CIDER

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Fraoch
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CIDER

Post by Fraoch » Tue Jan 27, 2004 7:14 am

Anyone know anything about the best way too make a dry cider from scratch?????In other words, using a large amount of apples etc.Was thinking of using a champagne yeast,anyone able to shed some light??????
Thanks and cheers!

fraoch

fitz
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a couple

Post by fitz » Tue Jan 27, 2004 8:10 am

depending on the % of alc desired, you should pick your yeast. Champagne Yeast will make a clean taste, but a high % of alc. With cider, you will want to sweeten it back at least slightly, or you'll lose the flavor of the apple.
Danstar ecs 1118 is a good yeast to use that won't give you a 20+ % alc. buy some wine conditioner or make your own out of SS and meta-bisulfate

dohertyd
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Yeast

Post by dohertyd » Tue Jan 27, 2004 11:53 am

All of the cider recipes I've seen call for champagne yeast.

fitz
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As I stated

Post by fitz » Tue Jan 27, 2004 12:40 pm

As I stated, depending on the alc% you want to achieve, all yeasts are not equal. I used Champagne yeast on a pear/Concord wine last year that didn't stop fermenting until it had a very substantial alc% If you want to taste the fruit, some sweetner will have to be added if the terminal gravity isn't high enough in unfermented sugars.

Fraoch
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Thanks for the replies....

Post by Fraoch » Wed Jan 28, 2004 7:06 am

Cheers guys,i wasnt sure how to make a good cider.I was thinking of arresting the fermentation process at around 1.005 by dropping the temperature to point of freezing and removing the yeast,after all isnt this called "champagning" or something.i heard of someone who puts his conditioned beer bottles upside down in the freezer till it almost freezes, then when the crown seal is removed it pulls the yeast from the neck leaving a perfectly clear beer.
But back to the point, i was going to do something similar to leave an apple flavour but get a good dry cider also.Guess i should go and read up really.

Fraoch

fitz
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You don't have to freeze

Post by fitz » Wed Jan 28, 2004 7:36 am

You can kill off the yeast, and keep it from fermenting with a one two punch of Camden tablets and a potasium sorbate. Most store bought wines contain both of these although they say to use them with caution. Some people are alergic.

Fraoch
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Unnatural substances

Post by Fraoch » Wed Jan 28, 2004 7:54 am

Thanks Fitz,
freezing is not a problem as there is an upright freezer to use( im doing this for a friend),apart from that, im a real pain in the butt when it comes to keeping everything as natural as possible and have always shyed away from using anything apart from the base ingredients.

Thanks Fraoch

fitz
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Not a problem

Post by fitz » Wed Jan 28, 2004 8:43 am

I have been called a Rienboltist myself. The only thing with the freezing approach, make sure you don't let it get to fermenting temps after it is bottled. What a mess, or sparkling cider.

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