All Apple Hard Cider

[Danno81]

I wait a couple of days

 

[goodmojo]

Of coarse I carb with co2 when I keg it...

Lots of sugar and no airlock mentioned so I was curious if it was natural carbonation. I'm clueless about ciders, just starting to research them. Thanks for the info

 

[Danno81]

Yeah bud no problem

 

[paulmichele1210]

I'm making a hard cider using store brought juice 20 litres, 3 jars of honey and a kilo of sugar with 2 pints of very strong tea and around 3 lbs of mixed liquidised apples. I'm using Nottingham yeast as it believe it is better in the cooler climate here right now. Really I'd love to know if I will need to add either Malik acid pectolaise or Camden tablets to my recipe. Any tips would be appreciated as it's my first try.


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[Danno81]

I wouldn't add anything that would stop fermentation until it is we're You want it to be. My ciders ferment dry for quite a long time. I then back sweeten and force carb in my keg. I have never bottled this and have gotten feed back about the lack of carbonation when bottled


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[nick5429]

This recipe sounds rather tasty. Does the apple juice concentrate (specifically in the primary) help to increase the apple-yness of the finished product significantly compared to fermenting the same apple juice to dryness, or does it mainly just provide additional fermentables to increase the finished ABV?

I recently finished my first batch of hard cider (from local pressed apples), fermented completely dry (which is how I want it). I'd like more apple flavor, but want to keep it dry, so I'm curious how the concentrate affects this.

 

[johngottshall]

This recipe sounds rather tasty. Does the apple juice concentrate (specifically in the primary) help to increase the apple-yness of the finished product significantly compared to fermenting the same apple juice to dryness, or does it mainly just provide additional fermentables to increase the finished ABV?

I recently finished my first batch of hard cider (from local pressed apples), fermented completely dry (which is how I want it). I'd like more apple flavor, but want to keep it dry, so I'm curious how the concentrate affects this.

As far as I can tell it doesn't sweeten it any just enhances the flavor I added my concentrate to the secondary

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[Terek]

I'm making a hard cider using store brought juice 20 litres, 3 jars of honey and a kilo of sugar with 2 pints of very strong tea and around 3 lbs of mixed liquidised apples. I'm using Nottingham yeast as it believe it is better in the cooler climate here right now. Really I'd love to know if I will need to add either Malik acid pectolaise or Camden tablets to my recipe. Any tips would be appreciated as it's my first try.


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I back sweeten right before i bottle, then let sit till its carbed to my liking. Usually takes a week. Then i stove top pasturize. There is a great thread about it, but i forgot were. To put it simply, you soak the bottles in 180* for 10 min. Then i let em sit for 3-6 months. Always carb up good.

 

[hairless_mac]

This one is easy... really easy. and oh so tasty



4.5 gallons Treetop apple juice

4 16 ounce cans Applejuice concentrate (primary)

1 16 ounce can Apple concentrate (bottle carb)

2 teaspoons yeast nutrient

1 packet red star montrachet yeast



Add the 4.5 gallons of applejuice to your carboy

warm the 4 cans of concentrate up to room temprature

add the 2 teaspoons of nutrient

stir well



pitch your Montrachet and pop an airlock on there - isolate from air with cheap rotgut vodka.



ferment in primary only for 2 months exactly.



on bottling day, warm the last 16 ounce can of concentrate to room temp and pour it into your 5 gallon racking bucket, carefully rack off Cider from your carboy into this bottling bucket, take care not to splash or it'll cause oxidation, make sure your flow creates a bit of vortex (NO SPLASH!!) to mix in the concentrate.

now...bottle this nectar of the gods.



you should have good carbonation in 2 weeks - the brew is ready to drink then or put some age on it (cannot vouch for aging - My batch is two and a half months old today, just cracked my first one after Carbing and it is supurb.)



