Cider yeast? Aging cider?
- Thread starter mannye
- Start date
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Did a little inventory and I can't go pressing apples. In fact, I can't even get enough apples without going to the local grocery store where apparently they come with a gold ingot inside of them at up to one dollar each!
So... Anyone know what apple juice/juices I can look for to give this a shot? And how much do I need for a 5 gallon batch of straight cider? I will be putting in a corny keg and force carbing.
Sent from my galafreyan transdimensional communicator 100 years from now. G
So... Anyone know what apple juice/juices I can look for to give this a shot? And how much do I need for a 5 gallon batch of straight cider? I will be putting in a corny keg and force carbing.
Sent from my galafreyan transdimensional communicator 100 years from now. G
You'll need about 5 gallons ;-)
If you want it a little less dry, make it 1 gal pear, 4 gal apple.
Pear juice has a high content of sorbitol or something, which is a non-fermentable sugar.
Any juice aught to be ok.
Apple season is late summer here, but we're cold climate. Perhaps you're out if season?
If you want it a little less dry, make it 1 gal pear, 4 gal apple.
Pear juice has a high content of sorbitol or something, which is a non-fermentable sugar.
Any juice aught to be ok.
Apple season is late summer here, but we're cold climate. Perhaps you're out if season?
I've made a good mead from factory juice before. $1/litre pasteurised and filtered, looks-like-urine-apple-juice.
Welches apple juice concentrate, you can add more concetrate then just the reconstitution level, a little honey and a strong yeast and go past cider to cyser. Some of the other lists sing about aflewine, some silly thing made with store bought apple juice and brown sugar, I think WMT has a sticky under the cider or wine forum if you really feel the need. On the other hand, arent you surrounded by citrus and other fruits us Notherners have to pay an arm and a leg for that would make something local? WVMJ
Well yeah, but isn't the way of things? I guess I could make papaya cider, but I want apple cider!
Since they made Strongbow sweet as Coca Cola I'm jonesin for a nice dry cider. Hornsby's isn't doing it for me anymore either as much as I love anything with a rhino on the label.
A couple of thoughts for you Mannye:
1) If you search there is a thread around here somewhere by Oskaar on a gravenstein apple cider he made. I think you can get the juice at whole foods, and they may have some other varieties that will help you make something better than regular sweet apple juice from the supermarket.
2) If you use some regular apple juice, you can give it some character by adding other juices. I tasted someone else's tart cherry cider at the most recent FLAB meeting and it was delicious. There are lots of acidic fruit you can use with a cider to give it some oomph.
3) I haven't tried acid/tannin additions to a regular apple juice, but I'm pretty sure you could tweak a batch and get something good.
4) Pure starfruit (carambola) juice can make a darned good cider. It has plenty of tannin and acidity, and typically has a starting gravity of about 1.035 so you get a crisp, 4.5-5% cider with a decidedly tropical character that is quite refreshing. You can get fruit pretty easily down here. If you come by another FLAB meeting I can bring you a bottle or two to try.
Medsen of the land sans apples
1) If you search there is a thread around here somewhere by Oskaar on a gravenstein apple cider he made. I think you can get the juice at whole foods, and they may have some other varieties that will help you make something better than regular sweet apple juice from the supermarket.
2) If you use some regular apple juice, you can give it some character by adding other juices. I tasted someone else's tart cherry cider at the most recent FLAB meeting and it was delicious. There are lots of acidic fruit you can use with a cider to give it some oomph.
3) I haven't tried acid/tannin additions to a regular apple juice, but I'm pretty sure you could tweak a batch and get something good.
4) Pure starfruit (carambola) juice can make a darned good cider. It has plenty of tannin and acidity, and typically has a starting gravity of about 1.035 so you get a crisp, 4.5-5% cider with a decidedly tropical character that is quite refreshing. You can get fruit pretty easily down here. If you come by another FLAB meeting I can bring you a bottle or two to try.
Medsen of the land sans apples
Could try a Cyser BOMM. I loosely based it on Oskaars Mutiny on the Bounty. I used Sprouts apple cider and it turned out very well. I will up the batch come this fall!
Thanks everyone for the suggestions! I'll try to get out to a FLAB meet soon. My wife's cousin has access to tons (supposedly) of star fruit.
I like the pear idea as well.
Uh oh.
Sent from my galafreyan transdimensional communicator 100 years from now. G
I like the pear idea as well.
Uh oh.
Sent from my galafreyan transdimensional communicator 100 years from now. G
