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Thread: Hard Cider

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    Default Hard Cider

    Figured i would start a discussion on hard cider.
    I have made two batches of hard cider with cider from a local orchard and they both turned out great.
    The second batch was the better of the two, I used 6 gallons of cider, 7 pounds of brown sugar, and dry wine yeast. It had a very pleasant dry taste and would flat knock you on your ass if your not careful. I have also make several very tasty homebrew all grain beers.
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    I recently made a batch -- no added sugar, wine yeast. Not much alcohol, but a nice taste. I'll do it again, this time with added sugar. One lb per gallon should give a nice high alcohol reading!

    I don't know if commercial dry cider is available. I'll have to check the liquor store on my next trip.
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    Senior Member Pops!'s Avatar
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    i love cider.. blackthorn mostly... but my local grocery only sells wyders.. i'll have to try making a batch.. where do i buy wine yeast?

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    you can order yeast online or get it at a homebrew shop. make sure to get some type of brewers yeast and not bread yeast.

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    Senior Member Galopede's Avatar
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    I have a friend with an orchard of cider apples, perry pears and plums and also a small cider mill. We make the cider and perry every autumn.

    No yeast or sugar is used, the fruit is crushed then put through the old stone press and into the barrels where it starts to ferment naturally from the yeasts that are present on the fruit.

    The final cider is around 10% BV. We prefer the perry over the cider to be honest, and the plum jerkum is quite a tasty falling down juice as well!
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    I confess that, as far as I know, I've never drank hard cider. Coincidently I'm reading 'John Adams' by David McCullough (great book, highly recommend it) and I read that for years our 2nd president started his mornings with a gill, whatever that is, of hard cider. Here is a little treatise on the history of the stuff with some recommendations on brands down page. Wandering Aengus Ciderworks - WSJ Article Bottoms up.
    Be careful how you treat people on your way up, you may meet them again on your way back down.

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    Quote Originally Posted by vthomlinson View Post
    i love cider.. blackthorn mostly... but my local grocery only sells wyders.. i'll have to try making a batch.. where do i buy wine yeast?
    Victor- Isn't there a BevMo up in your neck of the woods? I know they carry a few different brands of cider.

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    If you want to make hard cider make sure you get cider without any preservatives, if you get the regular cider from the grocery store the preservatives will kill the yeast. Unpasteurized cider from the mill is the way to go. I haven't been able to find preservative free cider in the store so hard cider making is seasonal for me, i only make it when i can get fresh cider from the mill. I haven't yet tried fermenting with the natural yeast in the cider but i have heard of many people having great results doing so, you just have less control over the final product.

    Matt
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    Senior Member Galopede's Avatar
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    I get very confused with the American terminology here! In Britain, what you call cider, we call apple juice. What you call hard cider, we call cider! I have to read twice!

    If anyone's interested in trying making their own, a good simple starting place is to Google "turbo cider". Simple recipes for making a gallon or so of "hard cider" from supermarket apple juice. Very quick and not a bad drink!

    Gareth

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    Quote Originally Posted by Galopede View Post
    I get very confused with the American terminology here! In Britain, what you call cider, we call apple juice. What you call hard cider, we call cider! I have to read twice!

    If anyone's interested in trying making their own, a good simple starting place is to Google "turbo cider". Simple recipes for making a gallon or so of "hard cider" from supermarket apple juice. Very quick and not a bad drink!

    Gareth

    What do you call apple juice?

    From Wiki:
    Nomenclature



    Vintage farm yard manual apple press. The grinder fills one slatted basket, which is then alternated into position under the pressing screw.
    While the term cider is used for the fermented alcoholic drink in most of the world, the term hard cider is used in the United States and much of Canada. In the United States, the distinction between plain apple juice and cider is not legally well established.[3]
    Some individual states do specify the difference. For example, according to the Massachusetts Department of Agricultural Resources "Apple juice and apple cider are both fruit beverages made from apples, but there is a difference between the two. Fresh cider is raw apple juice that has not undergone a filtration process to remove coarse particles of pulp or sediment. Apple juice is juice that has been filtered to remove solids and pasteurized so that it will stay fresh longer. Vacuum sealing and additional filtering extend the shelf life of the juice."[4] In Canada, the Canadian Food Inspection Agency also regulates "unpasteurized apple cider".[5]

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