Pappy`s Pub Cider - Award Winner!

[globell]

sweet. Love it. Concentrating juice for sweetening the final cider before kegging. Works great. I'm only one re-freeze 2

 

[globell]

and thanks for Paps for all the effort and responses that have been added to this thread!!

 

[Buckshott]

I got 8 gallons of this that just quite working yesterday so I'm guessing in a week or so I'll be racking into secondary and cold crashing before bottling I also experimented with four and a half gallons with a little brown sugar and cinnamon tried 2 diffrent yeast with the original recipe D-47 and E-1118 fingers crossed that it all turns out for me ������

 

[globell]

It's recommended you leave this in primary for one month. Mines almost a month and it has changed significantly in flavour over the last week to ten days. Getting to be quite good. Can't wait to see what it's like after another month. Excited.
Give it time. You'll be glad you did

 

[GHBWNY]

Someone suggested adding 4 - 5 cans of apple juice concentrate to the bottling bucket to give it a more "apple-y" taste. Won't the sugar in the concentrate have the same effect as priming sugar --- which OP says NOT to add at bottling?

 

[Paps]

Won't the sugar in the concentrate have the same effect as priming sugar --- which OP says NOT to add at bottling?

Yes and no.
This recipe uses a simpler method of cider making than most every other cider recipe on HBT.
It overloads the yeasts ability to convert sugar to alcohol and therefore doesn't need added sugar for priming. It is PLENTY sweet without adding anymore sugar.
So `yes` adding priming sugar normally would continue fermentation by providing more food for the yeast
but `no` you don't need to worry about that because the yeast are stuffed/full/not hungry anymore.

Keep in mind that i keg though. Bottle bombs are not a concern of mine.
YMMV
-hope this helps.

 

[SwampThing]

Thanks Paps for the recipe. One week in the primary and don't know how I going to wait the other 7+. Additionally this fall heat we are getting is killing me in regards to the fermentation temperature. If this batch turns out gamey that'll be the reason.

I will be bottling and I've read just about every page of this recipe thread. Still after everything I've read it still seem uncertain to me whether the bottles will carb or not (I plan on using super kleer). I have seen everything from "bottle bombs galore" to "little or no carbonation". I will fill a plastic bottle tester to avoid the bottle bombs. Ultimately I will follow up in this thread when all is said and done to let you know my experience.

Cheers.

 

[Ghunter0815]

Thanks Paps for the recipe. One week in the primary and don't know how I going to wait the other 7+. Additionally this fall heat we are getting is killing me in regards to the fermentation temperature. If this batch turns out gamey that'll be the reason.



I will be bottling and I've read just about every page of this recipe thread. Still after everything I've read it still seem uncertain to me whether the bottles will carb or not (I plan on using super kleer). I have seen everything from "bottle bombs galore" to "little or no carbonation". I will fill a plastic bottle tester to avoid the bottle bombs. Ultimately I will follow up in this thread when all is said and done to let you know my experience.



Cheers.

Man, you can't go wrong no matter what. I've made this twice now. First batch in mid July 2015, second mid September 2015. Just pulled a few bottles out tonight, and still have a couple plus a 1/2 gallon jug. It most definitely gets better with age.

As far as carbonation, I had little to none. Enough to pressurize my plastic half gallon jug, but nothing more. I like to mix it with some ginger ale if I'm looking for some fizzies.

 

[Newbiehomebrewer]

This stuff is great! My first batch came out delicious. A bit too sweet for me when drinking cold but it is wonderful when it is heated up in a coffee mug with a cinnamon stick soaking in it. My wife and I have been drinking it every evening since it is cooler. Reminds me of fresh hot gluwein when we were in Germany and Italy......but with more kick. Already have another batch going but with a few pounds less sugar. Thanks for the recipe Paps.

 

[BILTIT]

Some pappys destined for jacking!

And a little taster on the side.

 

[globell]

Wow....mine is down to 1.00. Going to be an ass kicker because it tastes pretty damn great! So that's 17% and still airlock activity/bubbling in cider itself.

Started Oct 18 - fresh pressed cider and EC-1118
Brewing temp 65 (on the carboy)
gave it another hit of yeast nutrient few days ago (seemed to like that addition)
It's all good!

Paps - What's the longest you've aged this cider for in bottles? Much improvement over time or does it plateau? Think it might be hard to age as I think it'll be in demand!

 

[Paps]

Paps - What's the longest you've aged this cider for in bottles? Much improvement over time or does it plateau? Think it might be hard to age as I think it'll be in demand!

I keg. If i bottle any from the keg they don't last long.
I do a single barrel solera in an old whiskey barrel but that's the only one with what you could call "age" on it. It took a silver at GLINTCAP this year.
Others on here have had more patience than i have had in regards to aging this. Perhaps they could chime in as to how it compares at say 3-6-9-12 months of aging.

 

[BILTIT]

Mine halted at 1.020, or so it seemed. Held there for about a week.

