From the HBD Archive
From: sherpa2!CCASTELL.ELDEC%mailsrv2@sunup.West.Sun.COM (CCASTELL)
Subject: Re: Greg's cider question
Date: 1992-07-08 23:48:00 GMT

In HBD 919, Greg asked:

> Can anyone out there in HBD-land provide me with a good recipe for apple
> or pear cider. What are the pitfalls?

The most recent issue of Zymurgy has an informative article on making
cider. I've learned quite a lot from it, and have 5 gallons of a new
recipe bubbling away in my garage right now! :-) The Cat's Meow II
also has some recipes that look like they're on the right track.

For what it's worth, the following recipe won the AHA cider competition
this year:

Hard Core XXX Cider
3 gallons cider (allegedly made from Johnagolds)
6 Campden tablets
3 oz. lactose
12 oz. can frozen concentrated Seneca Granny Smith apple juice
16 oz. can frozen concentrated TreeTop apple juice
Vintner's Choice Pasteur Champagne yeast

Pour cider into 3 gallon carboy with 6 crushed Campden tablets.
Add yeast after two days. Ferment for three weeks at approximately
68 degrees.

Oops! That's a little too dry. Rack to keg, adding three ounces
lactose. Force carbonate for two weeks.

Damn! Still doesn't taste quite right. Add some apple juice
concentrate to get an apple taste.

Filter with 0.5 micron filter and force recarbonate. Bottle using
counter-pressure bottle filler.

The most important thing I've found is getting fresh juice (freshness
shouldn't be a problem if you're pressing your own) that tastes like
apples. This is sometimes a little harder than it might sound. In
Washington, the majority of apples grown are "eating" apples, rather
than juice or cooking apples. The Johnagold apple juice I used didn't
have sufficient "apple taste", so after the sugar had fermented away,
there wasn't much taste left. I put some apple taste in with the
concentrates. (The current batch I'm making uses juice from Red
Delicious and Granny Smith apples, but still doesn't have a strong
apple taste, even before fermenting.) I'm told that blends of different
types of apples work better than juice from a single type.

You might want to keep on eye (taste bud?) on the fermentation and
stop it before it completes, or use a different type of yeast that
won't take it so far. Mine was bone dry after three weeks, so I
sweetened it up some with the lactose.

Above all, relax, have a homebrew, and don't worry about it.
Chances are, it will turn out great.

Good luck

Charles Castellow

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