Hard Apple Cider

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cyburai
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Hard Apple Cider

#1 Post by cyburai » Sun Feb 12, 2006 9:42 pm

Robert Johnson

First Place Winner 1996 Kansas City Bier Miesters' Competiton

1 Gallon Batch

1 Gal. Louisburg Apple Cider
1/2 tsp. Peptic Enzyme Powder
1/2 tsp. Acid Blend
1/4 tsp. Grape Tannin
1/4 tsp. Yeast Nutrient
3 Campden Tablets (2 in the Primary, 1 in the Secondary)
1 pkg. Vinter's Choice Dry Mead Yeast
2 ozs. White Sugar-4 tsp. in 4 ozs. water (Bottling)

Brewer's Comment's
The cider was really quite easy to make. One day my parents dropped off a jug of Louisburg cider. So I threw in the extra ingredients, pitched the yeast, racked it a couple of times, let it clarify, bottled it, and waited three months.

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BourbonDrinker
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#2 Post by BourbonDrinker » Tue Jun 17, 2008 9:07 am

Does anyone have any extra Peptic Enzyme Powder, Acid Blend, Grape Tannin, Campden Tablets sitting around? I looked at ordering this stuff online, but it was running $12-$14 including shipping (yikes! shipping was more than the supplies).

Since I have some mead in the primary right now I'd like to get a small batch of cider going while I can harvest yeast from my mead...
Devin Zell
Head Drinker, BourbonDrinker.com

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Greenblood
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#3 Post by Greenblood » Tue Jun 17, 2008 9:27 am

I have acid and tannin. no pectic enzyme. I'd skip the campden. It is unnecessary IMHO.
Cheers!

John Monaghan

"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."

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BourbonDrinker
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#4 Post by BourbonDrinker » Tue Jun 17, 2008 9:31 am

Can I stop by and pick up the supplies in the next few days?

I'll keep looking for the Pectic elsewhere.

Thanks!
Devin Zell
Head Drinker, BourbonDrinker.com

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Joe Yoder
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#5 Post by Joe Yoder » Tue Jun 17, 2008 1:45 pm

You might check the Merc. I think that it is used in canning.
Joe

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Greenblood
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#6 Post by Greenblood » Tue Jun 17, 2008 3:33 pm

BourbonDrinker wrote:Can I stop by and pick up the supplies in the next few days?

I'll keep looking for the Pectic elsewhere.

Thanks!
Sure! PM sent with contact info.
Cheers!

John Monaghan

"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."

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BourbonDrinker
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#7 Post by BourbonDrinker » Wed Oct 15, 2008 11:04 pm

I'm working on my second batch of this recipe now. After 10 days the primary fermentation has stopped so I racked and clarified the cider. Still smells a bit like sulfer/rotten eggs. Should I wait and leave the cider in the secondary for a few weeks to see if the sulfer/rotten egg smell subsides, or if I prime and bottle now will it go away after aging 3-6 months in the bottle?
Devin Zell
Head Drinker, BourbonDrinker.com

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Greenblood
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#8 Post by Greenblood » Thu Oct 16, 2008 8:07 am

The sulfur smell is very common in cider making. Especially if you used whitelabs cider yeast. I would leave it in secondary, and check on it after a month or two.
Cheers!

John Monaghan

"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."

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