[goodwithagun]

I'm looking for your sweetener of choice and at what ratio, as well as your yeast of choice. I've only made wine so this will be my first attempt at secondary fermentation. Any thoughts on the preformed sucrose drops? Thanks FRiends!

[knarf]

I always just discovered a forgotten gallan a few months later ... worksh fi ...

[Fungi]

You really don’t need a recipe. A five gallon jug of apple juice, in or out of the fridge will ferment just fine.

[Bullish]

Hard cider is one of the easiest brews to make. Hundreds of recipes for it on the net. Do some research and take your pick. You could also find a brew store and ask the clerk there they are usually very knowledgeable about ciders and beers. My son and I brew beer on a regular basis but haven't done any cider in many years. Like I said it's very easy to brew and hard to screw up.

Have fun and enjoy your cider.

[Lurker]

Here’s my recipe. I have five gallons fermenting right now.

5 gallons unpasteurized apple cider.
1 sanitized carboy
1 airlock.

Pour fresh cider into sanitized carboy. Apply airlock.

Walk away for 7-10 days. When the fermentation stops you are ready to bottle.

I like mine sparkling so I add 1/2 cup of any fermentable sugar before I bottle it. EZ caps work well. Let bottled cider sit for 2 more weeks. There’s enough yeast left that it will carbonate naturally.

It’s nice and crisp this way, not very sweet at all. I prefer mine that way.

Should end up at about 4-1/2 to 5 percent ABV.

L

[two23]

Free Brew Software
http://www.brewtarget.org

[Georgia Girl 2]

I make a dry cider so I put 2.5 gallons of fresh apple juice in my Mr. Beer fermentation tank with a quarter of a cup of brown sugar and one packet of champagne yeast. Then I let it sit for about 2 weeks. Then I bottle it up with 1 tsp of sugar in each bottle. Cap and then turn bottle upside down and back several times then store in a dark place for about 6 weeks. Its usually pretty effervescent.

[LesbianThespianGymnasticMidget]

Depends on how sweet you want it.

My personal fav is to go dry cider and use champagne yeast.

When you talk sweetener for a dry cider, stevia seemed to work best for my “victims” but I like it dry. Avoid the raisins and other fruits they suggest adding. Disasters every time I tried. If you want stronger than 5 to 8 % abv, apple jack it. (Freezer distillation)

Re: sucrose drops... only for carbonation in bottle. No real benefit to the flavor profile other than a bit of co2 in the bottle. Better to keg it and carbonate that way.

[SpaceBar]

It is said that the existance of beer is proof God wants us to be happy.

[Mr. K]

if you added yeast and boiled it in a still would you get alcohol?

[Larry Lucido]

This farmer makes a good hard cider. He'll even give you a good meal. He's somewhere between New York and Michigan. Just keep your hands off his daughter.

[CrazyIvan]

TTIMMT (This thread is making me thirsty)

[wardaddy]

Dickens

[dmzTahoe]

Why waste time? A mug of warm cider with a shot of Tuaca inside. That’ll do the trick.

[smokingfrog]

https://en.wikipedia.org/wiki/Snakebite_(drink)

[TruthWillWin]

Apple Pie? (Mags Bennett, Justified)

[EveningStar]

Related 2012 thread

[teeman8r]

Take one granny apple and a fifth of jack...

Take a sip. Take a bite. Take a sip.

Repeat.

[Robert357]

Forget the cider. AppleJack. It is hard cider that has frozen repeatedly and had the ice crystals scooped off, thereby removing the water and dramatically increasing the alcohol content to the point that it is apple brandy. Old New England standby.

[AdaGray]

Check out Midwest Supplies.

[DNME]

Apple cider (usually) ferments nicely from wild, airborne yeast, unlike beer. Strange but true. Grapes have yeast on the skin (ever notice that “blush” on fresh grapes?) and also doesn’t require pitching yeast.

Adding a packaged yeast cuts down the possibility of a bad batch but isn’t required. Maybe this is why hard cider was the beverage of choice in colonial times. (Plus the fact that their untreated water wasn’t safe.)