Fast Cider Recipe, suggestions?

[Brann_mac_Finnchad]

I want to make up a four gallon batch of cider for an event in mid July. I'm aiming at a relatively sweet (1.015) cider, non-carbed (don't have the equipment for it), that tastes strongly of apples.
My proposed recipe:

4 gallons apple cider (probably treetop
4 cups white/brown sugar, caramelized
8-10 apples, pureed (mostly tart varieties
lemon juice (4 tbsp?

I'm not sure what strain of yeast to use--last time I used Munton’s Active Brewing Yeast, but am not sure if I want to use it again. I want something that won't contribute yeasty flavours (I do plan to cold crash it to help with racking).

 

[UpstateMike]

Why the lemon juice? If you are looking for tart, you may want to consider malic acid instead.

What %ABV are you looking to get?

I've had good results with Nottingham yeast, as have many others on here.

 

[cyberlord]

Nottingham or S-04 or US-05 are the standards.

Read the sticky in the cider forum on yeasts to use for cider. Pretty extensive experiment there and good info.

 

[Brann_mac_Finnchad]

UpstateMike: Can't remember, my based recipe was the 5-day cider one, I believe. I'm aiming for just 6-7% ABV

cyberlord: Will do..

 

[MarkKF]

Lavlun EC-1118 works fasts but may need to be aged and hard to stop before dry. Craisin's add a little tartness.

 

[Brann_mac_Finnchad]

After consulting the thread I was aimed at, I chose the Safale 04--but since the brew store didn't have any I went with Nottingham, which was my second choice.

MarkKF: Nooo, I don't want to use the beast for a low ABV cider--I like some sweetness. I do like the craisins idea though--that sounds tasty.

I'm aiming at starting this on Saturday....

 

[dr_al]

for fast the lower the % the better imo less flavors to hide since your not giving it time to age and mellow

 

[Brann_mac_Finnchad]

I started this today with the recipe of

3 gallons cider (nothing special, unfortionately
4.5 cups of white sugar, heated to soft ball stage with some cider
Nottingham brewer's yeast
1/3 pound craisins

OG is 1.068. I'm aiming for a finished SG of about 1.015 or so.