Caramel Apple Hard Cider

[GAHokie]

I just made this one yesterday and I realized that I was out of pectin. I know the recipe doesn't call for pectin, but I put it in all my ciders for clarity. Is it possible to put pectin in a day or so later? Should I just give up on adding pectin enzyme to the cider?

By the way, Mike. I can't thank you enough for the recipe. I've made some a few ciders before, but this was by far the easiest to start--hopefully in two weeks it'll turn out well.

 

[Springpatch]

So I bottled this today with camdpen 24 hr set. Had to have some and it is pretty good. Question if I added the campden should I still have to pasteurize to avoid bottle bombs?

 

[robbyhicks]

Thanks for the awesome and easy recipe mike! The wife already asked for a spiced version for the holidays...

I split the batch for still & sparkling and like the still better, i did not use campden tabs just cold crashed(~33°) right away for still & about a week and half for sparkling... The still was a great use for all my growlers i had sitting around! For those curious im getting more of a gala or golden delicious flavor from the still while the sparkling is closer to a granny smith...

I have not had any separation of the syrup, what i did was as i was setting up to bottle i poured my fajc & syrup into a gal ziploc then floated it in hottest tap water (~130°) then added to carboy when ready gave a couple small swirls while adding and after each six pack or so...

 

[mikeslag]

SWOMB says she wants me to make this but doesn't like the caramel idea because she's not a huge fan of caramel, if I were to just leave the cinnamon out of the caramel mix would this still work? Or is there a substitution I could do?

Thanks guys!

 

[robbyhicks]

The caramel flavor is VERY subtle... I left the cinnamon out completely... Next time i plan on putfting a few sticks in my secondary...

 

[mikeslag]

Alright just checking. I like to make sure she's good with everything because we brew this together, it's like our ONLY common hobby

 

[UpstateMike]

SWOMB says she wants me to make this but doesn't like the caramel idea because she's not a huge fan of caramel, if I were to just leave the cinnamon out of the caramel mix would this still work? Or is there a substitution I could do?

Thanks guys!

Instead of cinnamon, you might want to try vanilla extract. Careful, a little goes a long way. Perhaps 1/2 to 1 teaspoon?

 

[HopHeaven]

So I'm on my 2nd 5 gallon batch. First one turned out great. However, this batch has been fermenting for a week and is almost at 1.015. Problem is, it smells a little sulfery. It had the rhino farts real bad for about a day and a half but it still has that residual smell. This didnt happen at all in my past batch. Only thing that changed was:
Ferm temp: last time at about 72 degrees(warm I know) this one at about 66.
Juice: this one has malic acid in it but that shouldn't be it
Yeast nutrient: didnt add it last time but did this time. Followed the directions for a 5 gallon batch and this is my first time using it.

Any ideas? I'm bottling soon and really don't want this smell in my cider

 

[UtahNate]

Thanks for the recipe, UpstateMike... My wife isn't much of a beer drinker, but loves hard cider, so I've been looking for something to make for her. I plan on getting started tomorrow and will let you know how it turns out.

 

[UtahNate]

All mixed up and in the fermenter.

I had an available 5 gallon carboy, so I adjusted the first part of the recipe as such:

4 G of apple cider
1.5 lbs of dextrose
Yeast nutrient
Pectinase

OG: 1.0603

Will check gravity next weekend, but will most likely just let it ferment to dry and then back sweeten. SWMBO is excited.

 

[ajohnson153]

All mixed up and in the fermenter.

I had an available 5 gallon carboy, so I adjusted the first part of the recipe as such:

4 G of apple cider
1.5 lbs of dextrose
Yeast nutrient
Pectinase

OG: 1.0603

Will check gravity next weekend, but will most likely just let it ferment to dry and then back sweeten. SWMBO is excited.

Using nottingham you would have been fine doing a full 5 gallon batch in a carboy. I just did 5 gallons and had zero need for headspace. Next time I am going to do 5 gallons in one of my 5 gallon better bottles to save my big buckets for beer. I hope to get this bottled soon. I have an IPA dry hopping that I need to bottle on Monday. I used a bucket with a spigot to ferment this so I may bottle it straight out of primary.

 

[badboygator]

I have a question regarding the bottling of this.... Is there any reason I can't use swing top bottles as this is the drink that will be popping my brew cherry

 

[HopHeaven]

I have a question regarding the bottling of this.... Is there any reason I can't use swing top bottles as this is the drink that will be popping my brew cherry

No reason you can't. Only thing with swing tops, every couple brews, make sure you replace the rubber gasket to maintain an air tight seal

 

[UtahNate]

Using nottingham you would have been fine doing a full 5 gallon batch in a carboy. I just did 5 gallons and had zero need for headspace. Next time I am going to do 5 gallons in one of my 5 gallon better bottles to save my big buckets for beer. I hope to get this bottled soon. I have an IPA dry hopping that I need to bottle on Monday. I used a bucket with a spigot to ferment this so I may bottle it straight out of primary.

This is only my 4th brew and the second time I've used Nottingham. I used buckets for my first three batches (the batch with notty is still in the FV and I haven't cracked it) so I couldn't see how high the krausen reached. I erred on the side of caution, but now that fermentation has really kicked off I can see I could have done the full 5 gallons. Oh well... I'll know better next time.

Good luck with your cider and IPA.

 

[MedicMang]

So I used S-04 and its been in the bottle for about 3 weeks. It's carbed and has been pasteurized for about 2 weeks. I opened one up today and it smells and tastes like banana. Was that because I stressed the yeast somehow? I fermented without temp control, so it sat at 68 ambient the whole time. Any thoughts?

 

[ShepFL]

Carribbean jerked pork chops, garlic & parmasan (sp?) roasted asparagus and 3 mugs of Upstate Mike's hard apple cider!! Life is good! Love brewing and this time of year! Wishing best to you and strength for those dealing with fall out of Sandy.

