5 Day Sweet Country Cider

[jbrooke]

What type of yeast should I use

 

[boydster]

What type of yeast should I use

I just made a batch with S-05 that came out great. Also used a wheat ale yeast (Wyeast 1010) that came out very well. WLP001 or Wyeast 1056 should do just fine too.

 

[fosaisu]

What type of yeast should I use

Safale S-04 is also popular for ciders.

 

[JonSnow]

I really like this...or I should say my WIFE really likes this. I made some a few months ago and she's been bugging me to make it again. Put in another batch just now... given how easy it is to make, I'll probably try to keep some on hand all the time.

 

[Jbird]

So I was at the local orchard the other day, and decided to buy a few gallons of fresh (unfermented) cider to make hard cider. I gave it a taste and enjoyed it so much that I decided I wanted to brew it in a way that keeps as much of the original flavor as possible. Also, this recipe is a huge time saver, as it is ready in less than a week!

4 gallons fresh, unfiltered pressed apples (uv pasteurized)
1 1/4 lbs brown sugar
2 cinnamon sticks

1) Pour 3 1/2 gallons of juice into fermenter
2) Heat remaining half gallon with cinnamon sticks and brown sugar until sugar dissolves properly. Let cool to room temp.
3)Combine mixtures and mix vigorously to oxidize.
4)Hydrate and Pitch yeast.

-Let ferment for about 2-3 days, or until it hits 1.04.
-Bottle it. No need to rack of clear, this stuff is going to be cloudy no matter what you do to it, as it hasn't really fermented that far. it may help, however to give it a day in the fridge to get rid of excess yeast. I didn't do this though.

Let it sit in bottles for a day or so to carb, then bottle pasteurize. I did this by using my sanitize/rinse setting on my dishwasher of 10 minutes, but you can also do it on the stove (see stove-top pasteurization sticky).

Result:
A sweet, hard cider at about 5% abv that keeps a lot of original cider flavor, and is just a tad more tart and dry than the unfermented version. Definitely looks "rustic" due to its cloudiness. Cheers!

Just read this post and it sounds really easy. Maybe I'll give it a try.
By the way are you a Browns fan?

 

[MnMoonShiner]

Hello I'm new to this forum as of right now this very second!
I make the Apple Pie Moonshine and I make in a large batch about 2.5 gallons at a time.
I'm now looking to make Blueberry Pie Moonshine so if any of you have AWESOME recipes you wouldn't mind sharing I would greatly appreciate it.
I've also had people as me for Raspberry, I guess someone had a lemon drop one that tasted just like the lemon drop candy?
That would great.

Or any other recipes that are similar to the Apple Pie Moonshine Shots.

Thank you!

 

[dayflyer55]

Hello I'm new to this forum as of right now this very second!
I make the Apple Pie Moonshine and I make in a large batch about 2.5 gallons at a time.
I'm now looking to make Blueberry Pie Moonshine so if any of you have AWESOME recipes you wouldn't mind sharing I would greatly appreciate it.
I've also had people as me for Raspberry, I guess someone had a lemon drop one that tasted just like the lemon drop candy?
That would great.

Or any other recipes that are similar to the Apple Pie Moonshine Shots.

Thank you!

You are at the wrong place. This is webpage is for brewing, not for distilling or cocktail recipes.

 

[vinylrooster]

This recipe looks fantastic. I'll have to try it once I free up one of my fermentors.

 

[jimwitt]

followed thr recipe until I realized that I did not have the cimminom sticks, melted in a couple of the cimminom jolly ranchers and they did the trick. Turned out great!

 

[dayflyer55]

followed thr recipe until I realized that I did not have the cimminom sticks, melted in a couple of the cimminom jolly ranchers and they did the trick. Turned out great!

That's brilliant! I'm going to try that next time...

 

[jimwitt]

Was thinking i might try sour apple Jolly Rancher to back sweeten a batch that went to long.

 

[AdamJDuncan]

So this is my first brew! Wanted to do something for a long, long time but have been overwhelmed by all the steps. This seems like a nice starter, so thanks for the recipe! 2 1/2 gallons, OG 1.060, currently (2 1/4 days later) 1.032, I'll wait until tomorrow morning to bottle. I'm a canner and will be using strong 1L flip-tops so not too worried about the pasteurization; just checking in to give future readers my experience with this.

