Pappy`s Pub Cider - Award Winner!

[Paps]

what about leaving out the added sugar wont the apple be sweet enough ???????????/

That really is a matter of personal prefference but i have done this recipe without adding the sugar at all and the yeast this recipe calls for makes it more dry than the sahara desert.

If you wanted to skip the sugar i would use a different yeast like nottingham/windsor or safale so4/5 or if you have liquid yeasts available to you then you have even more options.

I generally stick to dry yeast because i have to have everything shipped in and during the hot summer months here in new mexico theres like zero chance of a liquid yeast surviving the road trip.

 

[berninga87]

Hello, fairly new to brewing and I'm going to try this recipe very soon. I was wondering, after the cider is bottled does it need to be in a certain temp range or refrigerated or can I just let it carb in the bottles next to my beer bottles at room temp? Also is the secondary necessary if I don't plan to add anything after fermenting. Would a few months in primary be too much for cider? Thanks!

 

[Paps]

can I just let it carb in the bottles next to my beer bottles at room temp?!

Yes.
Look up "bottle bombs" and make sure not to make any.

Would a few months in primary be too much for cider?

No.
I personally let EVERYTHING i brew sit in primary for at least a month to give the yeast time enough to clean up after itself (diacetyl).
Autolysis (spelling) isn't a concern imho till 5 months plus on a yeast cake.
2-3 months primary will be just fine.
Hope this helped you out.
-cheers

 

[berninga87]

Sure does, thanks! One more question. I found some musselmans

 

[berninga87]

Unfiltered apple cider, pasteurized, can i use that in place of the motts? We don't have tree top n I like the cider better on its own

 

[Paps]

, can i use that in place of the motts?

Yes.
I don't see why not.(unless it has preservatives/chemicals in it)
Let us know how it turns out.

 

[berninga87]

Sure thing! Update: on Tuesday night 10/8 I got everything into my carboy (used 4 gal cider, 8lbs sugar, ec-1118 yeast, and the yeast nutrient recommended at my lhbs(it was not the one recommended here but he said It's what he always uses and I've heard he's pretty trustworthy)). Anyway, checked on it before I went to work about 8 hours later and it was already bubbling about once every 10 seconds. Tonight the bubbles are less than 1 second apart and I can see lots of activity through the glass. Also, the gas coming from the airlock smells like apple and alcohol, not too strong but very apparent. Going smoothly so far!

 

[Paps]

I LOVED this recipe the first time (used the Lalvin yeast, 4 gallons Motts apple juice, and 8 lb Kroger Value sugar). It was really potent (the math said 11.6% abv, but I have reason to believe that value is low).

I think the math on the OP sized batch the sugar alone makes 14% ABV so then on top of that compare a gravity reading of the juice itself BEFORE adding sugar to the final gravity reading....For arguments sake lets say those readings come to 4% ABV...leads me to beleive you'd add the two together to get the whole batches ABV (14%+4%=18% ABV) I feel kinda dumb for not thinking of this method sooner.

 

[nbogart]

I think the math on the OP sized batch the sugar alone makes 14% ABV so then on top of that compare a gravity reading of the juice itself BEFORE adding sugar to the final gravity reading....For arguments sake lets say those readings come to 4% ABV...leads me to beleive you'd add the two together to get the whole batches ABV (14%+4%=18% ABV) I feel kinda dumb for not thinking of this method sooner.

I read up on the specific Lalvin strain of yeast, it is supposed to die around 18% ABV. I am on my 4th batch of the stuff (all my friends and family RAVE about it), and the yeast has died on each. An additional step that I might recommend is to mix in 4 or 5 cans of apple juice concentrate in the bottling bucket, just to give even more appley flavor without dropping the ABV by much.

 

[bryan_1904]

just kegged my version and it came out amazing:

5 gallons topps applejuice
2.5# table sugar (added 2.5# every 3 days until all 10# are added (stirred every addition))
1 tblspn yeast nutrient
2 vials WLP775 English Cider
after 3 weeks i racked to secondary for 1 week and then cold crashed for 1 day and kegged.
AMAZING RECIPE! thank you PAPS!

