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General Interest > Culinary Arts, Gardening and Brewing
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jack lalanne's hard apple cider
    #14018561 -

anyone ever made hard apple cider? I have an airlock, and a 1 1/2 gallon glass carboy and a jack lalanne juicer. think i need some yeast and nutes or would i be all set without those?


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The geometry of us is no chance. We are antennae, we are tuning forks, we are receiver and transmitters of all energy. We are more than we know.  - @entheolove

"I found I could say things with color and shapes that I couldn't say any other way - things I had no words for"  - Georgia O'Keefe

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Re: jack lalanne's hard apple cider [Re: nuentoter]
    #14018570 -

Yeah, you need yeast. You could do without, but it's asking for contaminations and low success rates. You could add extra sugar, but it's not a necessity, depending on the sugar content of the apples, the desired alcohol content and level of residual sugars and the yeast used.

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Re: jack lalanne's hard apple cider [Re: nuentoter]
    #14018808 -

Link to an epic existing thread on this subject: http://www.shroomery.org/forums/showflat.php/Cat/0/Number/8259775


Quick guidelines:
  • 100% Apple juice (make sure there are no preservatives, added Vitamin C / ascorbic acid as a preservative is OK)
  • Add 3 ounces of sugar per gallon of juice and mix well (shake inside juice container)
  • Pitch yeast (Montrachet/champagne yeast or English Dry Cider yeast are your best bets)
  • Install airlock and let 'er rip for at least four weeks.
  • Optional: add spices (cinnamon stick, cardamom, etc - but go easy on these to begin with)


Depending on the type of juice you use and your level of spicing, apfelwein (apple wine) like this will take a good three months to mellow out into its prime.  Straight out of the fermentation, it tends to be a little unpalatable - hot and sour.  Over time, the flavor of the apple comes through with greater intensity, and the sourness begins to fade.  3 ounces of sugar per gallon of juice should get you to around 9 - 10% ABV when all is said and done.

If you like your apple wine carbonated, you can add additional sugar prior to bottling, or keg and force carbonate with CO2.  It is also not a bad idea to "cold crash" your fermentation vessel (i.e. stick it in the fridge or otherwise bring it close to freezing) for 24 hours or more prior to moving your juice off of the yeast cake.  This helps suspended yeast and other particles that cloud the juice to settle out on the bottom of the vessel.

If you like a sweet beverage, you'll need to either halt the fermentation process early (there are additives you can use for this, also keeping your juice very cold will work for as long as you keep it very cold), or you can add non-fermentable sweeteners such as stevia extract.  Another option is to make a really strong apfelwein by adding more than 3 ounces of sugar per gallon, and upon service, mix the beverage with some cold sprite or seven-up.  If you choose this latter method, you might not even worry about carbonation since the soda is carbonated quite highly.


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Re: jack lalanne's hard apple cider [Re: geokills]
    #14018957 -

ty i had searched but didnt see that thread but read a couple others.


--------------------

The geometry of us is no chance. We are antennae, we are tuning forks, we are receiver and transmitters of all energy. We are more than we know.  - @entheolove

"I found I could say things with color and shapes that I couldn't say any other way - things I had no words for"  - Georgia O'Keefe

I think the word is vagina

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General Interest > Culinary Arts, Gardening and Brewing
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