Steven @ Home Make It said:
You can do some much with cider
Straight cider,sparkling cider
even distilled cider or vinegar
oh some many projects so little time
I'll post a recipe once i dig it out of the computer
as for yeasts there are plenty of choice out there
Go forth and make cider
my friend
Finally dug the recipe out of the archives
[SIZE=12pt]Step 1 Sterilise all equipment to be used for making cider.[/SIZE]
[SIZE=12pt]Step 2 Wash and cut apples to be used for making cider. Be sure to cut out bruised parts from apples and discard any diseased or mouldy fruit.[/SIZE]
[SIZE=12pt]Step 3 Crush apples with a crusher or apple mulcher into a container that you can scoop out of later or directly into the press of the crusher if it will fit on the top, [/SIZE]
[SIZE=12pt]Step 4 .Press the pulp that you now have with your press. If you don't have a fine mesh screen on your press then line the press with cheesecloth this will help hold the pulp in during the pressing process . The juice should be collected in sterilised containers[/SIZE]
[SIZE=12pt]Step 5 Taste the juice and measure it sugar level with a hydrometer . We recommend the following additions to improve juice quality[/SIZE]
test
Action required
Dosage rate
PH
If the ph of the juice is higher than 3.8 then tartaric acid needs to be added
As per packet instructions
If the ph of the juice is lower than 3.2 then bring in juice for assessment
Sugar level
If the sugar level is less than 5 % (s.g 1.045 then dextrose or apple juice concentrate will need to be added
Rough guide is 30g per litre of juice extracted will raise the SG by 10 point or 1 %. Always measure with hydrometer I once dextrose is dissolved to get an accurate reading
Malic
If the juice lacks bite then a bit of malic acid can be added. This provides a more bitter aftertaste to your cider
It should be added at a rate of 1 gram per litre of juice made till a balance is achieved between acid or bitter juice. If unsure bring juice for testing
Tannin
If you want to add some dryness and complexity to you cider tannin can be added in small amounts
It is best guided by instructions on the packet and some bench trials if unsure
Bring you cider for a test
Preservative
This should be added to stop any infections from the fruit
As per packet instructions
Pectinase
Pectolitic enzymes are need for breaking down fruit and increased juice yield. This also stops certain bacterial problems from occurring
As per packet instructions
[SIZE=12pt]Step 6 [/SIZE]
[SIZE=12pt]Once the juice has been adjusted it then time to add yeast and nutrient as per packet instructions. We do not recommend a brewing or bakers yeast strain to be used as good results can not be guaranteed. Ask for a cider yeast[/SIZE]
[SIZE=12pt]Step 7 [/SIZE]
[SIZE=12pt]Leave some room in the container for frothing but the fermentation should be checked every couple of days.if above 30 degrees days are present when [/SIZE]
you [SIZE=12pt] are doing the ferment we do recommend trying to cool ferments where possible . Be it fans in room ,bags of ice around containers or moving container to cooler rooms.[/SIZE]
[SIZE=12pt] After day 5 of the fermentation or if you notice the bubbling really starting to slow down then you need to start measuring you sugar levels with your hydrometer.[/SIZE]
[SIZE=12pt]Step 8 [/SIZE]
[SIZE=12pt]Keep measuring every couple of days till you get to a specific gravity of 1.005[/SIZE]
[SIZE=12pt] If your ferment stop at a higher level than this then bring in cider for assessment.[/SIZE]
[SIZE=12pt]Once the level of 1.005 has been achieved, it is time to rack the juice of the sediment. At maximum less than 2 weeks is recommend for a fully fermented cider to be left on the sediment .Some adjustment to you cider in terms of structure can be made at this time .Bring cider for a test if you wish before proceeding to Step 9[/SIZE]
[SIZE=12pt]Step 9 [/SIZE]
[SIZE=12pt]Once the cider is racked the preservative at the correct level should be added to stop oxidation. The containers should now be full before adding the airlock and bung to the top. Over the next weeks and months a second load of deposits will be seen at bottom of you container. Once the cider is clear and sediment is set at the bottom you should again rack the cider from the lees.[/SIZE]
[SIZE=12pt]Step 10 [/SIZE]
[SIZE=12pt]Once the cider is racked the preservative at the correct level should be added to stop oxidation. The containers should now be full before adding the airlock and bung to the top. From now it can be matured up to a few months to smooth out the flavour profile of the cider. [/SIZE]
[SIZE=12pt] Once happy with the maturity level of the cider a last dose of preservatives is added at a recommended dose before proceeding to step 11(.see in store for details.)[/SIZE]
[SIZE=12pt]Step 11 [/SIZE]
[SIZE=12pt]For bottling the following rules should be applied[/SIZE]
[SIZE=12pt]Make sure that cider is below 3.7 ph and the S.G of the cider is at 1.000 or.990[/SIZE]
[SIZE=12pt] before bottling[/SIZE]
[SIZE=12pt]That cider doesn't fizz or produce smoke when left in half filled plastic bottle for half an hour[/SIZE]
[SIZE=12pt] That cider doesn't taste bitter, acidic, and medicinal or taste of vinegar. [/SIZE]
[SIZE=12pt] If all conditions are met you are ready to bottle the cider. [/SIZE]
once bottled
let it mature for a while then enjoy
Cheers