 

[jstraight]

5 gals of tree top apple juice (sometimes Motts if the store is out of tree top)
10 LBS table sugar (wal mart brand cheap stuff)
1 packet Lalvin EC-1118 yeast
1 tablespoon yeast nutrient (wyeast beer nutrient blend)

No rocket science here, just dump everything in the carboy and let the champagne yeast do it's thing.Primary till all bubbling of the air lock stops then wait a week.After the week is up rack to 2ndary (optional)
I used "super-kleer K.C."{kieselsol-chitosan} in 2ndary (optional) to clear the cider and the stuff is amazing.Cold crash in the freezer for an hour and bottle.

Do not attempt to drive,operate heavy machinery,or anything requiring coordination or basic motor skills after drinking this.

Cheers.

How long in secondary?

 

[Hello]

How long in secondary?

Well, the OP says 14-28 days primary, 14-28 secondary if you wish. It is optional and I personally wouldn't bother. With the wine yeast, I would say no less than 14 days in primary. I did the Edwort's version which uses far less sugar and after about 21 days it started to clear more. With 10lbs of sugar, you're going to want to let the yeast do it's job for as long as humanly possible. 14 days is short to me with that yeast/sugar combo, so I would do this with at least 28 days in primary.

If you don't let the yeast finish then that is okay but you best pasteurize those bottles to ensure they don't explode. Or keep all of them in a fridge.

 

[Paps]

If i had the ability to edit the OP to change to primary 30 days + i would.I primary everything for a month + nowadays for a diacytal rest.
Secondary lenght depends on a few factors.My last batch i used 3 cinnamon sticks in it and i let em sit for 3-4 weeks.If you are oaking i would also let it sit for a while.But if you are only using secondary for clearing reasons then the time needed in secondary isnt long at all.The K.C.-super kleer literally works overnight.So if you are only using secondary to clear after a month+ in primary it doesn't take long.

 

[Paps]

oh and the cinnamon in the secondary tastes absofukkinglutely great for anyone whom wanted to know.

 

[JonIreland]

even without nutrient 1 packet is enough, the yeast will multiply in the first 48 hrs assuming they get oxygen for the first 24.
If you don't have nutrient, use a bananna peel n all. what u wanna do is cut the butt stem off then slice the whole 'nanna into pennies. 1 'nnana per gallon. They will provide sufficient nutrient and will leave any flavor. use the ones that have a few black spots on the peel. I have an "ale pale" it has the small hole in the lid for an airlock. I put a empty airlock on and swirl the bucket 2 or 3 times a day for first two days, and gently push down on the lid and hold a second or so then release, that will exchange some air for the yeast to get oxygen.

Hi when do u remove the Banana's is it once the primary fermentation is complete or before .................cheers

 

[nbogart]

Does anyone know how to filter this stuff? I have found that I am pouring it out of the bottles and leaving about an inch left over to not disturb the sediment layer, which makes it very bitter and nasty if it gets into my glass.

Also, I DO NOT recommend trying to carbonate this stuff naturally. I just had a bottle go nuclear on me, while in a dark corner. I will try refrigerating the stuff, but I suspect that they are irreversable bombs now. Fortunately, I don't have to pitch the stuff. It is still good to cook with Marinate some chicken breasts in it (whatever is left after it fizzes over into the sink), add salt, red and black pepper, and a lemon wedge. Serve with pasta and run the marinated juices over the pasta. DELICIOUS!

 

[jstraight]

I'm going to use KC Super Clear? tomorrow, been told it will clear in 24 to 48 hours, will get back after it has been done

john















kc

 

[Paps]

I'm going to use KC Super Clear? tomorrow, been told it will clear in 24 to 48 hours,

"liqour quik" SUPER-KLEER K.C.
(Kieselsol & Chitosan)

Yes the stuff works literraly overnight for ciders.
I HIGHLY recomend using it for this cider.
You won't be dissapointed with it.

 

[kstone803]

Just started a batch of this with a few variations. 4 gallons AJ, 4 lbs domino table sugar, 2 lbs corn sugar, 2 lbs honey.

 

[RedF]

This recipe will be my maiden voyage into hard cider. Will the high alcohol content totally kill the yeast off? Does it need to be pasteurized? I plan to keg/force carbonate this recipe.

Is 16C too cold to ferment this?

 

[Paps]

Will the high alcohol content totally kill the yeast off? ?

The yeast becomes inactive but i cannot say that it is 100% killed off.

Does it need to be pasteurized? ?

