I have been wanting to do a nice dry cider for quite sometime. Actually brewing ciders isn't that easy, there are a multitude of ways to do this on the internet, neither fo witch seemed enjoyable to me. Buying cheap Apple Juice and adding in Table sugar and yeast just seems like cheating, plus the fact it might be too sweet and not taste very good. I was recently in Pigeon Forge Tennessee and went to the Apple Barn. They have raw apple cider pressed from their own apples there. It comes by the gallon frozen cause well its raw and does not contain preservatives. When I found out about this, I had to jump at the chance to get some, as there aren't many Apple Orchards in Alabama that I know of. So at ~$6 a gallon, I loaded up 5 gallons and headed home. After they thawed out over night I transferred them to a carboy and added in 5 crushed up campten tablets. I then boiled down 2 lbs of dark brown sugar and added it in. I let that sit for 24 hours and then added in WLP775 English Cider yeast. Here's hoping that it takes off and I have a wonderful cider in the end.
Dry English Cider
Ingredients:
5 Gallons: Apple Barn Brand Raw Cider
2 lbs: Dark Brown Sugar
Misc:
5 - Campten Tablets
Actual OG: 1.064
Final OG: 0.998
ABV: 8.9%
ABW: 7.1%
Yeast:
White Labs English Cider (WLP775)
Update 4.3.2012: Had to add in 2 packs of Champagne Yeast to jump start fermentation again. Cider yeast stalled out at 1.020.
Update 4.9.2012: Fermentation is complete. Gravity is down to a very dry 0.998 which is around 9% abv. I am letting it sit at the moment in hopes that the yeast will clear up the sulfur smell in the cider. Will check back in a few weeks. I also need to decide if I plan on back sweeten it in any way or just go with a basic dry cider.
Update 4.23.2012: Added 1 1/4 tsb of grape tannin and 1 1/4 tab of Potassium Sorbate to halt any further yeast fermentation. Tannin was added for some tartness. I will add more later. I am still deciding on how to back sweeten for more apple flavor.
Update 5.6.2012: Added in 1 can of apple juice concentrate, this is an attempt to back sweeten the cider. It has mainly dropped clear with a nice cider aroma and flavor. Just a bit dry for my taste at 9% abv.
Dry English Cider
Ingredients:
5 Gallons: Apple Barn Brand Raw Cider
2 lbs: Dark Brown Sugar
Misc:
5 - Campten Tablets
Actual OG: 1.064
Final OG: 0.998
ABV: 8.9%
ABW: 7.1%
Yeast:
White Labs English Cider (WLP775)
Update 4.3.2012: Had to add in 2 packs of Champagne Yeast to jump start fermentation again. Cider yeast stalled out at 1.020.
Update 4.9.2012: Fermentation is complete. Gravity is down to a very dry 0.998 which is around 9% abv. I am letting it sit at the moment in hopes that the yeast will clear up the sulfur smell in the cider. Will check back in a few weeks. I also need to decide if I plan on back sweeten it in any way or just go with a basic dry cider.
Update 4.23.2012: Added 1 1/4 tsb of grape tannin and 1 1/4 tab of Potassium Sorbate to halt any further yeast fermentation. Tannin was added for some tartness. I will add more later. I am still deciding on how to back sweeten for more apple flavor.
Update 5.6.2012: Added in 1 can of apple juice concentrate, this is an attempt to back sweeten the cider. It has mainly dropped clear with a nice cider aroma and flavor. Just a bit dry for my taste at 9% abv.
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