lucienpower
Member
Hard apple cider in three stages: Primary fermentation, secondary to add flavours, and bottle conditioning.
I've been brewing this over the summer and it's really quite good. I brew in 3 gallon carboys but you can scale the recipe for 5 gallons. I have largely followed this recipe:
http://countryskillsblog.com/2012/07/04/sinfully-simple-cider-yes-you-really-can-brew-this-at-home
Primary fermentation:
I use store bought apple juice cartons, any brand even from concentrate so long as there are no additives, especially sulfates.
Brew 10 liters of juice with 1L of black English breakfast tea, steeped for 15mins (to allow for the tannin and that bitter taste) in a 3gal carboy. I pitched Lalvin EC 1118 yeast, addes a teaspoon of yeast nutrient and fermented for about 5 days (FG about 1.0000). My OG was 1.042. This is strong enough for me but you can always add sugar to the primary to increase ABV. If you need/want, let sit for a few days after fermentation is over to settle the yeast.
Secondary Carboy:
During this stage I will do one of several things to add flavour:
Add 4 handfuls of frozen blackberries, or
Add 4g frozen, dehydrated hops. (make sure you have hops for dry hopping, not bitter hops for mash), or
Add 15g oak chips for 4-6 days (add more/less for longer/shorter depending on your taste), or
Add 2 sticks or cinnamon, and 5 allspices, for a Autumn/Fall flavour, or
Add anything you fancy for flavour, apricots, other berries, oak soaked in vodka, other spices, pumpkin pie spice etc.
Do noting. If you want a pure and simple apple cider just go straight to bottle conditioning.
I will leave for about 4-6 days, tasting occasionally to make sure the flavours are what Im looking for. After 4-6 days I bottle condition.
Bottle conditioning:
I have brown 1L bottles with swing top (EZ cap) and use 10 per 3 gallon fermentation.
Here I typically do one of two things:
Bottle condition with plain white table sugar. I use 1.5 teaspoons per litre bottle. This gives a light carbonation and as of yet no bombs.
Bottle condition with elderflower cordial for a floral summer flavour.
You could use other pure fruit flavours. You will need to read the nutritional information label and calculate how much to add per litre.
Please add suggestions/improvements below.
I've been brewing this over the summer and it's really quite good. I brew in 3 gallon carboys but you can scale the recipe for 5 gallons. I have largely followed this recipe:
http://countryskillsblog.com/2012/07/04/sinfully-simple-cider-yes-you-really-can-brew-this-at-home
Primary fermentation:
I use store bought apple juice cartons, any brand even from concentrate so long as there are no additives, especially sulfates.
Brew 10 liters of juice with 1L of black English breakfast tea, steeped for 15mins (to allow for the tannin and that bitter taste) in a 3gal carboy. I pitched Lalvin EC 1118 yeast, addes a teaspoon of yeast nutrient and fermented for about 5 days (FG about 1.0000). My OG was 1.042. This is strong enough for me but you can always add sugar to the primary to increase ABV. If you need/want, let sit for a few days after fermentation is over to settle the yeast.
Secondary Carboy:
During this stage I will do one of several things to add flavour:
Add 4 handfuls of frozen blackberries, or
Add 4g frozen, dehydrated hops. (make sure you have hops for dry hopping, not bitter hops for mash), or
Add 15g oak chips for 4-6 days (add more/less for longer/shorter depending on your taste), or
Add 2 sticks or cinnamon, and 5 allspices, for a Autumn/Fall flavour, or
Add anything you fancy for flavour, apricots, other berries, oak soaked in vodka, other spices, pumpkin pie spice etc.
Do noting. If you want a pure and simple apple cider just go straight to bottle conditioning.
I will leave for about 4-6 days, tasting occasionally to make sure the flavours are what Im looking for. After 4-6 days I bottle condition.
Bottle conditioning:
I have brown 1L bottles with swing top (EZ cap) and use 10 per 3 gallon fermentation.
Here I typically do one of two things:
Bottle condition with plain white table sugar. I use 1.5 teaspoons per litre bottle. This gives a light carbonation and as of yet no bombs.
Bottle condition with elderflower cordial for a floral summer flavour.
You could use other pure fruit flavours. You will need to read the nutritional information label and calculate how much to add per litre.
Please add suggestions/improvements below.