The name brands of juice in this recipe are allready pasteurized before you buy them i do believe.

Is 16C too cold to ferment this?

No. But it will take a bit longer to do it's thing. I've done this recipe several times now around the 20-21C mark and get rave reviews from people whom get to try it.

Hope this helps.
-Cheers.

 

[jstraight]

I'm going to use KC Super Clear? tomorrow, been told it will clear in 24 to 48 hours, will get back after it has been done

john

Great stuff!!!! more like 12 hours













kc

 

[JonIreland]

Hi i followed this recipe and have just primed and bottled, once i get to the right level of carbonation i want i was thinking of Pasteurization ie: 190 degree pan of water turn of gas put bottle in for 10 min (praying for not homemade bomb lol). this method is talk about allot but what do you all think about using it on this recipe cheer....................

 

[RedF]

The yeast becomes inactive but i cannot say that it is 100% killed off.


The name brands of juice in this recipe are allready pasteurized before you buy them i do believe.


No. But it will take a bit longer to do it's thing. I've done this recipe several times now around the 20-21C mark and get rave reviews from people whom get to try it.

Hope this helps.
-Cheers.

I mean pasteurized after the fermentation. Since I intend on kegging, it will have a relief valve in place, and it will be refrigerated as a whole batch, it shouldn't need to be pasteurized/yeast killed off by other means?

I have a difficult time regulating my fermentation temperature. I have about 16C in my (basement)brewing room, and a brew belt will bring it up to about 22-23C. I can't reliably hit in between.

 

[Paps]

Hi i followed this recipe and have just primed and bottled, once i get to the right level of carbonation i want i was thinking of Pasteurization ie: 190 degree pan of water turn of gas put bottle in for 10 min (praying for not homemade bomb lol). this method is talk about allot but what do you all think about using it on this recipe cheer....................

For avoiding bottle bombs i think it would work just fine.
I personally keg so i can't say that i've used that method.
I also have read somewhere on here a guy just putting his bottled brews in
his dishwasher set to it's hottest setting for pure laziness reasons.:cross:
Either method should work but i can't say that i personally have done them.

 

[Paps]

I mean pasteurized after the fermentation. Since I intend on kegging, it will have a relief valve in place, and it will be refrigerated as a whole batch, it shouldn't need to be pasteurized/yeast killed off by other means?

I keg as well.
Haven't bothered trying to pasteurise.
It isn't needed.
I do run a nitro-tap though set @ 30-p.s.i.
Once in a few batches there's a tiny amount of yeast at the bottom of the keg but it spays right out with the sink nozzle,nothing to worry about.
Just keep in mind i primary for a month minimum and sometimes 2-months depending on how R.L. busy i am.(2 jobs will do that to ya)

 

[JonIreland]

cheers for reply's

 

[berninga87]

I just racked mine to secondary after about 1.5 months. Racked to 1 gallon with 2 cinnamon sticks, 1 gallon with mashed frozen blackberries, 1 gallon with mashed cranberries, and 1 gallon I left alone. Tried a sample, forgot to take gravity, but it tasted ok, pretty yeasty and hot alcohol. It'll sit another few months in the gallon jugs so we'll have to wait and see how it changes from now until then!

 

[RedF]

I keg as well.
Haven't bothered trying to pasteurise.
It isn't needed.
I do run a nitro-tap though set @ 30-p.s.i.
Once in a few batches there's a tiny amount of yeast at the bottom of the keg but it spays right out with the sink nozzle,nothing to worry about.
Just keep in mind i primary for a month minimum and sometimes 2-months depending on how R.L. busy i am.(2 jobs will do that to ya)

Thank you for the help! I will be getting started on this soon, but a batch or two of beer may be up on the block first...

I will report back with results when I have some.

 

[Paps]

Thank you for the help! I will be getting started on this soon, but a batch or two of beer may be up on the block first...

I will report back with results when I have some.

If carboy space is a concern,
If you have an extra airlock+bung or 5.
You can make cider in the plastic jugs the juice comes in.
Also i recently went to "sams club"
they have 4 gallon water jugs that are "PET-1"
for sale for 5 bucks with water in them.(no return & no exchange)
I wont get into the whole `glass vs plastic` debate
but if you don't mind fermenting in plastic $5 for a 4-gallon jug is hard to pass up.
-cheers