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How to get started in Cider. The definitive(ish) guide to beginner'

Cider

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#301 GregMeady

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Posted 25 May 2016 - 03:11 PM

Put down a batch of cider a few days ago from the Somerset Gold recipe > http://aussiehomebre...-somerset-gold/ < in the recipe section into a 5lt demi, while I wait for my meads haha. Then put a further 15lt in one of those blueish water cooler bottles just using an ale yeast ( i guess) or the brigalow that was available in the local woolies. After 5 minutes, I was bored again (haha) so put down a 5lt batch of the same somerset gold recipe which called for 2.4lt apple & 2.4lt apple and pear, switched the apple for apple & black currant, which smells bloody awesome.

All this waiting is killing me  :icon_drool2:



#302 decr

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Posted 29 May 2016 - 08:47 AM

GregMeady, haha yep waiting is the killer. Then bottle and wait some more unless you can convince yourself that the cider is supposed to be cloudy like that!

#303 waggastew

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Posted 10 June 2016 - 07:53 PM

Brewing my first cider as a special order for a mate. Bloody easier than brewing although it's kinda cheating to use stir bought juice I guess!

12L Coles apple juice
1L Pear juice
1L Apricot juice
3 Granny Smiths, chopped
3 Fuji, chopped
Yeast nutrient
Rehydrated Notto

Ferment at 20degC

Attached File  ImageUploadedByAussie Home Brewer1465552386.787937.jpg   142.15KB   24 downloads

#304 decr

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Posted 22 June 2016 - 08:43 AM

Yum. I was surprised with the end result from Coles juice, didn't expect much but it's ok. Could have more flavour but it comes out better than I thought initially. That reminds me, need to add 10 bottles to my next order, nothing like having groceries delivered to the kitchen bench.

#305 2blokes

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Posted 27 June 2016 - 08:53 PM

Great thread, thanks for all the effort.

 

I have made a couple of ciders from fresh pressed apples, mostly table 'sweet' apples and a year or two back I had a go at a couple of perry's, one from pears I crushed the other from farm pressed juice.

 

Ican't remember what yeast I used for the Perry's but I think it was EC1118. For Cider, first time I used an English Cider Yeast the 2nd 71B.

 

All four times came out a bit tart, I am not sure if I can describe it correctly but acidic or sharp is the best I can come up with. None were horrible but none as smooth as I would like.

 

I used the 71B as I read it can ferment some of the malic acid which I believe these types of apples contain as their primary acid??

 

While the 71B batch is abit young but it seems to taste just the same.

 

Questions:

What  exactly are you trying to add with the tannins? I realise it is to balance sweetness but does it make it taste more acidic or is it that puckering dryness you get with tea? I dont drink alot of tea so am abit in the dark here.

 

I understand you can add a malolatic culture to the cider to take care of the malic acid, is this the same as what 71B does? I ask as I have read that that culture seems sensitive to things like temperature pH etc and can take a while to complete. My 71B batch is only a month old, it is clearing in the garage where it is nice and cool - below 17c. I am wondering how much time I need to give the 71B to act on the malic acid and should I be  concerned about maintaining a higher temp?

 

Appreciate any help. 



#306 kerrplease

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Posted 29 August 2016 - 02:33 AM

so these ciders are non alcoholic .does anyone recommend how to gather the ingredients or a place to buy the yeast from online straight to the door postage.



#307 kerrplease

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Posted 29 August 2016 - 02:37 AM

is this non alcoholic do i just look up the recipes at the top of the site page and buy recipe to order it online



#308 kerrplease

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Posted 29 August 2016 - 02:38 AM

http://aussiehomebre...-somerset-gold/



#309 kerrplease

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Posted 29 August 2016 - 02:41 AM

just the coopers style yeast



#310 kerrplease

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Posted 29 August 2016 - 02:46 AM

do i times the yest as well by five if making more than one lot or if its two lots add two yest then.



#311 kerrplease

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Posted 29 August 2016 - 02:50 AM

does this cider have to be bottled with the carbonation drops in each one again



#312 BradG

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Posted 29 August 2016 - 06:40 AM

[quote name="kerrplease" ]

Cider is alcoholic. You can press some apples and make juice, but don't recommend fermenting it if you are looking to avoid alcohol.

Maybe try the ginger beer recipes?

#313 laxation

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Posted 27 March 2017 - 03:12 PM

I can get a lot of apples from the in laws' trees - so thought about making a cider. Do I need to do anything to the juice (will be using a mate's juicer, not a press) before fermenting?

 

Boil it or anything to clean it up?



#314 Airgead

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Posted 28 March 2017 - 08:25 AM

Nope. I just let it settle in the fridge overnight and rack off the pulp. Even that is optional though.

Just juice and pitch is all you need to do.

#315 laxation

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Posted 28 March 2017 - 08:43 AM

Cheers! I am surprised at how easy it sounds...



#316 nosco

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Posted 28 March 2017 - 12:32 PM

A bit of yeast nutrient helps too

#317 Airgead

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Posted 28 March 2017 - 08:20 PM

Yes. It does indeed.

Cider differs from beer in that the process is much simpler. The difficulty in cider is getting good apples and blending them into something great.

#318 laxation

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Posted 28 March 2017 - 08:30 PM

A bit of yeast nutrient helps too

How much would you use? I have a packet from a lemonade i have just brewed



#319 Airgead

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Posted 28 March 2017 - 08:45 PM

Whatever it says on the packet. Diferent nutrients have diferent dosing rates.





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