5 Day Sweet Country Cider

[bigmike99]

Just threw this together but used us05 after using notty on my first batch of another cider and it stinking up the house.

Prefer it a tad on the dryer side so might let it get a little lower than 1.04.
Gonna keg it up and looking forward to drinking it soon. Thanks for the recipe.

 

[EagleScout]

Made 2 batches of this over the winter. First one turned out awesome. By the time I made the second it was to cold in the basement and it didn't fully ferment, still good but not as good as the first batch.

 

[-Fusion]

My first batch was made with Costco apple juice as only variant to OP recipe. The OG was 1.06ish and I bottled at 1.03ish. Let it bottle carb for a few hours and then pasteurized using stovetop method.

I used the plastic bottle method to judge bottle carb and probably should have let it go a bit further. Ah well.

We ended up with 2 cases of a damn fine cider. Im terrifically happy with the first results. As an experimental answer to my own post a few days ago, I added Creme de Cassis (.5oz) per 24 oz bottle and capped. Not sure how it is yet, we will let that sit for a week and try.

Thanks again to the OP, as someone who fell in love with Breton style Doux cidre, its a hell of a thing to be able to make it ourselves.

M

What yeast did you use and did you rehydrate it?
Also how many days did you let it age

 

[MrMack]

I've been using champagne yeast and cider yeast for this recipe, because they're cheap and I'm poor, but the end result has an overwhelming sulfur presence. Is there anything to be done about this besides merely using another yeast?

Also, what dry yeast are people getting the best results with? I only have the capacity to do a gallon batch at a time, so dry yeast is the most economical for me.

 

[fosaisu]

I've been using champagne yeast and cider yeast for this recipe, because they're cheap and I'm poor, but the end result has an overwhelming sulfur presence. Is there anything to be done about this besides merely using another yeast?



Also, what dry yeast are people getting the best results with? I only have the capacity to do a gallon batch at a time, so dry yeast is the most economical for me.

Sulfur could result from high fermentation temps (appropriate temp will depend on what yeast you used). Or insufficient aging after fermentation.

As for yeast I've had success with Nottingham and S04.

 

[MrMack]

Well I can't really do much about the temperature, since that's determined by the utility bill, and my fiancée.

But does aging really make that much of a difference for something that's been pasteurized? If there's sulfur in the bottle and nothing left alive, what changes would occur to help it?

 

[Sagatho]

have someone tried this recipe with great value 100% apple juice?

 

[z-bob]

Not this recipe exactly, but I fermented a mixture of Great Value apple juice and Kirkland apple juice using Premier Cuvee yeast, and it turned out pretty good. (a little tart, though.) I didn't add any sugar, fermented it completely dry, and primed the bottles with sugar for carbonation. I add a squirt of simple syrup when I drink it, and that brings back the apple flavor. I wondered if 71B yeast might be better, to take away some of the tart edge...

I just have a few bottles left, and it is much better after aging for a month; I should have made 5 gallons instead of just 3. Doesn't really need the syrup to taste good now (it's still really dry, but not harsh and the apple flavor is back)

 

[Sagatho]

i will try this:

one gallon of apple juice 100%
one cup of Sugar
one stick of Cinamon
five cloves
lalvin k11 yeast.

my plan:

day one: make the must
day two:take pictures XD
day three: more pictures Lol
day four: bottled in plastic 1l test the carbonation and the pasteurized and put it in the refrigerator.
day five: test it?

Cheers..

 

[Sagatho]

Yesterday i drink the first batch that i made with this recipe and it was amazing, no too sweet and not too dry just perfect.

i drink two 250ml bottles and i start to feel alittle bit tipsy. XD


regards i recomend alot this recipe. perfect for noobs like me.

 

[bcamp21]

Currently brewing based on this recipe. Just scaled for 1 gallon to start. Used local cider uv pasteurized no chemicals 1 gallon size. With 1 stick and 5oz light brown sugar. Winging the abv going to let sit in ferm for 3 days and maybe push to 4 depending on bubbles. Will follow up with 1 day bottle test then add second day if needed before bottle pasturizing to kill yeast. Will post followup shortly.

