I am new to cider making...just bought all of the essentials and have read through endless websites and forums. I was hoping someone out there would have a recipe (ingredients and process) for making a cider that mimics the Downeast cider recipe. Can anyone help provide some guidance?
New To Cider Making - Looking for Recipe Similar to Downeast
- Thread starter henningt
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Unfortunately it's not that simple. Nobody knows what apples, yeasts, and processes commercial cideries use. There's really no way to duplicate them. I haven't had a Downeast cider so I can't even guess, but their web site says it's unfiltered so I assume it's a hazy cider. If you use raw orchard cider and do not use pectic enzyme you'll get that "style". That's about the only thing I can tell from its description.
johnnyseko
Well-Known Member
I'm going to have to give Downeast a try - maybe even visit! Right down the street from where I used to work. I like the lineup, my next brew is going to be with cranberries.
Anyway, I came here to learn, thinking I could duplicate Citizen Cider after a trip to VT. Then I went to Angry Orchard to get some more insight - the tour guide practically laughed at me when I asked what yeast they used. Definitely not going to happen.
I'm on like gallon 12 of single gallon batches, trying all different methods, ingredients, yeasts..... My advice is keep it simple. Find a recipe that sounds good to you, give it a shot and adjust. Also, my first batches were all with added sugar - it seems many recipes like a high ABV. I will not add sugar (or much) anymore to basic cider recipes. You're going to get closer to what you want with a lower ABV like the product they sell @5%abv without adding sugar. And be patient. Apparently this stuff gets better with age, although I can't seem to keep it on the shelf more than a month or two...
Anyway, I came here to learn, thinking I could duplicate Citizen Cider after a trip to VT. Then I went to Angry Orchard to get some more insight - the tour guide practically laughed at me when I asked what yeast they used. Definitely not going to happen.
I'm on like gallon 12 of single gallon batches, trying all different methods, ingredients, yeasts..... My advice is keep it simple. Find a recipe that sounds good to you, give it a shot and adjust. Also, my first batches were all with added sugar - it seems many recipes like a high ABV. I will not add sugar (or much) anymore to basic cider recipes. You're going to get closer to what you want with a lower ABV like the product they sell @5%abv without adding sugar. And be patient. Apparently this stuff gets better with age, although I can't seem to keep it on the shelf more than a month or two...
johnnyseko
Well-Known Member
I picked up the variety pack yesterday. This stuff is pretty good! Still a little on the sweet side for me, but I got Maple blend as the seasonal and that might be my favorite out of the pack. SG was @1.009 (yes I measured them all).
So this being unfiltered, you are supposed to shake hard, wait, then open carefully. It seems there is a yeast cake in every can. Wondering if it's worth the experiment to try to harvest/grow this yeast right out of the can. I may put it on the stir plate just for fun.
So this being unfiltered, you are supposed to shake hard, wait, then open carefully. It seems there is a yeast cake in every can. Wondering if it's worth the experiment to try to harvest/grow this yeast right out of the can. I may put it on the stir plate just for fun.
Johnny
Nice! That is a good idea. Let me know if you end up doing that and getting it to work.
The maple is definitely on the sweeter side. We really like the Winter Blend, Cranberry and original. All very good!
I have no idea what their cider is like. For a first batch, try a gallon of filtered apple juice (like Mott's) about 3 ounces of sugar, and half a packet of dried yeast -- that's too much yeast, but it will make up for not adding yeast nutrient. Cote des Blanc (sp?) is a good. I'm trying S-33 ale yeast now and the jury is still out but it looks promising. Ferment it until it's clear, bottle it like beer, and see what you don't like about it and make adjustments
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I suspect that the sediment is just settled pectin from the apples, not a yeast cake. Nobody wants to drink yeast.
johnnyseko
Well-Known Member
Oh right, well I figure why not try. Any excuse to experiment. I've seen some videos of it done with beer. Although I'm not sure how yeast could survive the processing.
johnnyseko
Well-Known Member
After a week on the stir plate - nothin. Maylar was correct. I have to give up on this experiment now and make room on the plate to grow some more 775. I will, however do my best to duplicate that maple blend seasonal.
Very excited now that my pressure gauge has arrived and I can backsweeten, carb and pasteurize with more precision!
Very excited now that my pressure gauge has arrived and I can backsweeten, carb and pasteurize with more precision!
johnny,
Thanks for the update! We are actually brewing 5 gallons using Wyeast 1028 London Ale. Will let you know how it turns out! I would be interested to understand how you use the pressure gauge, specifically with the carbing. I currently dont have a great method to do that with the 1 gallon glass carboys I am using.
Thanks for the update! We are actually brewing 5 gallons using Wyeast 1028 London Ale. Will let you know how it turns out! I would be interested to understand how you use the pressure gauge, specifically with the carbing. I currently dont have a great method to do that with the 1 gallon glass carboys I am using.
johnnyseko
Well-Known Member
Well do not try to carb in the gallon carboys! They aren't made to handle pressure as far as I know.
I was just introduced to this thread regarding the pressure gauge -
https://www.homebrewtalk.com/forum/threads/monitor-your-bottle-pressure.591360/
I ordered the parts from mcmasters as advised, shipping was @$12.
I bottle in 12oz long necks and 16oz swing tops. So with the pressure gauge I can sweeten the cider more than just prime. When the pressure gets to desired I can pasteurize or chill in the fridge to stop the yeast from adding more CO2 - without worry of overcarbing and bursting bottles. And in the end have a slightly sweetened cider - not completely dry.
Pasteurizing thread is here - https://www.homebrewtalk.com/forum/threads/easy-stove-top-pasteurizing-with-pics.193295/
Its a huge thread. You basically have to heat the bottles enough to kill the yeast.
I was just introduced to this thread regarding the pressure gauge -
https://www.homebrewtalk.com/forum/threads/monitor-your-bottle-pressure.591360/
I ordered the parts from mcmasters as advised, shipping was @$12.
I bottle in 12oz long necks and 16oz swing tops. So with the pressure gauge I can sweeten the cider more than just prime. When the pressure gets to desired I can pasteurize or chill in the fridge to stop the yeast from adding more CO2 - without worry of overcarbing and bursting bottles. And in the end have a slightly sweetened cider - not completely dry.
Pasteurizing thread is here - https://www.homebrewtalk.com/forum/threads/easy-stove-top-pasteurizing-with-pics.193295/
Its a huge thread. You basically have to heat the bottles enough to kill the yeast.
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