So, does anyone have a good cider recipe for me? I'd like to brew a batch for the bluegrass festival.
I brewed up a pumpkin ale for the event last week, and it took FOREVER. The pumpkin clogged up my MLT and slowed the lauter to a trickle. It took about 2.5 hours to get 6.5 gallons of wort.
wormwood cider!
Here is a cool site with a bit of history on American Cider.
http://www.sallybernstein.com/beverages/beer/hard_cider.htm
1 oz. might be a bit much. keep it a low AA% and you should be fine. I have never hopped up a cider before. Looks like I know what I'm doing this weekend...
Chuck Mac said:
I was also thinking of adding an ounce of hops to the DME boil...
Niilo Hayes said:
For 5 gallons I use 4 gallons of apple juice, 1 gallon of water, 2 lbs. DME. Boil the water with the DME for 10 minutes, cool, and combine with apple juice. Or if you aren't worried about clarity just combine it directly with the juice, but this will leave a cloudy final product.
Chuck Mac said:
I was also thinking along those lines as well... With the DME you will have to boil as well....
Niilo Hayes said:
I like to add light or amber DME to cider instead of sugar. It adds a really nice malty character to it.
I know if I use the honey I will have to boil it for 5 minutes to covert the sugars. I was thinking of using 1 gallon of the juice for that then cooling it and blend with the rest of the 5 gallons...
ive been reading somewhere that american sugar sucks for brewing - tho i admit i dont really understand why, nor have i had any problems with it. turbinado - or raw sugar - is a better alternative. again - i dont know why.
...igz...
Sooo I have been looking at cider recipes on line and almost all call for about 2 pound of corn sugar....
I am thinking of substituting the corn sugar with a pound of honey and a pound of brown sugar...
Any thoughts?
wormwood cider = Rosemary's cider.
i actually have way too much amarillo right now, and will likely attempt just that.
but i will say, dont be afraid. ciders are easy, and dont take much time. these things are ready in about 2 weeks tops. start simple. get 5 gallons of juice, no preservatives, whatever yeast you want to try - belgian, british, american. no need to cook anything. pitch the yeast, and come back in 10-14 days.
...igz...
yes, i like mine highly carbonated actually. with the yeasts i tend to use, they dont drink right if still. i have always carbed in the keg, ive never tried to bottle these.
...igz...
Do you carbonate it?
for my ciders, i take 5 gallons of AJ from target. the half gallons are usually cheaper than the full gallon jugs.
i typically use a champaign yeast or something high attenuating to cut back the sweetness. i like them dry. if im not putting in any flavoring, i pitch right in. there are cider yeasts out there, but i didnt care for them. i also frequently use saison yeasts, with mixed results. some say to throw in a campden tablet before pitching to kill off any ambiant yeast apples are known for, but ive almost always pitched without. i sometimes use a half gallon of cider instead of juice for a more interesting taste. spicing them is always nice - i use the usuals - cinnamon, clove, allspice. the cider i am brewing now has that, and also my secret weapon - jamaica flowers (pronounced Hamaica, and is hibiscus).
i have thrown in both apples and pears to some batches, i liked it with the pear.
so - basically, do what you want, explore. maybe some pumpkin apple, maybe some apple cran, ima try an apple fig soon.
when infusing flavors, i heat 3 gallons of juice to about 165 for maybe 30 min stewing it all together. ive left the ingredients with fermentation and ive fermented clean. i find clean gives better results as some of the spices or flowers, or whatev else can become overpowering. ill leave the cinnamon in there tho.
...igz...
Damn! Now I'm scared, I'm looking to brew a pumpkin ale on Tuesday. We'll see how that goes. Iggi should have some good recipes for cider.