powder cider

[Monster-Masher]

hey, i love me some beer, but sometimes the cider is just too good to pass up.
so, i dont have a press yet but still want to make cider. im going to make some out of store bought juice but also want to try a few random ideas.

an ideas on using cider made from the powder or should i just stick to juice?
ive never heard of this so any help would be aprec iated

 

[shafferpilot]

Powdered anything sounds horrible to me. Your juice needs to be free of sorbate, so read your labels before you purchase.

 

[Monster-Masher]

sorbate huh, the package ingredients dont list any. thanks, i have some powder lying around so i thought i might try it. figured id add alot of suger and yeast and thought that the flavor of the powder might actually be good. dont know though

 

[shafferpilot]

This recipe is very well liked around here. I think collectively we've made about 5,000 gallons. This is better than guessing:

https://www.homebrewtalk.com/showthread.php?t=33986

 

[Monster-Masher]

thanks shaffer. i had heard the term apfelwein before but had not realized what it was. To make it sweeter should i just add more sugar when bottling?

 

[Sir Humpsalot]

thanks shaffer. i had heard the term apfelwein before but had not realized what it was. To make it sweeter should i just add more sugar when bottling?

No... that's how you make exploding glass bottles.

To make it sweeter you add an unfermentable sugar such as splenda or use a low-attenuating yeast that poops out before the sugars are all consumed.

 

[Monster-Masher]

oh sweet dude (quite literally). thanks, would i add this different yeast at the beginning as my "fermenting" yeast?

 

[shafferpilot]

Yes, but that's a difficult balance to hit. You have to match the yeast to the amount of fermentable sugar, so that in the end you have a sweetness that works. It's easier to sweeten with an artificial sweetner like splenda after fermentation is complete. OR, what I do is, I get a bottle of apple juice, and when i pour a glass I put a quarter of a glass of fresh apple juice in there first, then top up with apfelwine. Since I'm drinking it right away, the fermentable sugar is a non-issue.

 

[Monster-Masher]

i think ill just make it to recipe in one gallon as i do like a tart cider and one with a tad of splenda in the other. i just saw in another thread the sugar by gallon measurement.

 

[Monster-Masher]

oh man great idea