Time for apple cider :)

Mike,
Does it ferment naturally? Did you just add yeast? I LOVE LOVE apple cider and adding alcohol always seems like the next logical step. Tell me how you do it. Seems simple enough.

 

Thanks Mike. I have a beer making kit that I need to use. Then I'll have a gallon jug to work with. I may hit you up with some cider questions later on.

 

Don't fall into the trap that I did with my first attempt at making this.  I used the same recipe as Mike after finding it on another forum (google "Edwort apfelwein" and you can find it) that said "Use any juice, it all comes out good!"  That isn't true.  I used store brand apple juice for my first recipe and, quite frankly, it sucks.  I'm struggling to drink it to be honest.  It's just terrible.  My second batch I used Motts apple juice and it came out much better.  I used the same yeast both times (Montrachet Red Star) and the same amount of sugar both times and the difference is night and day.

My 3rd batch is fantastic, but it's not apfelwein or hard cider.  I used two 96oz bottles of Ocean Spray Cran-apple juice then filled the rest of the carboy up with Motts.  I also used three pounds of sugar instead of two.  The alcohol content is pretty high, but the taste is outstanding.  I don't know if the extra sugar is providing the sweetness or the cran-apple is, but I think this will be my go-to pruno recipe from now on.  The straight apple juice can't compete.

Just something to keep in mind.

 

Thanks for the tip Atio, I'll keep it in mind.

 

We made 4 gals of Apple pie for Turkey Day gifts  .....

 

That right there is your culprit. The recipe you saw usually calls for Nottingham which is a clean finishing ale yeast. All different varieties will do different things. Take the same juice, use five yeasts, have five different flavors.

Montrachet seems like a great choice, but it imparts what I consider to be a plastic flavor.

 

They were all 5 gallon batches.  The 3rd one I let sit for about 2 months before bottling.  Two weeks later I opened a 2L bottle at Thanksgiving and it got mixed reviews.  My father-in-law said "If there is foam on the top, the wine is bad."  But he hates everything so whatever...  My brother-in-law said "Yum, it tastes like Arbor Mist."  That one hurt 

 

I just checked and the recipe definitely called for Montrachet, but I'll have to try Nottingham next time. I'm really the only one that drinks it anyway and if I can get through the really crappy stuff I made in my first batch, I can get through anything!

 

I know the feeling. I have all kinds of stuff I want to make (hard cider, egg nog from scratch, mead, etcc..) but it seems like I am the only person who consumes it. The only exception is smoked cheese....everytime I break that out at a party I risk losing a finger! ;-)

 

Im going to bottle my blackberry tomorrow. Ill try to snag a few pics.

 

Mike, just wanted to let you know also that looking at the picture of your carboy, thats quite a bit of headspace.

 

Hey guys!  Newby to this forum!  Had to chime in as I run a homebrew supply store part-time!

I have had a lot of successful parties cooking on my old offset smoker. Added a Rock's Stoker and takin it to the next level holding my temps down to 230 which I never could before!

I' too busy to mess with mail-orders so I ain't shopping for bidness

Ken "Beerman" T. 

 

Good deal, I do my primary in a 7 gallon brew bucket regardless of size unless its only a test gallon.