 

[TwistedGray]

When you cold crash can you cap the bottle or do you have to leave the airlock on it? Thinking of fridge space and how I'm going to negotiate other stuff in there.

 

[LiquidFlame]

Just made a 5 gallon batch of this yesterday, only got it to 1.056. I plan on kegging this when its ready, for those of you that kegged it, what volumes of CO2 did you use?

 

[revkev6]

Currently brewing based on this recipe. Just scaled for 1 gallon to start. Used local cider uv pasteurized no chemicals 1 gallon size. With 1 stick and 5oz light brown sugar. Winging the abv going to let sit in ferm for 3 days and maybe push to 4 depending on bubbles. Will follow up with 1 day bottle test then add second day if needed before bottle pasturizing to kill yeast. Will post followup shortly.

what was your starting SG?? I usually add sugar by the cup per gallon. anywhere from 1-2.5 cups per gallon depending on what I want for abv. still haven't done a pasturization... I just leave it in the fridge until it's time to drink.

When you cold crash can you cap the bottle or do you have to leave the airlock on it? Thinking of fridge space and how I'm going to negotiate other stuff in there.

my usual procedure is, cold crash with loose cap in fridge. let sit for a couple days to settle out, bottle with at least one of the bottles being plastic soda bottle. use that as your test pressure. leave out at room temp until you get a good firm soda bottle feel then cold crash all your bottles and leave refrigerated until you drink.

Just made a 5 gallon batch of this yesterday, only got it to 1.056. I plan on kegging this when its ready, for those of you that kegged it, what volumes of CO2 did you use?

1.056 is my standard start sg for plain cider without any sugar added. makes for a good drinking cider with lower abv. I've gone up to 13% adding sugar with EC-1118 yeast... makes for a pretty good hangover if you aren't careful

 

[tunafish9943]

Made a variation of this in a 2 gallon batch (Mr. Beer fermenter).

Used:

1. 2 gallons apple juice from concentrate
2. 1 lb brown sugar
3. Red Star Pasteur Blanc Champagne Yeast
4. 2 cinnamon sticks

Heated up the cinnamon sticks in about 1/4 a gallon of the apple juice and the brown sugar. Added this to the rest of the juice in the fermenter.

OG was 1.070. After 72 hours (3 days) exactly, my FG was 1.023, leaving me with about a 6.17% ABV.

Bottled it without any additions, and it carbed VERY quickly. After 3.5 hours, it was perfectly carbed. All fermenting and carbonating took place between 67 and 73 degrees F. Currently cold crashing.

I drank one 24 hours after bottling and it was very tasty, semi-strong, not too sweet, some nice tart apple flavor, but a bit yeasty still. I'm excited how it will taste after a few weeks of cold crashing.

 

[93JeepYJ]

Just started this today, following recipe to the T. OG is 1.050.

 

[TwistedGray]

Your OG might be a little low, my 2c.

I've ran one and pretty much crash it based on taste by still take readings so I know where I'm at on ABV.

 

[93JeepYJ]

Well, it was probably closer to 1.056 but yeah I would have preferred it to have started higher. Seeing as I get my cider from a local mill and they are very consistent I am really doing a baseline with this batch, if need be I will bring up the OG on the next.

 

[natehoekstra]

Well, it was probably closer to 1.056 but yeah I would have preferred it to have started higher. Seeing as I get my cider from a local mill and they are very consistent I am really doing a baseline with this batch, if need be I will bring up the OG on the next.

Samesies. Followed tightly and got exactly 1056 OG. Bottled it last night at a nice sweet but tart 1014. Woke up this morning to a gusher, so I tossed it all in the fridge stat. Hoping to stop bottle bombs.

