Comments on: How To Make Apple Cider http://www.savvyhousekeeping.com/how-to-make-apple-cider/ Housekeeping the smart way Thu, 09 Feb 2012 21:58:44 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Alida http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-101639 Alida Fri, 26 Nov 2010 04:40:18 +0000 http://www.savvyhousekeeping.com/?p=680#comment-101639 Hi everybody!!! Happy Thanksgiving!! :) :) Thanksgiving is one of my favorite holidays, and every yr I like to get into the mood-extend the holiday, since it were-by reading "Thanksgiving novels." For example, those stories are mostly about family and friends, about coming together to heal old hurts and showing thanks for the gift of love. ... .. - Are You Much better Off These days Than You Were four Years Ago? Hi everybody!!! Happy Thanksgiving!! :) :)
Thanksgiving is one of my favorite holidays, and every yr I like to get into the mood-extend the holiday, since it were-by reading “Thanksgiving novels.” For example, those stories are mostly about family and friends, about coming together to heal old hurts and showing thanks for the gift of love. … .. –
Are You Much better Off These days Than You Were four Years Ago?

]]> By: Savvy Housekeeper http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-83304 Savvy Housekeeper Mon, 12 Jul 2010 14:52:49 +0000 http://www.savvyhousekeeping.com/?p=680#comment-83304 Thanks Kyle! I hadn't thought of adding apple pie spice before. Thanks Kyle! I hadn’t thought of adding apple pie spice before.

]]> By: Kyle! http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-83298 Kyle! Mon, 12 Jul 2010 14:20:12 +0000 http://www.savvyhousekeeping.com/?p=680#comment-83298 I use to make hard cider every year and have a huge party with it. My recipe was very simple. 5 gal. cider 10 pounds sugar (i used white, but brown would be great) 1x Mc cormic apple pie spice. 1x stick of Cinnamon pack of champaign yeast. (this is important. I use 10 pounds of sugar and each pound in cider will equal 1% abv on top of the natural 5%. Champaign yeast will allow you to get up to about 13-15% abv.) You will get to about 13% abv on a bottle doing this wtih the remaining 2 pounds of sugar to keep it slightly sweet. The apple pie spice does amazing things to the flavor and is readily available. The cinnamon stick that you float will give it a bit of a spicy flavor as well. Just be careful as it really is as strong as it sounds alcohol wise. You would never know from the taste either. Please, i would love if someone gave this a shot as I later discovered drinking is not something i should be doing and would love to see my recipe used again. -Kyle! I use to make hard cider every year and have a huge party with it.

My recipe was very simple.

5 gal. cider
10 pounds sugar (i used white, but brown would be great)
1x Mc cormic apple pie spice.
1x stick of Cinnamon
pack of champaign yeast. (this is important. I use 10 pounds of sugar and each pound in cider will equal 1% abv on top of the natural 5%. Champaign yeast will allow you to get up to about 13-15% abv.)

You will get to about 13% abv on a bottle doing this wtih the remaining 2 pounds of sugar to keep it slightly sweet. The apple pie spice does amazing things to the flavor and is readily available. The cinnamon stick that you float will give it a bit of a spicy flavor as well. Just be careful as it really is as strong as it sounds alcohol wise. You would never know from the taste either.

Please, i would love if someone gave this a shot as I later discovered drinking is not something i should be doing and would love to see my recipe used again.

-Kyle!

]]> By: Noah http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-64860 Noah Tue, 04 May 2010 21:42:19 +0000 http://www.savvyhousekeeping.com/?p=680#comment-64860 @Chris: To ensure the yeast doesn't consume all of the sugar, most yeasts have attenuating factors. That is, most of the yeast activity will die off during the allotted fermentation time before all the sugar is consumed. This is monitored when you take your gravity readings before fermentation. For instance, before fermentation you may have a gravity of 1.45 (that's .45 higher than the density of water caused by sugar). If you have a yeast with 75% attenuation, then your final gravity would be about 1.11. This allows for 25% of that sugar to remain for "flavor" in your cider. The added sugar at the end of the process is solely for carbonation, and does not add to the flavor of the cider. @Chris:

To ensure the yeast doesn’t consume all of the sugar, most yeasts have attenuating factors. That is, most of the yeast activity will die off during the allotted fermentation time before all the sugar is consumed.

This is monitored when you take your gravity readings before fermentation. For instance, before fermentation you may have a gravity of 1.45 (that’s .45 higher than the density of water caused by sugar). If you have a yeast with 75% attenuation, then your final gravity would be about 1.11.

