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> Sparkling Hard Cider, My first attempt at a cider, or modifing recpes
Xaq Fixx
post Mar 12 2009, 10:46 AM
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Joined: 24-February 07
From: Lake Wylie, SC
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This recipe was a combination of a recipe on Leeners site and Mother Earth news. It tastes more like a sparkling white wine with just a hint of apple, but has still been a big hit. I added honey to kick up the alcohol content while boiling, and added additional honey before bottling to carbonate.

My recipe for a 5 Gallon Batch:
5 Gallons of Cold Pasteurized Local Pressed Cider (No preservatives)
5 Campden Tablets
2 Lbs. Local Honey
1 teaspoon Pectic Enzyme
1 teaspoon Yeast Nutrient
1 teaspoon Acid Blend
1 packet red star dry champagne Yeast.
3/4 Cup Local Honey

1. Simmer 2.5 gallons of cider for 45 minutes, stirring in 2 Lbs. of Honey
2. Put Remaining Cider in Fridge.
3. Reduce Temp to roughly 80 degrees (I use a cold bath because I don't have a an Immersion chiller)
4. Crush Camden Tablets in 1 Cup Cider
5. In the primary mix the Pectic Enzyme, Yeast Nutrient, and Acid Blend with the remaining cider and Camden tablet solution.
6. Add the 80 Degree Cider to the primary, add yeast, and stir to aerate.
7. Put lid and airlock on primary, store in a cool, dark place for 7 Days.
8. Transfer to secondary, put back in cool dark place for another 14 days.
9. Boil 1 cup water with 3/4 cup honey, add to bottling bucket.
10. Transfer cider from secondary to bottling, and stir lightly to mix in honey mixture.
11. Bottle your cider
12. Wait at least 2 weeks to allow your cider to carbonate.
13. Age as long as you can stand
14. Drink
15. Brew something else, your fermeneters are empty and sad.

It was my first time using campden, so I added yeast too early, but thankfully it didn't kill my yeast.
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