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Homebrewing Apple Cider
Posted on 11/8/12 at 8:30 pm
Posted on 11/8/12 at 8:30 pm
I've been asked to research how to make a hard apple cider and maybe just a non alcoholic cider. Anybody have any experience in this or maybe a home-brewing forum?
4
Posted on 11/8/12 at 8:37 pm to The Goon
quote:
I've been asked to research how to make a hard apple cider and maybe just a non alcoholic cider. Anybody have any experience in this or maybe a home-brewing forum?
This might as well be a homebrewing forum..
Can be as simple as an Organic apple cider in a 1 gal glass bottle with some sugar and some yeast and a stopper.
I've never done it though.
Posted on 11/8/12 at 10:10 pm to s14suspense
The basics are to take apples and remove the core, juice the pulp, add seasoning. This make apple cider. You need to brew the cider next. Simmer the cider to pasteurize, do not boil. Let the cider cool to 60 deg and add the yeast. Let it sit for three weeks, two weeks to ferment and one week to let the yeast settle. Siphon the cider to a bottle and add a simple syrup to finish off the fermenting process. Eight weeks later you have hard cider.
Posted on 11/9/12 at 7:05 am to The Goon
Be careful doing this, can get some bizarre disease from drinking to much unpasteurized cider, there was a house about it :thumbup:
Posted on 11/9/12 at 7:17 am to The Goon
Making hard cider is easy, I've done it a few times... use cider with no preservatives! Add however much you want into a fermenting vessel of your choosing, then pitch with some champagne yeast (can be bought at Marcello's) and let it ferment.
You'll just need something to ferment in (the bottle it comes in can work you'll just have to drain some off the top first) and then an airlock to prevent air from getting in during the process.
You'll just need something to ferment in (the bottle it comes in can work you'll just have to drain some off the top first) and then an airlock to prevent air from getting in during the process.
Posted on 11/9/12 at 8:16 am to The Goon
quote:
Anybody have any experience in this or maybe a home-brewing forum?
Homebrewtalk.com has a forum dedicated to cider
Posted on 11/9/12 at 9:48 am to The Goon
quote:
The basics are to take apples and remove the core, juice the pulp, add seasoning.
Don't waste your time with this step unless you have access to an orchard and can pick up the apples off the ground. Those are the ones you want. You don't want the apples they sell at the store. They don't taste right in cider.
Your best bet is to go to the store and buy some preservative-free cider and add yeast. Use an ale yeast if you want it sweeter or a champagne yeast if you want it dry. With the ale yeast you will have to monitor fermentation temperature. Champagne yeasts are more forgiving.
I have 10 gallons of hard cider sitting around my house right now. I use 5 gallons of cider, 2 pounds of dark brown sugar, and sake yeast. Takes about 3 months to start tasting right.
You can make a graff (beer/cider hybrid) that is ready to drink in a few weeks. It's not that much harder.
Posted on 11/9/12 at 10:41 am to BottomlandBrew
quote:
I have 10 gallons of hard cider sitting around my house right now. I use 5 gallons of cider, 2 pounds of dark brown sugar, and sake yeast. Takes about 3 months to start tasting right.
Is this the case with all ciders or just your Sake one?
I've had some good homemade ciders and some bad ones. Sometimes they're way too sulfury.
I've had some really good graffs but if I'm going to do this I want to take the easy way instead of breaking out the beer stuff.
Posted on 11/9/12 at 12:36 pm to s14suspense
Pretty much all of them. Ciders aren't a quick thing.
Posted on 11/9/12 at 10:00 pm to BottomlandBrew
quote:
Don't waste your time with this step unless you have access to an orchard
This actually will be for an orchard. Thanks for the graff idea. The more I read about graff I think that will be what I go with. I found an easy graff recipe that yields an 8% ABV.
Posted on 11/10/12 at 9:27 am to The Goon
quote:
This actually will be for an orchard
I'm pretty jealous.
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