Any tips on if I should bring them back to room temp and pasteurize tonight after work or just keep really cold until consumed (tomorrow)?

 

[93JeepYJ]

Took a reading and taste test today, down to 1.038 and absolutely tasty but still way on the sweet side, cant wait until it's done.

 

[93JeepYJ]

Down to 1.026 today and all activity in the air lock is gone, pulled the air lock and gave it a gentle shake to get some air in there and stir up any settled nutrients so hopefully the gravity lowers some by tomorrow bit either way it's definitely taking longer that the original directions say.

Edit: temperature in the house is from 64-68.

Turns out my wife was shutting off the heat at night, must have been stressing the yeast or something bouncing around from 55-68 every night/morning. Anyways, its down to 1.020 today so its still going and getting close. Hopefully I can bottle tomorrow.

Also, I'm just going by taste at this point and not a target ABV (well, as long as its around 4% I'm good with that)

 

[93JeepYJ]

Bottled today, let it hit 1.00 and then back sweetened with a little simple syrup to taste (my wife was the taste tester) I don't need it carbonated so I just pasteurized it today as is. Going to give it a week and try one but as of now it is pretty tasty. Really like what the knotingham did here.

 

[HappyFermentations]

Just took my first sip after cold crashing the carboy for 3 days while I was gone for the weekend. Pitched it at 1.076 and crashed it at 1.044. Not sure where it is now because it's way too cold to get an accurate reading and I don't feel like waiting around tonight - but... WOW... This stuff is delicious! It's definitely lower than 1.044, but also not dry, I'd guess somewhere around 1.03 ish.

Also, it cleared up REALLY nice - especially considering it's less than a week old and isn't really fermented.

The only note I have is there's a slight off-taste or aroma that I keep getting. Nobody else notices it except me, but I keep smelling or tasting something very faint but that seems similar to a new rubber stopper - any idea what that's from? Again, it's very possible it's completely in my mind. I plan on keeping it cold tonight and then bottling tomorrow afternoon. Then, starting another 4 gallons as soon as I can get some more nottingham in. My father in law is brining down several bags of honeycrisp apples this week, so I'm thinking of juicing those bad boys and giving this a shot with them.

Also, once this is bottled and pasteurized, how long should it keep? Do I need to keep it refrigerated, or can I just keep it boxed somewhere fairly cool?


Thanks!

Again - WOW!

 

[Devasin]

Okay here is my recipe.

Musselman's Cider - 3 gallon

Brown Sugar - 1.8 lbs

Cinnamon Sticks - 3

Montrachet Wine Yeast ( LHBS suggested it because they didnt have Notinghams )

Steps:

1 - Disovle the brown sugar in 3/4 gallon of cider on stove. Add cini sticks

2 - Cool and add the rest of the cider to fermenter

3 - pitch yeast

4 - Ferment at 63 F.

5 - OG at 1.070

--------------------------​

Okay so it's been 24 hours and I took a gravity reading because I havnt seen any activity in my airlock. Gravity still reads 1.070. Any ideas what has happened?

 

[actech]

I have a package of s-33 . Not sure why I got it. Would it work for this? Says its neutral flavored. What would I have bought this 33 for unless it was a mistake?

 

[z-bob]

I have a package of s-33 . Not sure why I got it.

You bought it because it was cheap! I have several packets too. I think it should work fine here.

 

[actech]

You bought it because it was cheap! I have several packets too. I think it should work fine here.

Lol Probably why, Grabbed it and said I'll find something. I'll give it a try

 

[HappyFermentations]

One month after bottling and this stuff is fantastic. Absolutely no - off flavors and people LOVE it. Pretty sure this is going to me my go-to cider from now on and I plan on keeping it in the pipeline... It's just too easy to not have a steady supply of this on hand at all times...

 

[93JeepYJ]

Yum!

View attachment 1448152533543.jpg

 

[Hayden512]

If I keg this there would be no reason for pasteurization right?

Also what yeast seems to work best? Good ol S05?