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I need a "making cider for dummies"

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woody:
I need a brief rundown of making cider.    There's an apple orchard up the road that sells cider (I'm assuming not pasturized, no preservatives or anything like that)    Simple as buying 5 gallons and dropping in some yeast or do I need to add apple juice too? 

tubercle:
It's almost as simple as that but not quite...

You need to get your OG where you want it and add some campden tablets to kill any wild yeast.

Have you visited Jack Keller's site? Good info.

http://winemaking.jackkeller.net/index.asp

wilypig:
Cidering for dummies:

Fresh pressed cider - no preservatives - may be flash pasteurized or not
1 campden tablet per gallon, crushed and added to cider
After 24 hours add cultured yeast of you choice or not
add fermentable adjunct of your choice to raise SG or not
Campden will kill bacteria but only stunt the wild yeast. If you choose to not use a cultured yeast the wild yeast will take over and do the job. I use this procedure exclusively and have made BOS cider this way. I use Maple syrup, Brown sugar, or honey as adjuncts. The Maple syrup needs 2 years to meld properly, Brown sugar is ready in 9 month and Honey (2#/gallon) take about a year. You can make it as easy of complex as you like. I have even used cinnamon sticks for an added dimension (BOS 2008 Amber Waves of Grain, Western New York Hombrew competition Meads and Ciders).

mnsteve:
wilypig, How much cinnamon did you add? Did you add it to the primary? How long did you keep it in?

babalu87:
Cidering for dummies

Fresh UNPASTUERIZED Cider
Add 5 gallons to 5 gallon carboy
Put in 60-65 degree area
Attach air lock

WALK AWAY

















DONT TURN AROUND, WALK AWAY

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