 

[globell]

BILTIT...
The one I brewed at a slightly height temp stopped at 1.02

This one the room temp is about 58F (65 on carboy). Previous one was about 65F room temp. Didn't take temp of cider itself on first batch.

Also added yeast nutrient in the last week and I think that kept it going.

Collegue said he's seen ec-1118 do 20%

 

[BILTIT]

Good info, thx.

I ferment at 66-68f on carboy.

Didnt add nutrient at the end though.

Will know in the next few days if 1.020 is a good stopping point for jacking. On my second freeze/thaw cycle tomorrow.

Its good to drink at 1.020 straight up though too.

 

[globell]

Mine is about 64-66 on carboy. Report back!

 

[BILTIT]

After first jacking of pappys recipe, its pretty sweet. I am hopeful once the alcohol is increased more it will balance the sweetness.

Tasty stuff anyway you cut it!

 

[BILTIT]

Pappys with cinnamon is dynomite!

 

[Murphys_Law]

I mixed this up on 11/1 and its still bubbling away! I am looking forward to trying this in a month or two!

 

[BILTIT]

Pappys with cinnamon is dynomite!

Too good! Rough morning today haha.

 

[BILTIT]

Back in for the 3rd freeze, cant wait!

 

[fathertorque]

Started my second batch of this recipe on Sunday, 10 gallons. I'm wanting to flavor at least half in secondary with cinnamon and am looking for some input from anyone who's done this. Would I boil the cinnamon sticks first and then just drop them into the secondary fermenter? Oh, and around how many sticks per gallon for a noticeable flavor. Thanks!

 

[BILTIT]

I flavoured 2L of it with 1/4 fresh cinnamon stick (not the store bought stuff, got it from cinnamonhill.com). I used 1/4 stick for 2L, been in there for about a week now and its pretty good. I would probably shoot for 1/2 stick per gallon? You can always add more afterwards.

I added the cinnamon after the secondary though, i store my stuff in 2L pop bottles so that is when i put it in (bottle conditioning stage i guess you could call it).

My sticks are individually wrapped so i am not too worried about contamination (i probably should be though), i just dropped them in. I did sterilize my hands first.

I also have 2L with oak chips in it, haven't tasted that one yet.

 

[globell]

Paps!
I'm now out of fresh pressed juice
When you say tree top juice - do you mean the clear or more naturally cloudy ones? We don't have tree top here but have Mott's. (If it even makes a difference).

About to rack over to secondary my last batch tonight. It's at .998 and going to be deadly. Thinking a little cinnamon would be great. Have you tried a touch of apple pie spice or cardemon (strong stuff so a do mean a touch). Is using dry spices doing to be a problem? I suppose a spiced tea of them may be a better addition.....

Thanks!

 

[globell]

Back in for the 3rd freeze, cant wait!

Oh man! Looks awesome!! Report back!!

 

[globell]

Started my second batch of this recipe on Sunday, 10 gallons. I'm wanting to flavor at least half in secondary with cinnamon and am looking for some input from anyone who's done this. Would I boil the cinnamon sticks first and then just drop them into the secondary fermenter? Oh, and around how many sticks per gallon for a noticeable flavor. Thanks!

Don't add cinnamon to primary. Had two skunky batches because of this.
You don't need much. If you read back Paps says he uses two sticks in the last couple weeks in secondary.

Thanks BILTIT. Going to have to order me some of that cinnamon!!

 

[BILTIT]

It is really good cinnamon!

So i tasted the batch with french oak chips that have been in it for a week or so. Not sure i am a fan. The oak gave it a slight bitter taste maybe, not sure exactly. Maybe in time it will get better. Really like the cinnamon in it though.

 

[globell]

Paps...Are you using the clear tree top? Can't get it here but we do have mott's. There's the clear or cloudy version...which do you prefer?

 

[fathertorque]

I flavoured 2L of it with 1/4 fresh cinnamon stick (not the store bought stuff, got it from cinnamonhill.com). I used 1/4 stick for 2L, been in there for about a week now and its pretty good. I would probably shoot for 1/2 stick per gallon? You can always add more afterwards.

I added the cinnamon after the secondary though, i store my stuff in 2L pop bottles so that is when i put it in (bottle conditioning stage i guess you could call it).

My sticks are individually wrapped so i am not too worried about contamination (i probably should be though), i just dropped them in. I did sterilize my hands first.

I also have 2L with oak chips in it, haven't tasted that one yet.

BILTIT,

Thanks for sharing the link and the procedure you follow. I bottle condition/age in liter swing-top bottles so I'm going to test out the theory of "spicing" individually versus all 5 gallons in secondary. Makes sense honestly, since I've read yeast and cinnamon produce funky off-flavors. I throw potassium metabisulfite into my bottling bucket before I fill up my swing-tops to kill the yeast and truly prevent any explosions in my pantry, so in the bottles sounds like a good plan...for half my batch anyway.

 

[BILTIT]

No problem.

I use super-kleer in the secondary to drop out yeast and to help clear. I then put it into 2L bottles which i give a squeeze before putting the cap on. That way i can just do a visual test and see if the bottle is pressuring up or not.