Flavor is very Appley, dry and tart (but not unpleasantly so).



cannot list gravities of this (I fly by the seat of my pants) nor can I acurately give an ABV. If any of you pros out there try this one - I'd love to get a run down by the numbers just for my notes. please PM me

S


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[hairless_mac]

So if I would use actual organic apple cider versus apple juice then what would I have to change if anything? Also I'm guessing I would want to use actual apple juice with no sugars or preservatives correct? Also I did read the you use a can of concentrate as a priming sugar for bottling,is that correct as well? And one more, when using yeast nutrients, do you have to use it together with a starter? I guess my question is I normally just pitch my yeast into the primary. When would you use the nutrients in the process? Thanks in advance.


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[wingedcoyote]

So if I would use actual organic apple cider versus apple juice then what would I have to change if anything? Also I'm guessing I would want to use actual apple juice with no sugars or preservatives correct? Also I did read the you use a can of concentrate as a priming sugar for bottling,is that correct as well? And one more, when using yeast nutrients, do you have to use it together with a starter? I guess my question is I normally just pitch my yeast into the primary. When would you use the nutrients in the process? Thanks in advance.


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Organic apple cider will work just fine, but if the cider is cloudy then the finished product will be cloudy unless you use pectic enzyme. I've done this and just let it stay cloudy, it doesn't bother me. No preservatives is correct, although ascorbic acid is fine. The concentrate is acting as priming sugar. You shouldn't need a starter with dry yeast, just stirring the nutrient in should be fine AFAICT.


I have questions too -- how fizzy does this get when primed with one can of concentrate? I like a cider more on the champagne-like side, wondering if I'd want to use more concentrate. Also if anybody's done both all-apple cider and Edwort's method, how different is the flavor?

 

[hairless_mac]

Thanks for the info. I'll just try regular juice. Orchards around here aren't ready yet. I got all the stuff just waiting for it to warm up in my house. Been about 62-70 degrees. Nice weather!!!


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[hairless_mac]

So I tried this recipe and followed to the "T" but today I checked the gravity today it checked at 1.000! Scratched my head a little and checked the taste. It's bitter and has a slight smell of alcohol to it but not the BAM factor. It's been in the primary for about a month n half as of now and I haven't seen a lot of air lock action since I sealed it up. I'm thinking I didn't get it agitated enough when I sealed it up and I had a "limp" ferment. Any help here would be greatly appreciated.


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[Danno81]

1.00 is good what was your og? U have to back sweeten it, I used Raspberrys and a couple cans of raspberry lemonaid concentrate


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[Danno81]

Aslo 1 can of juice is not enough to prime!! use priming sugar if you bottle!! u can use the juice but it's not enough u really need to sweeten it or u end up with wine. I personally keg so I can adjust additives to my liking


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[hairless_mac]

Okay sounds like a stupid thing but I don't know how to back sweeten. Never have done it at all. I have two cans of apple concentrate left and they're 12 ounces. My O.G. was a 1.060 and mixed on May 17.


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[beerrab]

Treetop apple juice is from concentrate why not use all concentrate?

The easy way to make hard cider is from frozen juice concentrate. The big guys use juice from concentrate; just read the ingredients label on the store bought ciders. This Allows for year around production at a very reasonable price.
How much concentrate is needed for five gallons depends on the alcohol content desired. I found 16 can of apple juice concentrate gave me the OG of 1.058 or potential alcohol of 7.88 ABV and my total cost to make 5 gallons of store bought cider was $30.70. I ended up with 2.5 cases bottled and at the store cost of 9.00 a six pack or $90.00 total that is quite savings just under $60.00.
The sugar in the apple juice concentrate ferments very dry and potential alcohol is closely accurate to what is produced.
To get body and sweetness in the cider one must add complex sugar the yeast cannot eat.
I have had good success using apple juice concentrate for cider in gallon batches and five gallon batches.

Here is a link to my five gallon video http://youtu.be/SkLcCJ-hew4


Here is a link to my 1 gallon video http://youtu.be/gLBHNAPbkJ4