on that) and another $50-150 for a used fridge/freezer. So basically a 300-600 bux more into the hobby that's supposed to `save money`. I have a deep freezer that i got the control box for the temps and it was able to fit 2 kegs into and my beergas tank. I however suggest NOT going that route and buy a used fridge and convert it instead. I now have a bad back due to my said keezer and lifting full kegs into it are no bueno for the injury. A refridgerator requires a MUCH lower lift of heavy kegs and as a plus you shouldn't have to buy a temp controller saving you $$$ on the project. No matter what you decide, get more than one keg. Even if you only have 1 tap, get more than 1 keg, otherwise your brews will be fighting over the space (which they will fight over the tap space sooner or later) Used ball lock kegs used to be cheap but now people are selling them for roughly $60 each plus shipping, when on sale, brand new ones run 80-85ish plus shipping.
http://www.beveragefactory.com/draftbeer/home_brew/kegs/KM5G-STH-ball-lock-keg.html
anywho.....hope this helps.

 

[Ghunter0815]

Just took a sample for Gravity check at 2 weeks. Current Gravity is 1.030, down from an OG of 1.160. So that's a current ABV of 17%. It tastes really good...though a bit sweet. Do you think it's bottomed out, or is it possible that it'll drop a little more and lose a bit more sweetness?

 

[Paps]

Do you think it's bottomed out, or is it possible that it'll drop a little more and lose a bit more sweetness?

I've had batches show visible airlock activity 6 weeks in.
Perhaps try adding a teaspoon on yeast nutrient/energizer into it and gently shaking the carboy. I will often shake a fermentor as the yeast starts slowing down in hopes of keeping the yeasties awake a little longer for a drier finish.

 

[Ghunter0815]

That's exactly what I did. Seems to have slowly picked up again. Also cut my test sample with some ginger ale....it was fricken amazing and totally dangerous!! Haha!

Paps, I think you may have created a monster! Lol

 

[TandemTails]

I just racked to secondary after 29 days in primary (I was getting about 1 bubble per minute in the airlock). It's extremely hot tasting but still nice and sweet. My OG was 1.096 and my SG when racking to secondary was 1.012 for an estimated ABV of around 12%. This is for a 1 gallon test batch.

I'm assuming it'll ferment a little while longer in secondary for an even higher ABV. I'm really looking forward to how this one ends up after the hotness fades away!

 

[Padj]

Care to elaborate?

 

[Paps]

Care to elaborate?

Who???

 

[Ghunter0815]

View attachment ImageUploadedByHome Brew1438979355.420635.jpgView attachment ImageUploadedByHome Brew1438979365.684825.jpg

Holy moly!! This stuff is good! Racking to secondary after a month. Bottomed out at 17.1%, but I'll be damned if it isn't delicious!

Random question though. There is a bit of a bitter note to the bouquet. Not so much vinegary, but I'd call it Limey. Is this normal? No off flavors, beautiful Apple background, mulish kick!

I give this a 98/100!!

 

[Paps]

My sense of smell is not very strong but i've not noticed any lime like smells coming from this. Perhaps it's due to it still being young/green.
If you happen to have a few 1-gallon glass carboys i reccomend adding a cinnamon stick to one and some oak cubes in the other....
The base cider is indeed good, the cider aged on oak/cinnamon is amazing.

 

[wlffmnnn]

Quick question. Can I force carb this like I would anything else? I'm a slow roll guy. usually set CO2 to about 11 and wait about a week for brews to get carbonated. Trying to make this for Mrs. Wolffmann. She wants something like the Aspel she had in London a few years ago. Any other advise would be grand.

 

[Hello]

Quick question. Can I force carb this like I would anything else? I'm a slow roll guy. usually set CO2 to about 11 and wait about a week for brews to get carbonated. Trying to make this for Mrs. Wolffmann. She wants something like the Aspel she had in London a few years ago. Any other advise would be grand.

Yes you can. I have.

 

[BrettNic]

Has anyone bottled this recipe? I have tried to find an answer in this thread but never saw enough info. Need to know if I can bottle without priming and/or pasteurizing and still get some carbonation.

I am ready to give it a try, but don't have kegging equipment, so bottling is the only option.

Please help!