I entered my last batch in the Ocean State Home Brew competition last weekend as 'New England Cider' and won 2nd place using Costco apple juice!!!
Start to finish was no more than a month, I stopped fermentation with a cold crash at 1010 to keep a little residual sweetness and kegged it with a touch of sorbate and some campden tabs. Held in the bottles just fine with no further fermentation.
The KEY is to improve the juice to make it more 'cider-apple' like.
Cider apples have a lot more acid and tannin than the apples they make Motts or Tree Top with, so I test the acid of all store bought juices to see how much Malic acid and tannin I need to add back to them to make them taste better, I will publish a chart soon with results.
Recipe was simple
5 gallons Costco Apple juice, plus 5 teaspoons Malic Acid and 1.25 teaspoons tannin
1 cup of organic raisins,
2 pounds of Sugar in the Raw
I fermented it in a 6 gallon Better Bottle for extra headspace and used a Hefeweizen yeast with starter ( WY-3056) at 66F to bring out the banana, which worked You get a crazy brown foam which covers the surface of the juice after 2-3 days and stays there until fermentation is done, so you can also monitor the progress visually, when the foam starts to dissipate, the fermentation is nearly complete. Take a sample, and cold crash at 1015 or 1010 depending on how sweet you like it.
Photo of foam, USE a blow off tube for the first week of fermentation!!!!!
Start to finish was no more than a month, I stopped fermentation with a cold crash at 1010 to keep a little residual sweetness and kegged it with a touch of sorbate and some campden tabs. Held in the bottles just fine with no further fermentation.
The KEY is to improve the juice to make it more 'cider-apple' like.
Cider apples have a lot more acid and tannin than the apples they make Motts or Tree Top with, so I test the acid of all store bought juices to see how much Malic acid and tannin I need to add back to them to make them taste better, I will publish a chart soon with results.
Recipe was simple
5 gallons Costco Apple juice, plus 5 teaspoons Malic Acid and 1.25 teaspoons tannin
1 cup of organic raisins,
2 pounds of Sugar in the Raw
I fermented it in a 6 gallon Better Bottle for extra headspace and used a Hefeweizen yeast with starter ( WY-3056) at 66F to bring out the banana, which worked You get a crazy brown foam which covers the surface of the juice after 2-3 days and stays there until fermentation is done, so you can also monitor the progress visually, when the foam starts to dissipate, the fermentation is nearly complete. Take a sample, and cold crash at 1015 or 1010 depending on how sweet you like it.
Photo of foam, USE a blow off tube for the first week of fermentation!!!!!