 

[jmg727]

I would be very hesitant to ignore pasteurization at that fg unless you can keep them refrigerated.

 

[dayflyer55]

So this is my first brew! Wanted to do something for a long, long time but have been overwhelmed by all the steps. This seems like a nice starter, so thanks for the recipe! 2 1/2 gallons, OG 1.060, currently (2 1/4 days later) 1.032, I'll wait until tomorrow morning to bottle. I'm a canner and will be using strong 1L flip-tops so not too worried about the pasteurization; just checking in to give future readers my experience with this.

+100-- bottle pasteurization is not just because the bottles can't handle the pressure. A couple things will happen, even if the bottle doesn't explode 1) the introduction of oxygen will make the co2 shoot the liquid out of the bottle, leaving at least half of your cider as foam or on the floor (I have the stains on the ceiling of my garage to prove it!) 2) it's going to be incredibly dry. Like un-drink-ably so.

 

[AdamJDuncan]

Hi appreciate the advice, but think there was a misunderstanding. I meant I wasn't worried about getting the technique down.

 

[AdamJDuncan]

Hey there... bottled this at 1.027. Pasteurized about 12 hours later. 1 litre bottles definitely need a lot of headspace as the boiling expands the liquid. I guess it's a bit undercarbonated, but hey what can ya do. My friend thought it was a commercial cider, and I agree that it's a very nice recipe. Will do this again, with twice the cinnamon. I put a drop of vanilla extract in a glass of this and it doesn't work.

 

[FuzzeWuzze]

Got a block party in 3 weeks, looking for something else quick to make that's light and summery people will enjoy...already got a Saison, Blackberry Blonde and Ginger Beer, i like the idea of this...with the ability to keg to put the yeast to sleep i should be able to get it just as sweet as i want.

 

[NashamBrewer]

I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.

 

[danishd43]

I just did a 1 gallon batch using soft Belgian candy sugar in lieu of the brown sugar. It's been in the primary for about a day and so far it's looking pretty good. I'm going to cold crash this in another day then bottle her up. Well see how it turns out after I pasteurize it.

Are you going to check the ABV before you bottle it? I've had some in primary for four days now and am going to leave it until tomorrow. It's still pretty sweet and the ABV is still under 5%. Just a thought

 

[NashamBrewer]

I've not pulled a sample for a gravity reading. As long as it tastes good then I'm happy. Your comment did sway my decision to leave it in the primary for a little longer though. Once it's bottled and carbed up, I'll post some tasting notes.

 

[danishd43]

I'm wondering since cold crashing makes the yeast go dormant, if I were to bottle at a time where I wouldn't be around to monitor the bottles and pasteurize at the right time could I just put it in the fridge until I had some time, then let it warm to room temp and then pasteurize? Seems logical enough but I've never cold crashed before.

 

[NashamBrewer]

Sounds like a solid plan sir.

 

[jakturner]

Warning: had OG 1.08 and FG of 1:027 and had bottle gushers in 3 hrs setting at room temp

 

[danishd43]

Mine sat for about 18 hours before I pasteurized and had no gushers but the carbonation wasn't consistent. Some are fully carbed but others are almost still. Not sure why

 

[revkev6]

Ok first batch of cider and I havent gotten my scale yet... anyone know how many cups of brown sugar you would add per gallon of cider?

 

[danishd43]

I don't have a scale yet either so I just eye ball it. The boxes of brown sugar I buy are a pound each so I just estimate. Half a pound, half a box etc. no it's not exact but it always comes out good and someone else's recipe won't be an exact match to your taste buds anyway.

 

[revkev6]

well, I put in just shy of 2 cups of brown sugar to get the cider I am using up to 1.072. we shall see how it goes!

 

[TheToE]

This recipe possible to make without fresh pressed apples? I live in northwest florida and can't find any fresh cider. Plenty of store bought stuff though. Would it be possible to use store bought?

 

[danishd43]

I did my first batch this spring with store bought one gallon jugs of apple cider. It came out great. Just try to get some that doesn't have any preservatives.

 

[atknumber8]

I am hoping to make apple cider this fall. I've got wine corks and bottles. I really don't want to commit to more bottling equipment. Can I bottle bubbly cider in wine cork