Angry Orchard

[Apple_Jacker]

By concentrate do you mean frozen concentrate from the supermarket or the concentrate in a can from home brew stores?

He means the kind that you have to take the juice can out of the freezer and stare at it.

 

[CollegeCider]

He means the kind that you have to take the juice can out of the freezer and stare at it.

So basically you are saying yes?

 

[Vox]

Good Morning. I would like to hear how people are backsweetening edwort's apfelwein specifically as I have a batch at five weeks. It was just over 1% sg the other day so I'm thinking it may be ready to bottle soon. It was like apple rocket fuel! This is my first batch so I would appreciate some specific suggestions on how to backsweeten it for a newbie.

Any links to backsweetening tips or instructions would be appreciated.

 

[pedimac]

Any links to backsweetening tips or instructions would be appreciated.

I made a batch of Edworts apfelwein, then followed this recipe to sweeten, without the campden tablets. Yes, the concentrate I speak of is the frozen apple juice concentrate you buy from the grocery store.

Edwort mentions a few ways to backsweeten his recipe on the epic apfelwien thread. Read through it and you will get 40+ ideas on how to sweeten your drink.

Fun part of homebrewing - do something. Drink. If it doesnt work, do something different. Drink another. Keep notes so you don't repeat mistakes.

 

[Apple_Jacker]

So basically you are saying yes?

In a round-about way, yes

 

[Vox]

Still working on it, I have version 2.0 still in the primary. Gimmee a week and I'll probably have something.

Been a week. Lol. I'm very interested in your recipe for my next batch.

 

[roymullins]

my ginger cider is similar to Angry Orchards Ginger- kind of thrown together one day but it turned out welll:


3 gal. cheal store-bought apple juice
3 C. light brown sugar
3 tea bags- soaked for a day in primary and then fished out at the recommendation of someone on this fine forum...
3 oz. grated ginger root
1 C. raisins
about 4 TBS of lime juice - added on secondary after reading Graham's English Cider recipe
a cider yeast that I cannot remember the name of- I threw away the little bag and failed to write it down...
primary for 3-4 days and secondary for about two weeks
backsweetened with 1/2 a bag or Truvia per bottle- about 30 bottles- I used 15 of the little bags
primed with 1/3 C. light brown sugar

again- I just kind of threw this together- a mix of ideas from Graham's and a gingered cider recipe from Paul Corrently's The Art of Cidermaking (Gingered Honey Cider pg. 54)

 

[UpstateMike]

Been a week. Lol. I'm very interested in your recipe for my next batch.

Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.

Step 2 may be tonight...

 

[Vox]

Real life has interrupted my plans, so KISS v2.0 has been on "set it and forget it" mode for a bit. But I did check step 1 two days ago, it was at SG 1.000, and getting very clear in the primary.

Step 2 may be tonight...

Is KISS your second version of angry orchard ?

 

[Vox]

Mine too. Made the Apfelwein, then added upstatemike's caramel sauce and 2 cans of concentrate. Tasty stuff.

How did this taste with only two cans of concentrate compared to the five recommended in the recipe?

 

[UpstateMike]

Is KISS your second version of angry orchard ?

KISS v2.0 is, yes. Still working on it. Hold off on making KISS v1.0, it's ok, but there is a lot of room for improvement in that recipe.

 

[Vox]

KISS v2.0 is, yes. Still working on it. Hold off on making KISS v1.0, it's ok, but there is a lot of room for improvement in that recipe.

Aww ok. I guess I will make Graham's cider this weekend unless you think you'll have 2.0 ready soon

 

[06vmi06]

Ahhhmplease share when you have tried it I can't find a decent clone Recepie

 

[Hernando]

So I had their Crisp for the first time yesterday and loved it. This will be my first attempt at a cider and I did some poking around looking for specifics and found that they use a blend of sweet apples and bittersweet apples that provide a bit of bitterness and tannins. With no real access to bittersweet apples I am wondering if I could use crabapples instead. I don't have a fruit press but was wondering if I could use my juicer or blender? It was also stated they age on wood, any recommended wood types?

I would juice 3-4 lbs of crabapples remixing the juice and pulp. Add 1 c of Rasins mashed in blender, Add my pectic enzyme to the pulp and let sit for 24 hours.
After the 24 hours have elapsed add 1 lb of pilloncillo ( prefer this flavor over brown sugar) & 1 campden tablet and let sit for an additional 24 hours.

Add the pulp/juice from crabapples to fermenter.
Add 3-4 gallons Apple Juice
Pitch Nottingham or WLP039 (has anyone tried the WLP720 for a less dry cider and perhaps little to no backsweetening needed?)
Move to Secondary and add Wood Dowel or chips

After fermentation is complete add 1-2 cans of concentrate (to taste) Carb approx 24 hours (to taste) and then pasteurize. I understood I could pasteurize in the dishwasher running the rinse and heat dry cycle; is this the recommended and easiest way?

As I stated, this is my first attempt at cider and I really don't know but would like to get as close as possible to the Angry Orchard Crisp and I am speculating from what I've read ( http://drinks.seriouseats.com/2012/05/cider-interview-angry-orchards-david-sipes.html ). This is a shot in the dark for me. I appreciate any feedback on any of this.

 

[06vmi06]

Any update on version 2.0?

