C01: Hard Apple Cider

KitchenKatalog

Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2013 > 10 > 20131014_124120_hard-apple-cider.html

C01: Hard Apple Cider

/posts/2013/10/20131014_124120_hard-apple-cider.html

You are viewing revision 879531c4 from 2019-10-01 17:41:45 -0600. See current version and other versions

Links are to the current pages which may not exist or have changed. ID-based links may not work. Internal links have ^[@rev] links to this revision or add ?rev=879531c4 to a URL. See the help page for more information.

2013-10-14 Main:

I started a "brew" of hard cider. I used Whole Foods 365 Brand cider and Old Orchard Juice Concentrate. The general idea is from HowToMakeHardCider.com.

Here are my notes:

Cut apple juice concentrate into a quarter or so and melted in the microwave (about 1/2 cup melted)
Added about 1/4 tsp of yeast nutrient to concentrate
Poured 1/2 cup out of juice
Added concentrate (plus nutrient)
Put back on lid and shook a lot
Pulled 1 cup for grav reading. OG 1.051
Added 2.5 grams (half pack) of Montrachet Dry Yeast
Note, Ididn't rehydrate but I added more yeast than needed.
Shook with lid. Some stuck to jug but I am not worried about it
Put sanitized bung and airlock on.
Bung fell off. I need to really press that on I guess. Resanitized and put on

That was all there was to it. It probably took about 30 minutes! I do not know about this yeast but it is what the shoprecommended. I haven't decided about back sweetening and what else I want to do.

2013-11-23 Bottle

I decided for the sake of simplicity, I wouldn't backsweeten and I'd just bottle as is. I put it in the fridge 3 days earlier to cold crash. I had taken off the airlock and put sanitized foil over the bung so it would fit.

Here are my bottle notes:

1.001 @ 43 (according to thermometer strip) --> FG 1.000
11cm on bucket -->0.98 gal
10.4 bottles so plan for 10
Not sure what temp to use for priming. It fermented around 74 but was bottled at 43. I am aiming for 2.25 volumes. I played around and decided on 0.65 oz corn sugar. If the beer is at 43, that is 2.53 vol. If the beer is at 74, that is 2.0
ABV: 6.69=6.7%
Used 1/3 cup (tap) water

Bottling went well. I cleanly bottled 10 bottles with some left to drink. It tasted very good. Very clean and dry. It reminded me of a very lightly carbonated and very unsweetened version of that alcohol apple cider. It also had a kind-of champagne smell to it. I do not think it needed any sweetener! I'm very excited to try it and I think I will buy more jugs of juice and do it again.

Side note:

This is batch C01.

2013-12-07 note: 3 weeks will be 2013-12-14

Original Wordpress ID and Date: 6760, 2013-10-14_124120