This allows for 25% of that sugar to remain for “flavor” in your cider. The added sugar at the end of the process is solely for carbonation, and does not add to the flavor of the cider.

]]> By: Bainerd http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-56210 Bainerd Mon, 15 Mar 2010 07:56:23 +0000 http://www.savvyhousekeeping.com/?p=680#comment-56210 I made a few gallons of wine with Welch's concord grape concentrate and it was good, but right now I am on a juice fast and ended up buying a ton of apples. I juiced 16 lbs of apples and it came out to 1 gallon so I am making hard cider with it right now. I hope this turns out good. I have a racking cane that I have never used yet and I'm thinking of getting a 5 gal glass carboy tomorrow. The cider is now brewing in a 1 gallon plastic bottle and I used Lalvin EC-1118 Active Dried Wine Yeast. I also simmered about 2 & 1/2 cups of white sugar into the cider while I was pasteurizing it. Anyway, I'm very new to this but love the whole idea of making my own alcohol. I have been brewing Kombucha mushrooms for 4 years now but I never drink it anymore because I never bottled it. Maybe this will get me more involved with the bottling process as I was just drinking the wine I made right from the gallon jugs I was fermenting it in. Thanks for the tips and advice here. I made a few gallons of wine with Welch’s concord grape concentrate and it was good, but right now I am on a juice fast and ended up buying a ton of apples. I juiced 16 lbs of apples and it came out to 1 gallon so I am making hard cider with it right now. I hope this turns out good. I have a racking cane that I have never used yet and I’m thinking of getting a 5 gal glass carboy tomorrow. The cider is now brewing in a 1 gallon plastic bottle and I used Lalvin EC-1118 Active Dried Wine Yeast. I also simmered about 2 & 1/2 cups of white sugar into the cider while I was pasteurizing it. Anyway, I’m very new to this but love the whole idea of making my own alcohol. I have been brewing Kombucha mushrooms for 4 years now but I never drink it anymore because I never bottled it. Maybe this will get me more involved with the bottling process as I was just drinking the wine I made right from the gallon jugs I was fermenting it in. Thanks for the tips and advice here.

]]> By: Savvy Housekeeper http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-46831 Savvy Housekeeper Mon, 04 Jan 2010 18:00:28 +0000 http://www.savvyhousekeeping.com/?p=680#comment-46831 Glad you like it Dennis. If you want is sweeter, you can always add a sweetener that yeast don't eat, like splenda or lactose. Glad you like it Dennis. If you want is sweeter, you can always add a sweetener that yeast don’t eat, like splenda or lactose.

]]> By: DENNIS http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-45185 DENNIS Mon, 28 Dec 2009 18:59:49 +0000 http://www.savvyhousekeeping.com/?p=680#comment-45185 OK, I've made a few batches and this stuff is not quite as sweet as ciders like woodchuck,its a little more dry. Overall, very satisfied, thanks guys! OK, I’ve made a few batches and this stuff is not quite as sweet as ciders like woodchuck,its a little more dry. Overall, very satisfied, thanks guys!

]]> By: Dennis http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-35134 Dennis Thu, 29 Oct 2009 17:46:01 +0000 http://www.savvyhousekeeping.com/?p=680#comment-35134 I'm going to bottle my first batch tonight. Looking forward to it! I’m going to bottle my first batch tonight. Looking forward to it!

]]> By: Savvy Housekeeper http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-34880 Savvy Housekeeper Tue, 27 Oct 2009 15:22:25 +0000 http://www.savvyhousekeeping.com/?p=680#comment-34880 Ha, yeah Kenneth, that's normal. It's an unfortunate part of brewing, but it passes. Ha, yeah Kenneth, that’s normal. It’s an unfortunate part of brewing, but it passes.

]]> By: kenneth http://www.savvyhousekeeping.com/how-to-make-apple-cider/comment-page-1/#comment-34535 kenneth Fri, 23 Oct 2009 06:44:29 +0000 http://www.savvyhousekeeping.com/?p=680#comment-34535 About 24 hours in and I started to notice a rotten egg/ sulfur smell coming out of the airlock. I did a little research and it seems like I'm getting what some homebrewers refer to as 'rhino farts' which is common in fermentation of ciders and lagers. Supposedly the smell should go away in a few days. (I really hope so.) About 24 hours in and I started to notice a rotten egg/ sulfur smell coming out of the airlock. I did a little research and it seems like I’m getting what some homebrewers refer to as ‘rhino farts’ which is common in fermentation of ciders and lagers. Supposedly the smell should go away in a few days. (I really hope so.)

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