Butt Slider Cyser

[Cheesefood]

Another simple no-cook recipe:

5 gallons 100% Pure Organic apple juice
~7.5 pounds SueBee honey
1/2 gallon water
1 tbsp yeast nutrient

Yeast:
Red Star Champagne (Starter made with maple syrup for maple wine)

Instructions:
Dump everything in carboy. Stir.

I'm going to prime this with honey in a few weeks.

 

[Cheesefood]

Another simple no-cook recipe:

5 gallons 100% Pure Organic apple juice
~7.5 pounds SueBee honey
1/2 gallon water
1 tbsp yeast nutrient

Yeast:
Red Star Champagne (Starter made with maple syrup for maple wine)

Instructions:
Dump everything in carboy. Stir.

I'm going to prime this with honey in a few weeks.

Sampled tonight, and wow is it dry. Anyone have any ideas how I can sweeten this up? I took a FG reading, and it looked to be very close to 1.000 (my hydro tube is bent so I can't always trust it at low gravities).

 

[marshman]

Thanks for the update, Cheese, I'm pretty interested in making a cyder or relative for SWMBO, and she likes 'em a bit sweeter than the typical. What I've read here indicates that a bit of lactose would help sweeten things up since the yeasties won't eat it, but I have no idea how much you'd need.

I'm just curious, are you now moving to secondary or bottling? It's been two plus months since the original post...

 

[Cheesefood]

I'm going straight to keg. The sample I pulled looked pretty darn clear and I don't want to start any more fermentation up. I'll probably throw some lactose in there for sweetness.

 

[missing]

You can sweeten with lactose (I would dissolve it first in some boiling water) or add splenda (shudder) for sweetness. Another option would be Stevia (found at your local health food store) in liquid form. It is a natural super sweet sugar substitute (say that 10 times fast).

But, if you are going to keg it anyway the best option (in my opinion) would be to sorbate and sulphite your must. Wait 24 hour and then keg it with a can of juice concentrate per gallon (or to taste). Then force carbonate it. Voila, a sweet carbonated cider.

I have about 8 gallons going right now and another couple still in bottles. As soon as I can get the money together I am going to get a keg setup just for this.

Missing

 

[Pumbaa]

try not using Red Star Champagne yeast nxt time. I use a british ale yeast for mine and it works out well

 

[Cheesefood]

try not using Red Star Champagne yeast nxt time. I use a british ale yeast for mine and it works out well

No kidding. Boy, is that stuff DRY. It might taste different when it's carbonated.

 

[magno]

Hey Cheese,

What was your OG? Im trying to formulate a cyser recipe that comes out around 9 or 10 percent, but Im not sure how much fermentables will come from the apple juice, and how much honey to add.

Thanks in davance,

- magno

 

[Cheesefood]

Hey Cheese,

What was your OG? Im trying to formulate a cyser recipe that comes out around 9 or 10 percent, but Im not sure how much fermentables will come from the apple juice, and how much honey to add.

Thanks in davance,

- magno

The only kind of OG I deal with are my homies. Dey's da troo OG's. Woot!

Hey, I figured out a yummy way to sweeten it up: I mixed a half-cyser, half-maple win combo and it's YUMMMmmmMMmmMmmm. I think I'm going to mix up half of my batches, then do half of the mix as still and half carbonated to test the results. I'm gonna call it Mapple Cyser (Mapple is pronounced like Apple with an M).

Shoot, this would even be good served warm on a crisp October day.

 

[BeerLuvnGrl]

that sounds good.. im hoping our cider doesnt end up dry as heck..but i have a feeling we will be back sweetening as well...