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> Regular Sparkling Cider Recipe, Cider Log (Comment and Suggestions Welcome)
post Nov 29 2009, 06:54 PM
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From: Scotia, NY
Member No.: 10,246

Thursday 10/1/2009:

I harvested approximately 4 bushels of apples from a local orchard.
1/2 bushel of McIntosh (Tart)
1/2 bushel of Gala (Sugary and Bland)**
1/2 bushel of Cortland (Tart)
1/2 bushel of Golden Delicious (Sweet/Tart)
1 bushel of Jonagold (Sweet)
1 bushel of Empire (Sweet)

**I wouldn't use Gala apples again. I'm not a fan of their taste and are quite bland. It seems to neutralize flavors.

I'm curious about using crab apples next time. Would anyone have any input on whether it would be a good idea to freeze the juice and add it later when other apples are in harvest? I'm also interested in fortune apples due to their natural spice flavor.

Sunday 10/4/2009:

I washed the apples in a tub of cool water to rinse off any pesticides that may have been on the apple.
I sanitized with bleach all equipment I was going to use. Making sure that the bleach was rinsed off of the equipment afterwards.

** Note: 1/2 a bushel is equal to about 21 lbs and is approximately 1.5 gallons of juice. **

I used my grinder and press (Which are Not Motorized and took some time) to extra the juices from the apples.
The blend I used was,

1/4 bushel of the McIntosh
1/4 bushel of the Gala
1/4 bushel of the Cortland
3/4 bushel of the Jonagold
3/4 bushel of the Empire
1/4 bushel of the Golden Delicious

I filled my primary fermenter up to about 5 1/2 Gallon mark. My primary fermenter being a plastic bucket with a spigot and and a cover with an airlock.
I Measured the Specific Gravity: 1.052 (Potential 6.6% Alc.).
Filled up 1/2 a coffee mug in water and microwaved it for 30 seconds and added 5 crushed campden tablets. Stirred well until dissolved.
I then added the campden solution to the cider. and Stirred the cider up.
I airlocked the cider for 24 hours (*I've heard to leave it open, I don't know why).

Monday 10/5/2009:

Addition of Chemicals:
PH = 4 (Acidity was fine)
2 1/2 Tsp of pectic enzyme powder
2 1/2 Tsp of grape tannin
2 1/2 Tsp of yeast energizer.
Everything mixed thouroughly in the cider
Then used Bourgovin RC212 yeast and sprinkled on the surface.
Sealed and Airlocked.

Sunday 10/11/2009

Racked cider from primary fermenter to carboy.
Specific Gravity 1.020
Put Extra Cider into 1/2 Gallon glass Jug.
Airlocked carboy and jug.

Saturday 10/31/2009

Specific Gravity 1.000 (Alc. Content 6.8%)
PH = 4
Tasted Cider: Dry with a little sharpness.

Racked the cider into a clean carboy to age longer. Removed lees.
(**Not sure if this was the best idea since lees help transform sharp acids to smoother acids**)

Today Sunday 11/29/2009:
Realized stores do not sell Corn Sugar (Dextrose). Disappointed, but ordered a 4 lb bag online. I thought about using alternatives, but I want to do it right. I will probably wait until later this week or this next weekend to prime and bottle the cider.
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post Dec 6 2009, 05:32 PM
Post #2


Group: Members
Posts: 19
Joined: 13-October 07
From: Scotia, NY
Member No.: 10,246

I forgot to mention it will probably take 3 to 4 weeks for the cider to be ready for consumption

Adding the corn sugar is called priming. You do NOT want to add more than 1/2 tsp to each bottle! If you do you run the risk of exploding the bottles.
Also, when filling the bottles, leave 3/4" to 1 1/2" of space at the top.

I think that's it.. I'll inform you of the progress in a few weeks and let me know if you have ANY questions or comments!
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