Got another 5 gallons going now to be ready for "Half Century 'round the Campfire' 50th birthday party!!

 

[ajohnson153]

This is only my 4th brew and the second time I've used Nottingham. I used buckets for my first three batches (the batch with notty is still in the FV and I haven't cracked it) so I couldn't see how high the krausen reached. I erred on the side of caution, but now that fermentation has really kicked off I can see I could have done the full 5 gallons. Oh well... I'll know better next time.

Good luck with your cider and IPA.

I'll be bottling both tomorrow if all goes to plan. I used a bucket for two reasons. Mostly because I didn't have a 5 gallon vessel to use (At the time I only had one 5 gallon carboy and the IPA is in there. I just bought two 5 gal BB's from Northern Brewer on BOGO) and because I didn't know how much head space I would need. I had never used Nottingham yeast before. If it had been Montrachet I would have known that it wouldn't need much head space at all. My roommate makes EdWort's Apfelwein in a 5 gal carboy and the base recipe is the exact same as this one with Montrachet instead of Notty. Ciders in general don't seem to produce the foam that beer does. With that being said I can't wait to try this once it's finished and see if any changes need to be made to make it to my liking so I can brew up another batch. Gotta put those new BB's to use.

 

[mikeslag]

Alright, went to the homebrew store and got my stuffs, now I just need to pick up the apple parts. I don't know anything about yeast yet, but can someone help me out, the Nottingham says rehydrate before use, do I rehydrate or just open and sprinkle?

 

[pwortiz]

I've done it both ways. I think that you'll be fine with sprinkling but rehydrating isn't too hard to do. Just get the temp right. It helps to ensure the yeast isn't shocked from what I understand. Compare it to being punched in the face and asked to do something or gently coaxed to do the same thing so you can start with a little more focus.

Just make sure the measuring cup or whatever is clean if you decide to rehydrate.

 

[ajohnson153]

Alright, went to the homebrew store and got my stuffs, now I just need to pick up the apple parts. I don't know anything about yeast yet, but can someone help me out, the Nottingham says rehydrate before use, do I rehydrate or just open and sprinkle?

If it helps I just bottled mine and I just sprinkled. Actually if you want it mixed really well you can put it in one of the juice containers with the corn sugar and shake it.

 

[mikeslag]

In the adjusted recipe UpstateMike dropped it from 5 cans of concentrate to 3. I have two questions:

1. Has anyone made the batch with both and if so what are the reviews?
2. If you drop down to 3 how do you make up the volume from the other two? Water? Doesn't really matter?

Shanks!

 

[pwortiz]

I haven't done it with the 3 yet but I plan to on my next round. No need to change volume. You'll get about 2...maybe 3 less bottles but it's still gonna rock. You'll just have to deny your two least favorite friends is all...

 

[UpstateMike]

1. Has anyone made the batch with both and if so what are the reviews?

It is less sweet. This can be a good thing. As with any recipe, flavor to your own personal taste.

2. If you drop down to 3 how do you make up the volume from the other two? Water? Doesn't really matter?

Volume doesn't really matter at this point. But don't add water, you don't want to dilute the batch.

 

[badboygator]

Now I went and did it apple juice is in the bucket yeast has been pitched and the lid and air lock are in place oh along with the 2 lbs of corn sugar
Now it's time to wait and let the yeasties do that thing they do so well

 

[dmboarder]

I have a question that I couldn't find an answer to in this thread. I have a batch in the primary right now and am excited for the result. I was wondering if you think this would be ok to bottle in plastic PET type bottles and skip the pasteurization. My thinking is that the only possible problem may be that it fizzes out like crazy when you open it. The plastic bottles are supposed to be able to hold a lot more pressure than the glass ones. Anyone try or think about this?

 

[ajohnson153]

I have a question that I couldn't find an answer to in this thread. I have a batch in the primary right now and am excited for the result. I was wondering if you think this would be ok to bottle in plastic PET type bottles and skip the pasteurization. My thinking is that the only possible problem may be that it fizzes out like crazy when you open it. The plastic bottles are supposed to be able to hold a lot more pressure than the glass ones. Anyone try or think about this?

I've never thought about doing that so if you do let us know how it turns out. I know for homemade soda and such they lean more towards plastic bottles for this reason. I don't see too much reason why it wouldn't work. I don't know how much pressure buildup you will get from the amount of sugar in this recipe.

 

[UpstateMike]

I have a question that I couldn't find an answer to in this thread. I have a batch in the primary right now and am excited for the result. I was wondering if you think this would be ok to bottle in plastic PET type bottles and skip the pasteurization. My thinking is that the only possible problem may be that it fizzes out like crazy when you open it. The plastic bottles are supposed to be able to hold a lot more pressure than the glass ones. Anyone try or think about this?

"My thinking is that the only possible problem may be that it fizzes out like crazy when you open it."

That is EXACTLY what will happen. This batch NEEDS to be pasteurized if you are not doing the still variety. You will lose a tremendous amount of cider out of each bottle if you carb and do not pasterrize.

 

[Nathan102]

Wow! I just got a cider shower! I followed this recipe step by step and cracked my first bottle. It's been bottled for two weeks.....what is going on? It tasted ok, but obviously I've got a ton of carbonation! Help!

 

[roadymi]

Wow! I just got a cider shower! I followed this recipe step by step and cracked my first bottle. It's been bottled for two weeks.....what is going on? It tasted ok, but obviously I've got a ton of carbonation! Help!

Did you pasteurize?

Using a test bottle and pasteurizing at proper time is critical IMHO. This stuff can carb up really really fast.

 

[Nathan102]

I used the pasteurized apple juice that the recipe called for....