 

[bestes]

I tried a clone of the AO Ginger, ended up with way too much ginger in it. I used 1 root, which equaled about 1 1/4 cups. Just chopped and boiled with my starter and 3 lbs of honey. I also used another 2 lbs dextrose. ABV was around 12%. I should have back sweetened and bottled / pasturizeed

 

[roymullins]

can't have to much ginger- let it sit for 6-8 months and I bet it'll be smooth and fine...

 

[hoppymonkey]

ANyone ever get anywhere with this? My wife is pressing me for it.

 

[Vox]

ANyone ever get anywhere with this? My wife is pressing me for it.

I tried upstatemike's KISS 1.0 recipe which was his first attempt at cloning Angry Orchard. Just bottled it a couple weeks ago. I don't care for the tart flavor the malic acid gives it like the sugar on sour patch kids. Hoping it will mellow out in the bottle. Upstatemike has KISS 2.0 bottled and will update the thread when he's tried it.

 

[UpstateMike]

I tried upstatemike's KISS 1.0 recipe which was his first attempt at cloning Angry Orchard. Just bottled it a couple weeks ago. I don't care for the tart flavor the malic acid gives it like the sugar on sour patch kids. Hoping it will mellow out in the bottle. Upstatemike has KISS 2.0 bottled and will update the thread when he's tried it.

I found that it took about 6 weeks - 2 months in the bottle for KISS v1.0 to be drinkable. At that point it was pretty good.

The recipe for KISS v2.0 will not be published. I feel that the changes I made to it from v1.0 were steps in the wrong direction. Drinkable, but not great.

Working on KISS v3.0 when I can.

 

[kaconga]

Appreciate the update. Seeing the version that didn't work could prove helpful if you know why it didn't work.

 

[Vox]

I found that it took about 6 weeks - 2 months in the bottle for KISS v1.0 to be drinkable. At that point it was pretty good.

The recipe for KISS v2.0 will not be published. I feel that the changes I made to it from v1.0 were steps in the wrong direction. Drinkable, but not great.

Working on KISS v3.0 when I can.

Keep me apprised on KISS 3.0 please. I'm a fan or Angry Orchard and your recipes.

 

[dr_al]

well i have my version going its in the not the end of the world cider post.

5 gallons of musselmans cider, notty 1.050 to 1.010 cold crashing malic acid to taste and some aj concentrate to bump it back up to 1.020 or a bit more.

it really needs the cold crashing to drop the yeast out. i'll prolly add in some sorbate since it will be kegged and carbed.

 

[Vox]

well i have my version going its in the not the end of the world cider post.

5 gallons of musselmans cider, notty 1.050 to 1.010 cold crashing malic acid to taste and some aj concentrate to bump it back up to 1.020 or a bit more.

it really needs the cold crashing to drop the yeast out. i'll prolly add in some sorbate since it will be kegged and carbed.

So you're cold crashing it to stop it before it completely ferments out to retain natural, residual sweetness? I bottle so I guess I would need to skip the cold crashing and bottle it with malic acid slightly above your suggested fg and bottle pasteurize. I've always let my ciders ferment completely and then backsweetened.

 

[dr_al]

yup i'm attempting to halt if before its ferments all the way out, i should have done it last night, or a bit earlier even, it seems after it dropped below 1.01 it gets the bitterness i'm trying to avoid. I will also be using AJ concentrate to back sweeten it some more.

 

[BoomerCreek]

If the finished product is too tart and lacks in sweetness perhaps try adding a MLF culture and let it do its work for a month or so. Then give it try. The MLF will sweeten it but also makes a more rounded mouth feel. Good luck all you drunk scientists!

 

[FireRescueFL]

I'm interested in V1.0's recipe. Close to Crisp is what I'm after. If I want exact, I'll buy a 6er. I'd rather make something close myself though.

---Chris

 

[klowneyy]

Thanks for the reply. Of course I have more questions.

What are my options to end all fermentation so I can just add sugar to sweeten?

If I decide to add unfermentables instead f the previous option, what can/should I use? Splenda?

Thanks,
Corey

You can also back sweeten with apple/cider juice. Some people save a little cider in a bottle in the fridge when they make a batch. Than add it in before bottling and after fermentation. If you do this I strongly recommend that you look at the sugar content on the bottle and not adding any sugar for carbonation and just let the natural sugar in the juice carbonate. Make sure to kill the yeast before you add the juice or otherwise your just adding more sugar for fermentation

 

[FatsSchindee]

You can also back sweeten with apple/cider juice. Some people save a little cider in a bottle in the fridge when they make a batch. Than add it in before bottling and after fermentation. If you do this I strongly recommend that you look at the sugar content on the bottle and not adding any sugar for carbonation and just let the natural sugar in the juice carbonate. Make sure to kill the yeast before you add the juice or otherwise your just adding more sugar for fermentation

If you kill the yeast before adding juice or sugar, though, you won't get any added carbonation - it's the yeast eating this extra sugar that produces the carbonation. You'd have to force carbonate after killing the yeast and adding the extra juice. As far as I understand (never done this myself; currently reading these forums to figure out how to sweeten and carb up, for my first cider batch), you have to back sweeten with an unfermentable sweetener like xylitol or lactose to be able to bottle carb with priming sugar or more juice, otherwise the yeast eat up the extra fermentable sugars you add as well. Or, after back sweetening and after some carbonating, but before the yeast eat ALL the added sugar, you have to pasteurize or cold-crash to keep them from eating the rest of it (the amount you still want as the sweetener). Again, this is just what I've been reading, someone please correct me if I'm wrong...

 

[klowneyy]

Sorry I didn't mean kill I meant make them doormat by using Potassium Sorbate.