Thread: Hard Cider

If only we all had that! would make life much easier.

Started my first 5gal batch today 5/22/11
Recipe is as follows:
4gallons Tree Top apple juice
1gal water
1 can apple juice concentrate
2.5lb raw washed cane sugar
2tbsp yeast nutrient
1pkg Wyeast 4184 sweet mead yeast

Started by activating the Wyeast 4184 in its self activating package. Next brought half gallon of AJ with the yeast nutrient and sugar up to 175 degrees for 10 min.
As this was finishing up I added the 3-1/2 gal of AJ to my primary followed by the AJ, sugar, and nutrient mixture. Next I added about a gallon of warm water (to bring the mix up to temp and to get my final volume) I oxygenated the mix for 2-3 min and pitched the yeast.

I didnt mention this but I will assume everyone knows. SANITIZE EVERYTHING!

If anyone else tries this recipe let me know. We can compare the final product.

By the way. I chose this particular yeast because it will tolerate up to 11% ABV and will leave 2-3% residual sugar once fermentation is over.

MMM I caught this thread late.....I love me some cider I do. Gave up on the mead cause of space but maybe some cider might be the answer.I'll have to look into these quick recipes. Currently drink strongbow at the local and also like hardcore cause it's sweet.And Love Pear cider also.This is making me thirsty !!

Nose...you say you can make this stuff in gallon batches ?

You can. Just get a gallon jug of apple juice (treetop comes in a gallon container) or whatever you want to use. Higher the quality the better.

So what you would need is as follows:
1gallon jug of AJ
1 cup of brown sugar (packed)
1-2 tsp yeast nutrient (not 100% necessary but AJ is lacking some nutrients that the yeast needs)
Plus and air lock and drilled stopper with some ingenuity to attach it. You can even just use a balloon. (I havent tried this yet so you may get Nose to comment on that.. I believe he used that on his mead)

Just heat up 2-3 cups of AJ in a clean and sterilized pan. Add the sugar and nutrients until sugar is dissolve. Dont let this mix boil.. just get warm.

Add that back into the bottle of AJ and pitch your yeast.

I haven't mentioned yeast because im really no expert and don't feel I could give you a good enough suggestion.

Originally Posted by Nightblade

Nose...you say you can make this stuff in gallon batches ?

Yep, just like the Mead...

One trick is to freeze the cyder about the time
the yeast quits. Then pour the slush through a
strainer. The strainer catches the ice crystals
and the liquid can have many times more alcohol.

It works best at about 20 below (F) in my experience
but a plastic jug in the home freezer at 0F can
do the trick too.

Unlike distillation it tends to concentrate both the good and
the bad. So enjoy in moderation...

Originally Posted by EmsMonkey

You can even just use a balloon. (I haven't tried this yet so you may get Nose to comment on that.. I believe he used that on his mead)

The balloon works great... Just make sure you poke a hole in it... Other wise you'll have a BIG mess...

OK... First batch is done... I cut it by 1/3... So now it should be 7%+/-...

It tastes pretty good... The "nip" that I took made me see double... For a minute...

So this being my first batch and everything. Is this normal... My cider was started on 5/22 it is now 5/29 it doesnt smell sweet anymore and the closest thing I can equate it to is white wine. Also the airlock is bubbling once every 10 seconds or so. Is this normal or should I be worried about a stall? My mead has been going almost a week longer and has a bubble every second or less still. Tho AJ is comprised of monosaccharide where honey (if im not mistaken) is comprised of polysaccharides so it will take longer to break down and there fore have a longer fermentation process.
Any who... Is my cider on track?

Originally Posted by EmsMonkey

So this being my first batch and everything. Is this normal... My cider was started on 5/22 it is now 5/29 it doesn't smell sweet anymore and the closest thing I can equate it to is white wine. Also the airlock is bubbling once every 10 seconds or so. Is this normal or should I be worried about a stall? My mead has been going almost a week longer and has a bubble every second or less still. Tho AJ is comprised of monosaccharide where honey (if I'm not mistaken) is comprised of polysaccharides so it will take longer to break down and there fore have a longer fermentation process.
Any who... Is my cider on track?

Mine stopped at about the same time... The guys at the plant said it sounded like a sugar overdose or the alcohol killed the yeast... Add another packet of yeast and see what it does the next three days... After that I would rack and bottle it...

I'm guessing that with your recipe your in the percent range that I was...