Toggle sidebar

Juice or Cider for Cysers?

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
Nysrock

Nysrock

NewBee
Registered Member
Mar 13, 2010
42
0
0
Lansing, MI
I see a lot of people talking about using apple juice and wanted to know if apple cider can be used instead. Reason I ask is there is a Cider Mill near me that sells unpasteurized cider that I was thinking of using. I figure that kind of cider would help the apple flavors come through as I'd like to add some spices to make it more of an apple pie mead.
 
Ah, the perennial semantics debate about cider and juice.

If it's squeezed apples, you can ferment it. Call it cider, call it juice, whatever. In Europe, "cider" means fermented juice. In the US, "cider" lost that meaning during Prohibition and now usually refers to cloudy juice. Now we have "hard cider" which just doesn't make any sense and "soft drinks" for the temperate crowd.

Anyway, yes you can use cider. The cloudy stuff will drop out of suspension after fermentation is done.
 
Thanks for the quick response. I currently have 7# of honey at home and was going to use some for some blood orange melomel so I think I'll use the rest for a cyser. Since I have been only doing 1 gal batches to try things out I believe that should be enough. I'll sit down tonight and write out my proposed recipes to post for comment.
 
Nysrock said:
I Reason I ask is there is a Cider Mill near me that sells unpasteurized cider that I was thinking of using.
Click to expand...

Unpasteurized cider tends to ferment spontaneously unless treated with preservatives like sorbate. You may want to make sure they aren't adding preservatives (one sign that they are not is that they would keep it refrigerated). If they are using preservatives, you might ask them for a batch without them added or else you'll have great difficulty fermenting it.

Edit - Cool song. Maybe we can make it the official GotMead theme. Lol!
 
As far as I know there is nothing but cider in their jugs. I think they get around the pasteurization laws by only selling it at the orchard. You can actually watch them press the apples and fill the jugs before buying it. And they do keep it all refrigerated.
 
I must visit this place. I love unpasteurized cider! Wish it was easier to find....
 
akueck said:
I must visit this place. I love unpasteurized cider! Wish it was easier to find....
Click to expand...

It is called Uncle John's Cider Mill in St.Johns, MI. And it does taste great!;D

I always head there during the fall for a few gallons and some of their fresh made donuts. After drinking this you'll never want any of that pasteurized cider sold in stores again.

On a side note: Take some of this cider and add some spiced rum and whole cinnamon sticks and heat it up in a microwave or stove and it makes for a killer winter warmer!:eek::cool:
 
Apple Jack's!

Nysrock said:
On a side note: Take some of this cider and add some spiced rum and whole cinnamon sticks and heat it up in a microwave or stove and it makes for a killer winter warmer!:eek::cool:
Click to expand...
Side note #2. Take some fresh cider and add Jack Daniel's and whole cinnamon sticks and heat it up in a microwave or stove and it also makes for a killer winter warmer - an Apple Jack!

I'll surely have to try cider with the spiced rum come late fall. Thanks!
 
Hard cider is an old friend, was first experience in fermentation and drinking. Growing up in southern Michigan helping work the cider presses I always(and still do) have access to the best fresh pressed heirloom apples cider, and thus the best cider for fermenting. A method that I found works really well is add the apples during primary and backsweeten with cider from the same trees. Family recipe is a secret but I can let that nugget of wisdom out...
Happy Mazing
 
Thanks. I will have to remember that.;D

Now I just have to decide to wait for cider season and get some fresh or buy some now that has been frozen by them. Of course I could always do it both ways and compare them.
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom