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I got the Modern Cider book yesterday. I am quite surprised at the quantity of tannin she recommends - ¾ to 2½ teaspoons per 5 gallons. My base recipe posted above has just ½ teaspoon. I've read multiple times about how 'a little goes a long way' with tannin, so I didn't even consider adjusting...

I've made the recipe above a few times. The last time I made it, last November, I used Lallemand Saison Style yeast based on the recommendation of the guy at the homebrew shop. This batch is not nearly as good as the one I made with Safale S-04 a couple years ago. Sure, there could be other...

Thanks @beren I had forgotten your recommendation above. It looks like a good resource, and now it's on the way!

We didn’t see Hudson Blue. I do remember hearing something about scrumpy as a style, but not scrumpy jack. I’m kinda hoping for some suggestions for improving on readily available ciders or juices here. I’m not going to be able to use fruit, and hope for guidance on addition amounts for malic...

I suspect that apples, like so many other fruits and vegetables, have far fewer varieties available now than in the past. They just fade away if there isn't a commercial use for them. I'm sure there are more uses than eating apples, apple juice, apple cider and apple sauce, but I'd bet that's...

Thanks. I made a batch from the recipe I posted above in 2017. I did age it some before the first bottle was opened and opened bottles occasionally for about a few years. The last bottle was opened in 2020 and was quite good. Very much like a light-bodied white wine. But...one bottle got pushed...

@tracer bullet Thanks. Magner's is the closest thing I've had in the US to the ones we liked in Ireland, but (and, I don't really want to be THAT guy :D ), but it truly is better over there. Guinness and Smithwicks too. Just not the same here, though still pretty good.

One of the labels of the cider we had in Ireland boasted 10 varieties of apples. That’s not gonna be possible for me, I’m gonna have to be starting with locally available juice/cider. Some tweaks in acid, tannin and yeast are what I’m seeing as possibilities. Maybe the addition of more malic...

I’m using Safale S04 because that is what was recommended. Thanks for the recommendation of another yeast. I’ll read up in that. Also note that there is additional acid and tannin added to the local cider in that recipe, which I suspect is to improve a typical American apple cider to make it...

Sure. Here's the recipe I used: Ingredients 5¾ gallons Louisburg Cider Mill pasteurized cider 4 teaspoons yeast nutrient 1 teaspoon acid blend ½ teaspoon pectic enzyme ½ teaspoon tannin 5 Camden tablets 1 packet Safale S-04 ale yeast Measurements Original specific gravity 1.048 Potential...

We were recently in Ireland and fell in love with the ciders there. My favorite was MacIvor's, but we also had Stonewell Dry, Bulmers, Cronin and some others I'm sure. We typically went for ones labeled dry or medium dry. The thing that really stood out to us was the very full body and...

That does help -- thanks.

Hello all, I have a 5 ½ gallon batch of cider going right now. It started as pasteurized cider from a local cider mill. I've made this particular recipe before but I'd like to up the tartness a little. I added 1 teaspoon acid blend at the beginning per the recipe, and the pH after that addition...

Thanks max384. That helps. I'm leaning toward a cold crash, then bottling, with a plastic indicator bottle, then a pasteurization. I know that's extra work, but I'm thinking I get a clearer end product, and a slowed down the carbonation. Some of the posts talking about a couple hours to a couple...

Well, add me to the list of gazillions who think this recipe sounds great. I really like the possibility of a quick turnaround, retention of a lot of the apple flavor, and a slightly sweet cider. I won't mind the cloudiness, all by itself, but... As I read through the entire thread last night...