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I saw that Cider and Perrys are coming up for SOTM. Has anyone made one before? I have listened to Jamil's show and The BN and they have some great tips. I read on the BJCP guidlines page and they listed a French Cider, usually sweeter and sometimes flavored with oak. I plan to do a French one with oak, just wondering if anyone has made a cider or tried a French one? Will it be ready in time?
Cider HOuse Spoils
Just Brew its' sparkling Cider
5 gallons apple cidar or juice(no preservatives, pasturization ok)
2 lbs Demerara Cane Sugar of Dextrose Corn Sugar
5 Campden tabs
1 1/2 teaspoons Yeast Energizer
2 tsp acid blend
1 Quart Water
1 1/2 oz. medium toast oak cubes (optional)
Wyeast "Cider" Yeast
6.5 fluid oz. Honey
Boil quart of water, turn off, disolve sugar in it. Add cider or juice, sugar solution, crushed campden tabs, yeast nutrient (not yeast) and acid blend to a 6.5 gallon or bigger fermenting bucket. (Add oak now if using) Cover with a fine cloth and allow to set for 24 hours add yeast and place cloth back on bucket.
After another day or two snap cover on bucket and install airlock. Allow to ferment for 5 to 10 days then siphon to a clean carboy and allow to rest for 2 weeks.
Move to bottling bucket or other clean vessle. Disolve honey in 2 cups of very hot water and add to cider, stir for several minutes to completely disolve. Bottle in beer or champagne bottles. Allow to set for 2 weeks or so in warm area to become sparkling. Enjoy!
Doug's recipe.
I went by Doug's today and
I went by Doug's today and he has a recipe for cider that he says everyone loves. He has gotten positive feedback from aout 10 people who have made it. The thing to remeber is the apple juice must not have perservatives in it, pasturized is ok. By the way it takes 5 gallons of juice. He said Kroger has an all natural food section where you can get the juice. He is also out of Wyeast's Cider yeast.
Great Question
I had heard you can use frozen concentrate as the base and everything I have seen says to use the champagne yeast over the cider yeast to dry it out a little more.
I have heard the same thing.
I have heard the same thing. I guess I will find out on Thrus when I talk to Doug.
Doug has a super simple
Doug has a super simple recipe that he says makes the best cider "he has ever tasted". It calles for fresh cider (no preservatives) bottled with yeast and capped. I tried to get him to write it in an email but he hasnt responded (its been months since I asked). Frozen may do...
When Ilearned what a Perry was I became fascinated. I have loved pears since I was a kid. It was the only fruit , fresh or canned I would eat growing up. I went looking for perrys that are available in the US. Best I can tell, there are none. I even tried to bet a coworker in London to send me some. (still working on him but the outlook is not so good) They look a bit more difficult to make as they require added acidity. I havent found a single simple recipe and I am running out of time.
GOOD YALL CIDER UP. ILL PASS
GOOD YALL CIDER UP. . iLL BRING A BOILER MAKER WITH PINO AND IPA. A GUY I KNOW USES CRANBERRY JUICES(OCEAN SPRAY )IN THE BOTTLE AT THE STORE. IT IS FULL OF SUGAR AND HE MADE SOME GOOD CIDER THAT WAY. YOU WILL NEED AT LEAST 4 BOTTLES OF THE STUFF AND SOME WINE YEAST OR CHAMP YEAST. THE CIDER WAS PRETTY GOOD HE MADE.
Cider Recipe
Hey guys,
Do you add water to the apple juice or go with the juice gravity?
I figure I could at least make a small batch for the meeting. Does it need to age a long time?
Depends
Some blogs I have read show about 6 weeks of aging after primary, while others say 3 months. I have never made one, so not sure.
Here are some recipes I found.
Source: Al Taylor (s94taylor@usuhsb.bitnet)
Digest: Issue #723, 9/13/91
Ingredients (for 1 gallon):
1 gallon pasteurized apple cider
12 ounce can (Seneca?) 100% Granny Smith apple juice concentrate
1 cup white sugar
Champagne yeast
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!
Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
Digest: Issue #733, 9/27/91
Ingredients (for 6 gallons):
6 gallons fresh apple cider (no preservatives)
3 teaspoon acid blend
1 teaspoon yeast nutrient
2-1/2 teaspoon pectic enzyme
1 cup Dextrose (corn sugar)
1-1/4 teaspoon sulfite crystals (potassium metabisulphite)
2 packs dried yeast (Edme)
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
Source: Jay Hersh (hersh@expo.lcs.mit.edu)
Digest: Cider Digest #59, 11/1/91
Ingredients:
2 to 2-1/2 gallons fresh cider
1 gallon water
1 pound M&F Light DME (unhopped)
2 cups Cane Sugar
1/2 cup Brown Sugar Dash of Cinnamon
7-14 grams Ale Yeast (Whitbread recomended)
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