A plead to the EACs out there.

[Jesse17]

Hello, noob here. I just spent 3 hours searching this site, and mostly googling, trying to find a Hornsby Amber Draft Cider clone recipe. With no luck. I've been on several forums such as this, where people have also been looking for the same thing. No one has any recipes. So, I'm turning to you. Someone please point me in the right direction if they know where I can find a Hornsby Clone recipe.

FYI: I use the term EAC with the utmost respect of your knowledge and willing to deal with us noobs.

 

[Yooper]

Well, cider (and wine) are different than beers in that they are difficult to clone. The reason is actually pretty simple when you think about it. It's pretty easy to taste a beer and say, "Hmmm, I taste cascade hops, vienna malt, etc". Not always easy to actually do, but fairly easy to figure it out.

Cider and wine are totally different. "Cider" comes from any different types of apples. Even cider or juice from the same orchard will vary batch to batch and season to season. Most ciders use tart apples for the best flavor. Each orchard makes their own blend. So, how do you clone something that will never give you an actual list of ingredients even if it was possible to do?

Wine, also. I mean, I can buy some pinot noir grapes and ferment them and press them. But I will never be able to clone Robert Mondavi. The best I can do is buy the highest quality ingredients I can, and the best yeast for the job, and check the ph and hope for the best. I'll have a very nice wine, but it won't be a clone of any commercial winery. There are just way too many variables.

Since I've never heard of Hornsby, I don't know what you're looking for. But you could consider buying a good quality unpreserved cider (NO sorbate!) and then decide if you want it sweet or dry, carbonated or still. You can get a mighty fine cider, as long as you realize it won't be a clone of any commercial cider.

Sorry I'm so long winded! I hope this helps.

 

[david_42]

Have to agree there, cider manufacturers rarely give any information about what types of apples they use. Even when they do, it's just one or two of the varieties. Short of staking out the cidery in the fall and monitoring the deliveries, not much one can do. And if they use juice from concentrate, it could be anything.

Also, they probably ferment several varieties of apples and blend them for consistency. Wine makers do the same thing, "Varietals" are rarely a single grape type. Most places they can blend 10-30% other and still label it with just the primary grape.