Hard/Real Cider
Coni J
desire to do so until now. What has prompted this is the discovery of hard
cider. I had thought of myself as a beer snob, being very picky about they
kind of beer I drink, which is where I first had the idea of brewing my own.
Then I tasted mead... that was the second time I thought about brewing. Now
I find that I much prefer cider and the third time is the charm... I'm going
to do it. I have no idea how though. I have been searching many web pages
in an attempt to find some information about brewing hard cider, but am
having no luck. Does anyone here have experience, or know of a web site
that has directions? I would also appreciate any suggestions you might
have for a first time brewer about supplies (inexpensive please), reliable
mail order companies, or companies in the Twin Cities of Minnesota.
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seriously. "
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Benoit Deshaies
http://www.brewery.org/brewery/cm3/recs/11_toc.html
It contains a lot of cider recipes. They don't really tell you how-to
make cider, but from what I understand, you make it the same way you
make beer, for which the info is easily available. So, the link above
will give you quantities.
Hope this helps,
Benoit Deshaies
BeerLvr
have had good results from them.
Mike Pensinger
Bee...@hrfn.net
Coni J <co...@tcinternet.net> wrote in message
news:TZfh3.2142$U5.3...@ptah.visi.com...
David Holesovsky
2 lb honey and a packet of Pasteur Champagne Yeast. Heat half a gallon of Tree
Sweet Cider and mix in the honey. Remove once the honey is disolved. Mix with
the rest of the Tree Sweet Cider in your primary. Throw in the yeast. I let in
sit in the primary until it clears (takes about 4 weeks) and then I bottle with
.75 cup corn sugar. It is lightly carbonated after a week and improves greatly
if you can let it sit another 3 weeks. I can't. I am not that disciplined.
I have made some very good cider this way. It is not the way a true cider maker
works, but my friends and family like it.
Brewing the Best of It.
Dave
Comish4lif
>What has prompted this is the discovery of hard
>cider. I had thought of myself as a beer snob, being very picky about they
>kind of beer I drink, which is where I first had the idea of brewing my own.
>Then I tasted mead... that was the second time I thought about brewing. Now
>I find that I much prefer cider and the third time is the charm... I'm going
>to do it. I have no idea how though. I have been searching many web pages
>in an attempt to find some information about brewing hard cider, but am
>having no luck.
OK, here's my recipe for a small batch of cider.
2 Gallons Unpasteurized Sweet Apple Cider,
14 whole cloves,
1 cinnamon stick,
1# brown sugar,
1# plain light dry malt extract
Wyeast Champagne Yeast #3021
Boil 1 gal of water, add the Cloves, cinnamon, sugar and dry malt and boil for
20 minutes. Strain out cloves and cinnamon. Add cold cider, cool and pitch
yeast.
O.G. 1.070
F.G. 1.006
--------------------------------
Mark Wolven ----comis...@aol.com
Beloved Commissioner-for-Life
StillMaker
"Coni J" <co...@tcinternet.net> wrote:
> I have been searching many web pages in an attempt to find some
Here's a recipe from the Birmingham Brewmasters Newsletter, Vol 1
(Numeric URL could not be sent via Deja.com)
Ingredients:
5 gallons Apple cider (no preservatives)
5 Camden tablets
3 pounds sugar (plain, brown, or whatever suits you)
1 Tbsp yeast nutrient or yeast extract
2 tsp pectic enzyme
dry Champagne yeast
1.5 cup corn sugar for priming
Procedure:
Crush Camden tablets and mix into juice. Let stand 24 hours. Dissolve
sugar into juice (It will be easier to dissolve if you warm a quart or
so, but do not let it boil). Boil one cup of water to sanitize, adding
yeast nutrient and pectic enzyme. Cool to 100 degrees Fahrenheit or
lower and add dry yeast to rehydrate. After at least 10 minutes add to
juice mixture. Ferment for a couple of weeks, then rack to new carboy.
Continue to ferment for at least six more weeks, racking into fresh
carboys if the sediment layer gets thick. Prime with 1.5 cups corn
sugar and bottle. Allow to age at least three months. Drink this stuff
with caution. It is like high-octane champagne without a seat-belt
warning light.
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