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 OJK
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 brewing your own cider 
#3602533 - 01/09/05 08:02 AM (19 years, 3 months ago) |
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Hey everyone;
I've been reading guides on the internet on how to brew your own cider. However, they all include the rather laborious step of pressing and juicing the apples yourself. Would it be possible to instead buy ready-squeezed apple juice, and then ferment it using a champagne yeast to achieve a sparkling Normandy style cider? Perhaps using a crushed campden tablet to kill off the yeast once the brew reaches 8% or 9%?
Also, would it be necessary to then mature the cider at around 15 degrees Celsius to allow malo-lactic fermentation to re-carbonate the cider, or would the use of a Champagne yeast render this step unnecessary?
Many thanks for any feedback.
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OJK
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Re: brewing your own cider [Re: OJK]
#3607283 - 01/10/05 09:57 AM (19 years, 3 months ago) |
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I'm gonna bump this once, just in case someone who knows about this missed it. I understand that this is quite a technical area; hopefully someone will know a little about it. If not, thanks anyway 
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daussaulit
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Re: brewing your own cider [Re: OJK]
#3608024 - 01/10/05 02:15 PM (19 years, 3 months ago) |
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One of my friends makes cider on a regular basis in the fall when the apples are ready for harvest. If you have any orchards near by, they will make their own apple cider, and then you can buy it in bulk from them. You need to make sure that you have unpasteurized cider. You'll want to put in campden tablets into the cider ASAP to kill off pathogens and wild yeast. Then you can pitch your champagne yeast after 24 hours.
As for killing off the yeast, I don't think it is necessary. Unless you add more sugar, most cases, the cider doesn't have enough sugar to make it past 10%. My friend also likes his cider bone dry, so he lets it ferment all the way. You could take samples with a hydrometer and measure the alcohol content. You can taste it at any stage of the fermentation, and then you can add more campden tablets if you want to kill off the yeast and leave it sweet. If you have any more questions, just post them here or PM me.
EDIT: You can also try to find unpasteurized cider maybe at like farmers markets, but don't expect to find any in supermarkets.
Edited by daussaulit (01/10/05 02:18 PM)
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Corporal Kielbasa
Registered: 05/29/04
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Re: brewing your own cider [Re: OJK]
#3617428 - 01/12/05 10:40 AM (19 years, 3 months ago) |
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I have done it. Use chamagne yeast. Its quick and adds more alcohol. I boil down the ciderto et a consentrate. I add other natural no additive fruit juices like cranberry juice. And then add a few cups of sugar. Then add water/cider to make 4 and a half galons. Pour into a bucket let sit at about 70 degrees for a few weeks till it stops working. Pour to bottles with a spoon of sugar and let condition at around 65 for another week. The bottles may break so use just a little sugar. This adds fizz.
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OJK
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Re: brewing your own cider [Re: OJK]
#3617668 - 01/12/05 11:44 AM (19 years, 3 months ago) |
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Awesome! Thanks guys! 
Took me a while to work out that Americans talk about "cider" that doesn't have any alcohol in it! We call that stuff "apple juice" over here, but I'm on the all-clear now.
Cheers! I'll post how I get on :P
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daussaulit
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Alcohol content depends on the amount of simple sugars that are present, not the yeast strain. You can boost the alcohol by simply adding sugar, however the more you add, the longer it will take to age and mellow out, otherwise the alcohol will taste "hot" and solventy. For a 19 liter batch add 3/4 US cup(1.77 deciliters), with a cup or two of water and boil it for at least 5 minutes, and then add it into the fermented cider. 3/4 of a cup will be enough for good carbonation and no real risk of your bottles exploding. I would let it carbonate and condition for at least 2 weeks for best results.
Edited by daussaulit (01/12/05 12:37 PM)
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OJK
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Re: brewing your own cider [Re: daussaulit]
#3618272 - 01/12/05 01:42 PM (19 years, 3 months ago) |
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Thanks for trying to help, but that's utterly untrue.
Here's a table of the different tolerance levels of comman brewing yeasts;
Yeast type Approx max alcoholic % Ideal temp range
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Ale 9% 60-80
Lager 9% 45-55
Bread/baking 12% 60-80
Wine 14% 55-75
Champagne 20% 55-75
taken from *here*
Basicly, providing there is an unlimited amount of available food, a champagne yeast will go on fermenting to about twice the strength of a beer yeast.
Edited by Odiumjunkie (01/12/05 02:16 PM)
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Corporal Kielbasa
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Re: brewing your own cider [Re: daussaulit]
#3618301 - 01/12/05 01:46 PM (19 years, 3 months ago) |
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The yeast strain is important. You use different strains for different brews. Each strain is hardy to a certain alcohol content, dying off at certain levels like what odium posted above.
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daussaulit
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Re: brewing your own cider [Re: OJK]
#3618746 - 01/12/05 02:55 PM (19 years, 3 months ago) |
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http://www.whitelabs.com/ratings.asp?id=WLP099
Here is a ale yeast that can ferment up to 25%.
Anyways, a standard cider recipe is just the juice of pressed apples, and then fermented. I made that statement under the very good assumption that straight apple cider without adding adjuncts won't produce significant alcohol to kill off ale, cider, and wine yeast strains.
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 GoaM
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Re: brewing your own cider [Re: OJK]
#3652473 - 01/20/05 06:41 AM (19 years, 2 months ago) |
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Yeah bro. I have done this. I used a gallon of 100% no sugar added apple juice. No preservatives just pasteurized. I used champagne yeast left over from a mead ferment. Worked GREAT! Very dry with champagne yeast, but delicious. I drank it from a wine glass. It was a beautiful golden color, not much sediment or cloudiness with the first few glasses.
Let me tell you. It fucked my world. I got hella drunk on this shit. Its great. I'm thinking of doing up some more!
Happy drinking,
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GoaM
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Re: brewing your own cider [Re: daussaulit]
#3652485 - 01/20/05 06:47 AM (19 years, 2 months ago) |
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The wild yeasts on fresh pressed cider will naturally ferment hard cider. Happened all the time in PA. Just go to the farmers market, you'll see farmers unscrewing the caps of cider to let off the fermentation gasses. Cider is great and a naturally occurring phenomenon. YEs it's true boys and girls. God MEANT us to get drunk on cider. LOL.
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daussaulit
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Re: brewing your own cider [Re: GoaM]
#3655603 - 01/20/05 08:03 PM (19 years, 2 months ago) |
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Grape skins in vineyards are usually covered in yeast, just waiting to get to the juice and ferment it. You can most definitely ferment out naturally because wild yeast is everywhere, but if you want a specific style of mead and a clean tasting one, you won't be able to control that with wild yeast.
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Corporal Kielbasa
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Re: brewing your own cider [Re: daussaulit]
#3658562 - 01/21/05 01:31 PM (19 years, 2 months ago) |
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Lambic is one of the best naturaly fermented brews. Its a malt beverage open fermented. Then For a second fermentation they add fresh fruit to it and ferment till done in open outdoor kegs.
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spudamore
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