Hard Apple Cider
Moderator: Officers
Hard Apple Cider
Robert Johnson
First Place Winner 1996 Kansas City Bier Miesters' Competiton
1 Gallon Batch
1 Gal. Louisburg Apple Cider
1/2 tsp. Peptic Enzyme Powder
1/2 tsp. Acid Blend
1/4 tsp. Grape Tannin
1/4 tsp. Yeast Nutrient
3 Campden Tablets (2 in the Primary, 1 in the Secondary)
1 pkg. Vinter's Choice Dry Mead Yeast
2 ozs. White Sugar-4 tsp. in 4 ozs. water (Bottling)
Brewer's Comment's
The cider was really quite easy to make. One day my parents dropped off a jug of Louisburg cider. So I threw in the extra ingredients, pitched the yeast, racked it a couple of times, let it clarify, bottled it, and waited three months.
First Place Winner 1996 Kansas City Bier Miesters' Competiton
1 Gallon Batch
1 Gal. Louisburg Apple Cider
1/2 tsp. Peptic Enzyme Powder
1/2 tsp. Acid Blend
1/4 tsp. Grape Tannin
1/4 tsp. Yeast Nutrient
3 Campden Tablets (2 in the Primary, 1 in the Secondary)
1 pkg. Vinter's Choice Dry Mead Yeast
2 ozs. White Sugar-4 tsp. in 4 ozs. water (Bottling)
Brewer's Comment's
The cider was really quite easy to make. One day my parents dropped off a jug of Louisburg cider. So I threw in the extra ingredients, pitched the yeast, racked it a couple of times, let it clarify, bottled it, and waited three months.
- BourbonDrinker
- Craft Brewer
- Posts: 401
- Joined: Sun Mar 16, 2008 6:24 pm
- Location: Lawrence, Kansas
- Contact:
Does anyone have any extra Peptic Enzyme Powder, Acid Blend, Grape Tannin, Campden Tablets sitting around? I looked at ordering this stuff online, but it was running $12-$14 including shipping (yikes! shipping was more than the supplies).
Since I have some mead in the primary right now I'd like to get a small batch of cider going while I can harvest yeast from my mead...
Since I have some mead in the primary right now I'd like to get a small batch of cider going while I can harvest yeast from my mead...
Devin Zell
Head Drinker, BourbonDrinker.com
Head Drinker, BourbonDrinker.com
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- Brewmaster
- Posts: 944
- Joined: Tue Feb 14, 2006 2:22 pm
- Location: Lawrence
- BourbonDrinker
- Craft Brewer
- Posts: 401
- Joined: Sun Mar 16, 2008 6:24 pm
- Location: Lawrence, Kansas
- Contact:
-
- Brewmaster
- Posts: 944
- Joined: Tue Feb 14, 2006 2:22 pm
- Location: Lawrence
Sure! PM sent with contact info.BourbonDrinker wrote:Can I stop by and pick up the supplies in the next few days?
I'll keep looking for the Pectic elsewhere.
Thanks!
Cheers!
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
- BourbonDrinker
- Craft Brewer
- Posts: 401
- Joined: Sun Mar 16, 2008 6:24 pm
- Location: Lawrence, Kansas
- Contact:
I'm working on my second batch of this recipe now. After 10 days the primary fermentation has stopped so I racked and clarified the cider. Still smells a bit like sulfer/rotten eggs. Should I wait and leave the cider in the secondary for a few weeks to see if the sulfer/rotten egg smell subsides, or if I prime and bottle now will it go away after aging 3-6 months in the bottle?
Devin Zell
Head Drinker, BourbonDrinker.com
Head Drinker, BourbonDrinker.com
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- Brewmaster
- Posts: 944
- Joined: Tue Feb 14, 2006 2:22 pm
- Location: Lawrence
The sulfur smell is very common in cider making. Especially if you used whitelabs cider yeast. I would leave it in secondary, and check on it after a month or two.
Cheers!
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."
John Monaghan
"If your feelings were grapes I would crush them. And then, after fermentation, drink them down. And quite possibly later, throw them up again."