Discussion in 'The Smokehouse' started by SKEETER McCLUSKEY, Sep 18, 2019.
anything to do with hard cider,post it up.
I drink too much of it sometimes.
4 gallon fresh from the orchard
Haven't made any in long while ,was thinking about some cider a few days ago.
This is my carbonation test bottle
We make several 5 gallon batches a year with nottingham ale yeast. Will mix up a batch this weekend and post some photos.
So did you add sugar to get to 1.090? That's going to be a lot of alcohol. Well into the teens if your yeast can handle it.
Any flavors? Gluten free!
yeah i added 1 cup per half gallon....one batch came out at 13.1% and the other about 11.8%.
i used EC1118 so no worries about too much alcohol
later this season im gonna try flavors..... maybe adding peach or razberry
that juice pic was back in the summer i couldnt find any cider without preservatives so i got juice for my fix...
I got to get back up to the mtns to get some.. If I recall last recipe 200 gallon cider (hand pressed) 10 pounds raisins, 20 gallon of each of molasses and maple syrup. Waited 3 weeks and placed into quart canning jars..
Taste : sweet & smooth
Alc% : unknown. But be careful
After. : stay close to outhouse
Plain old Costco apple juice has no preservatives. Heat pasteurized and runs about 1.050 gravity. Add 2# of brown sugar to 5 gallons and you’re up over 8% which is pretty comfortable.
After fermenting totally dry, I kill the yeast and then backsweeten and flavor with three cans of frozen juice concentrate. Raspberry is readily available and very good with cider. I did a honey peach once that was delightful. Wife wants to try coconut!