Cider

[adz2332]

heres a cider recipe ive seen and will try out i think

1 Briglow apple cider kit (or what ever cider kit i can get my hands on at the local)
500g Dextrose
2.4 ltr apple juice
2.4 ltr apple & pear juice
500 grams of honey
1 stick of cinnimon
1/4 tsp nutmeg

brewing temps 24 (hopefully)

made to 23ltrs

what do you guys think?? Add anything? take any thing away?


it was either that or just adding a kit and 2kilos of sugar lol!!!

 

[manticle]

I'd aim for a black rock kit - a bit nicer as it's got no artificial sweetener or malt (unecessary in a cider). That said I have made some ok ciders using the brigalow kits and some extras.

I'd also aim to ferment much lower than 24 degrees - maybe more likely 17-18. Consider throwing in a couple of hundred grams of lactose as well, particularly if you get a black rock kit.

 

[adz2332]

Black rock is dry cider right?

 

[adz2332]

how hot does it have to be at the start to add the yeast tho?
i think i could get it down but that would only be with freezing water and ice for the water

 

[manticle]

Pitching temperature and ferment temperature should be around the same.

Yes black rock is drier. That's why I suggest the lactose which will give a better sweetness than aspartame (which is in the brigalow).

Either way, your additives (juice, spices etc) will give the basic kit a nice lift.

 

[adz2332]

Excellent thanks for the advice as it turns out my local only sells the black rock kit....
and to add a bit more zing any white sugar or would that be over kill?

 

[adz2332]

also do i have to be carful of whate juices i buy???

 

[manticle]

I'd worry less about the zing - you'll have 24 litres at your disposal and can always mix it up with apple brandy or something. The thing is that while simple sugar like dex will up the alcohol volume, it will also thin it out and make it drier. You could up it a touch (maybe 750g instead of 500) but I wouldn't go overboard just in search of a bigger hit.

If you want to up the alcohol and keep the flavour, I'd replace some of the water with more apple juice. Make sure the juice is preservative free as the preservatives can interfere with fermentation.

I'd also get some yeast nutrient from your HBS. Are you using the kit yeast or another?

Cider can take longer to ferment and longer to clear and be drinkable than beer. I find if I allow it to ferment longer at lower temperatures then it needs less ageing afterwards.

 

[adz2332]

id just be using kit yeast. would that be ok???

 

[manticle]

id just be using kit yeast. would that be ok???

It will work but because your gravity will probably be higher than 1040, I'd look at getting some more. Kit yeasts are usually 7 grams and stored under the lid. You want at least 10-12 g which is fresh and has been stored in the fridge. See if the brew shop has Fermentis safale US-05.

 

[adz2332]

thanks my shop has Fermentis 11.5g US05. so i should use this and disregard what is under the lid??

 

[manticle]

Keep the stuff under the lid in your fridge. One day when you're boiling something for beer, chuck it in the boil - it will function as a yeast nutrient. Alternatively, mix it with some boiling water and add it to this brew.

 

[adz2332]

Cheers ! this is much appreciated!
Will give this a crack tonight!
Will let you guys know how it turns out!!

thanks again!

 

[manticle]

Just remember to be patient with it. Cider ferments lower than beer, may give out stinky sulphur farts while it ferments (lower temps seem to give less but either way it's expected) and take anything between weeks and months to be tasty. My personal experience is that care and patience during ferment means less waiting around once bottled. If you can cold condition (place fermenter in the fridge ONCE FERMENT IS FINISHED) for a week or more, you will have drinkable cider quicker.

 

[adz2332]

ok ill try the fridge thing to... and bottles are preped same as beer right??

 

[manticle]

Essentially. Decide what level of carbonation you want. Do you bulk prime, use carb drops or sugar scoops? If it's drops I'd aim for around 1 per longneck so whatever equivalent that is in sugar or bulk prime.

 

[adz2332]

I use just the coopers lollies.......

Well its in as of last night.... Was kept at around 17 degs while making and sealed...
Checked it tis morning has slightly risen to 18 -19 degs. But no bubbles from the air lock... Should i be worried yet? As the beer i made, it only took till the next morning and its bubbling away happily!
Does cider not produce as much Co2 or something??? Or is something wrong??

 

[manticle]

Don't panic. Cider gives less krausen (foamy stuff) and airlocks are unreliable. Measure the gravity using your hydrometer. Then measure again tomorrow. If it's dropped by a few points, then it's fermenting.

 

[adz2332]

Few ok!! thanks... when im home from work ill try it then ill try it the following day!
Much appreciated

 

[adz2332]

Ok no laughing.... ive never done a hydrometer reading before... simple as half filling the tube, placeing the stick in and giving it a slight twirl and read where its floated up to? or am i wrong?