Cider

Recipe Menu


Hard Cider

Back to menu Source: (jwhite@anovax.enet.dec.com) Digest: Issue #508, 10/2/90 Ingredients:
Procedure: Strain 3 gallons of cider into a 5-gallon carboy. Strain 1/2 gallon into pot and heat enough to allow sugar and honey to thoroughly dis- solve. Pour into carboy and finish filling to neck. Pitch yeast and seal with airlock. When fermentation stops, bottle. Prime with sugar to add carbonation. Comments: For this recipe to turn out well, do not use pasteurized apple juice. My last batch took 3 weeks to ferment. If you notice unpleasant smells during this time, you can ignore them. Boy, does this turn out great! Specifics: Primary Ferment: 3 weeks 233

Hard Cider

Back to menu Source: A.E. Mossberg (aem@mthvax.miami.edu) Ingredients:
Procedure: Remove 1 pint of juice to allow room for yeast activity. Add yeast. Let sit 4-10 days. Replace pint of juice. Place in refrigerator and enjoy. Comments: Sometimes I rack the cider before placing in refrigerator because there is a heavy build up of dead yeast and particulate matter from the apple juice. Specifics: Primary Ferment: 4--10 days 234

Killer Cider

Back to menu Source: Al Taylor (s94taylor@usuhsb.bitnet) Digest: Issue #723, 9/13/91 Ingredients (for 1 gallon):
Procedure: Pour out enough cider to make room in the glass jug for the concentrate and the sugar and the re-hydrated yeast (I would recommend using cham- pagne yeast). Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with 1/5 of 3/4 cup of white sugar, then bottle it in two 2-liter plastic soda bottles, well-cleaned, of course. Let it condition for about a week and...enjoy! 235

Fall Cider

Back to menu Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Digest: Issue #733, 9/27/91 Ingredients (for 6 gallons):
Procedure: Mix all ingredients except the yeast into the primary, cover and let stand for 24 hours to dissipate SO2 from sulfite. Hydrate yeast in 1 cup water at 95-104 degrees for 5-10 minutes and then pitch into cider with vigorous stirring to aerate. Primary ferment for 5 days. Secondary ferment for 3 weeks. Prime and bottle as usual. Comments: This stuff is peaking after 3 months in the bottle, IMHO. Specifics: Original Gravity: 1.055 Primary Ferment: 5 days Secondary Ferment: 3 weeks 236

Cider

Back to menu Source: Jay Hersh (hersh@expo.lcs.mit.edu) Digest: Cider Digest #59, 11/1/91 Ingredients:
Procedure: Combine all ingredients except yeast. Boil for about 30 minutes, skim the top if you feel like it. After boiling take this off the stove, and add about 2 to 2-1/2 gallons of chilled fresh Cider. This should drop the temperature to below 90 degrees, if not chill it to below 90 degrees, then add an Ale Yeast, 7-14 grams of Whitbread or some other quality Ale Yeast as good. I let this ferment in the primary for 3-5 days, then rack to a secondary and let sit another 10-14 days before kegging. I artifically carbonated this one, but amounts of priming sugar typical for Ales would work well too. Specifics: Primary Ferment: 3-5 days Secondary Ferment: 10-14 days 237

Cranberry Cider

Back to menu Source: Jay Hersh (hersh@expo.lcs.mit.edu) Digest: Cider Digest #59, 11/1/91 Ingredients (for 3 gallons):
Procedure: Toss all ingredients into a carbouy at room temperature. Put on an air- lock and go away. Rack after 2-3 weeks and go away again. After another 2-3 weeks bottle and go away for a few months! Comments: Drink in the spring, Yumm! For a variation, substitute 24 ounces of frozen raspberries for cran- berries. Equally yumm! 238

Raspberry Cider

Back to menu Source: Jay Hersh (hersh@expo.lcs.mit.edu) Digest: Cider Digest #59, 11/1/91 Ingredients (for 3 gallons):
Procedure: Toss all ingredients into a carbouy at room temperature. Put on an air- lock and go away. Rack after 2-3 weeks and go away again. After another 2-3 weeks bottle and go away for a few months! Comments: Drink in the spring, Yumm! 239

NE Cider

Back to menu Source: Jay Hersh (hersh@expo.lcs.mit.edu) Digest: Cider Digest #59, 11/1/91 Ingredients (for 3 gallons):
Procedure: Toss 3 gallons of a good blend of Cider along with 4 cups of cane sugar into a carbouy. Shake until the sugar dissolves. Put a blow off hose into the top of the carbouy and let stand at room temperature. After a few days (or even weeks) the wild yeast will take off and things will start moving in the carbouy and blow off will rise up from the cider. Be sure to empty the blowoff jar as needed. Eventually things will settle down, then put an airlock on and take the blow off hose off. Place the carbouy in a cool dark place (45-55 degrees). After 2-3 months you can rack this off to another carbouy. At this point you can rack onto some unpreserved raisins which will add yeast nutrients and sugars and kick in a secondary ferment. Let this go for a month or two more and then bottle. You can prime at bottling time if you want a sprakling cider (use bottles that can handle some pressure like American Champagne bottles), or unprimed for a still cider. Specifics: Primary Ferment: 2--3 months Secondary Ferment: 1--2 months 240

Holiday Cider

Back to menu Source: Nick Cuccia (cuccia@eris.berkeley.edu) Digest: Cider Digest #94, 12/17/91 Ingredients:
Procedure: Simmer 3/4 gallon apple juice, spices and ginger (in spice bags), syrup, and lemon juice and zest for 45 mins. Add simmered mix to 4--1/4 gallon. Put cider in carboy. Pitch yeast and top off with more apple juice. Ferment for 34 days. Rack to secondary and top off with more apple juice. Prime with 3/4 cup corn sugar and bottle. Age for 30 days and consume. Comments: Good sparkle, mildly yeasty (not careful enough with my secondary rack- ing), complex flavor, some spice in the nose, too much alcohol (my calcs say that the alcohol content is about 15%, but it tastes much stronger). In general, I'm pretty pleased; almost everybody who's tried it has been pleased as well. Specifics: Original Gravity: 1.100 Final Gravity: 0.998 Primary Ferment: 34 days Secondary Ferment: 22 days 241