White Cider Recipe

[jayo121]

This Recipe is Simple CHEAP! and simple again!

**MAKES 5 LITRES/ 1 GALLON**

Ingredients:
*2 LITRES of store bought pasturised apple juice (No preservatives)

*3 LITRES of (Spring) water

*400g White sugar

*1/2 tsp Top feeding Yeast

Method:
1. In a clean fermenting vessel add Apple juice

2. In a pot heat 1 litre of water and 400g of sugar and heat until steam rises from liquid for 60 seconds.

3. remove from heat. add equal amounts cold water and hot syrup 20ml/20ml to a sanitised cup (with boilin water) add yeast to warm sugar liquid and sit for 2 minutes covered lightly.

4. add yeast and half the hot liquid to the fermenter.

5. add rest of cool water then the rest of the hot syrup.

6.Cover and ferment at 26°C for 72-156hrs

7. siphon and bottle to clarify for 3-30 days.

 

[buMbLeB]

This Recipe is Simple CHEAP! and simple again!

Is it good though? Or just really simple?

Ingredients:
*2 LITRES of store bought pasturised apple juice (No preservatives)

*3 LITRES of (Spring) water

So you're diluting the unconcentrated AJ by 60%? I can't imagine this tasting very apple'y.

6.Cover and ferment at 26°C for 72-156hrs

7. siphon and bottle to clarify for 3-30 days.

Of course, if you bottle without stabilizing after less than a week I'd expect it to blow up in your face before you ever get to taste it.

Seriously OP, what gives? Have you actually done this before, without injury? I don't mean to be mean, but what am I missing?

 

[phendog]

Perfect Bottle Bombs. Please don't do this. You will have cider that is still very much fermenting in those bottles and they will blow up.

 

[madscientist451]

The recipe IS simple....but I'm thinking its going to have a "hot" rocket fuel alcohol character.
If you want really simple just get some apple juice, no sugar needed just add some yeast. "Simply Apple" juice at the grocery store goes on sale every 3-4 weeks, you can make a gallon batch for about $6.

 

[jayo121]

actually I have done this quite a few times and it produces drinkable white cider! all white cider is designed to be high in alcohol! whist being low cost to produce! and you will not have explosive bottle bombs! unless you cap your bottles prior to final fermentation! the high apple flavours were never present in white cider! it has a mild apple taste with high alcohol content! and when i said cover and ferment! I meant in a fermenter with air lock! I presumed you were fellow brewers who would not ridicule! i shall not post here anylonger! I do not feel welcomed by the replys i received!

 

[bernardsmith]

jayo121 - sorry you feel unwelcome. I think those posting were trying to be helpful and not hurtful. But that said, your recipe does seem a little problematic. Here's why: Apple juice, typically has a gravity of about 1.050. You are diluting this to about 1.020 or less by adding so much water. If that dilution meets your expectations - so be it, but most folk will find that diluting fruit juice destroys flavor.

You are adding about 1 pound of sugar (raising the gravity by about 40 points ) so your cider is about 7 % alcohol by volume so this is not so very high but at 7% ABV it is no longer really something that many folk will want to quaff by the pint. But a cider is really meant to be drunk much like a beer, isn't it? So you want a good cider to be closer to 5 or 6 % ABV, I would think (Guinness is about 3%! ) . Why not simply ferment 5 liters of juice - with no added sugar or water. Much more simple AND the alcohol content will be about 6.5% ABV with as much apple flavor as was in the juice... Just sayin...

 

[burninator]

actually I have done this quite a few times and it produces drinkable white cider!

Lots of things are potable, mate.

 

[buMbLeB]

Sorry if I offended you, not my intent. But as far as bottle bombs go, you said:

6.Cover and ferment at 26°C for 72-156hrs

7. siphon and bottle to clarify for 3-30 days.

There's no misinterpretation here -156 hours is 6 1/2 days, after which you're telling people to bottle. And that's your outside limit. So yeah, that's a bottle bomb waiting to explode, and I don't feel bad about warning people.

 

[Firestix]

I ferment for about 7 days (5 gallons of strait apple juice) and then bottle. However, I use a sanitized plastic soda bottle as a gauge. When the plastic bottle is at the appropriate firmness, it's then time pasteurize all the glass bottles while cracking open the plastic bottle and drinking while I work!

 

[dmtaylor]

Two words: prison hooch.

Calling spades spades.

 

[burninator]

The problem with this discussion is that we're talking about this beverage like it's cider, when it actually isn't. In commercial examples, the juice is there for tax and legal purposes only. This stuff is headache juice, and it's a problem in the UK, where alcoholics can buy it extremely cheaply, and labeling is similar to energy drinks.