Hard cider

rotato

Active Member
#1
i have got descent crop of apples this year and a makeshift press (oak basket and a "c" clamp)

the cider is delicious but i want a little more punch
has anyone made hard cider?
i heard champagne yeast is good
what about natural yeasts?
 

Josh

dead in the water
#2
I wish I could give you any real advice, but I have never done it myself. However, a number of my home-brew friends have and it is wonderful to drink. So I encourage you to give it a try.

Should be a lot of info around on the net I would think.
 

bitterroot

Love vintage graphite!
#3
Rotato,
As a former homebrewer I would caution you against using any natural yeast. Believe me, you won't be happy with the result. Go to a homebrewers supply place and get some quality yeast.
 
#5
Hey Rotato,
As someone who has made wine and brewed beer, I can tell you the yeast makes all the difference. You can do okay sometimes with wild yeast making certain berry wines, but for cider you're better off finding a good yeast. You can come up with some terrible after tastes if the wrong wild yeast proliferates. Find a home brew store or web site for a recommendation, I've never made hard cider, so I couldn't tell you what works. There's a good home brew store in East Bremerton, I think the owner's name is Bill. Give him a call, he would definitely know. Let us know how it turns out.
Eric

P.S. Chantrelles are out!! Have you picked any yet?
 

rotato

Active Member
#6
thanks for the info gentleman

if it is tasty i will bring it to a local chum creek to share

and yeah there some shrooms out there
common law brought this back
 
#9
I have about 4 gallons of juice from our trees. We didn't have a press so we juiced them. Its fermenting nicely. I used champaign yeast because it can tolerate higher alchohol levels than beer yeast. I added a lb of brown sugar and a lb of honey. Its my first batch so we will see. Hopefully it works out and is potent. Initial gravity readings suggest finished abv. of 10 percent.
 

Bob Triggs

Stop Killing Wild Steelhead!
#10
I have about 4 gallons of juice from our trees. We didn't have a press so we juiced them. Its fermenting nicely. I used champaign yeast because it can tolerate higher alchohol levels than beer yeast. I added a lb of brown sugar and a lb of honey. Its my first batch so we will see. Hopefully it works out and is potent. Initial gravity readings suggest finished abv. of 10 percent.
Could you detail how you went about doing this? Ie; mixing sequence, amount of yeast, conditions, time and temperatures for fermentation. That would help a lot.
 
#11
Sure. Juice went straight into carboy. Campden tablets were added to kill wild yeasts. Yeast nutrient added at the same time. Exact amounts followed instructions on label. At this point I let it sit for a few days so the chems can do their thing. Added sugars. One packet of champaign yeast went in which should be enough for five gallons. Primary fermentation lasted about 9 days at after which I racked. Room temp was in the 60 to 70 degree range. Bottled about two weeks later. If I were to do it again, which I will, I would contemplate using a different yeast as my cider came out very dry as the champ yeast is able to ferment basically all of the available sugar. I left it still (didn't carb) and put it in wine bottles. Tastes good now and will only get better. There are so many ways to do it, and its relatively hard to mess up unless you aren't careful with sterilization. Fun project!
 

rotato

Active Member
#12
thanks Snarky

i got caught up with other stuff (new chickensand puppy and chums) so the apples are still on the tree

need to get supplies soon to create some tasty cider
did you know that johnny appleseed was planting trees for hard cider not desert apples?
thanks for all the info gents
 

ten80

Active Member
#13
I use the exact same protocol as Snarky, except that I didn't add any sugars. I expect an ABV of around 5%.

Trying Safale 05 yeast on my current batch of cider. It was recommended by someone with professional brewing experience. I have used Wyeast and White Labs cider yeasts in the past with decent results (only decent because I used store-bought juice). They are safe choices if you want to make a more mellow, slighty sweet cider.
 

headstrong1

youngish old guy
#14
I make a batch every year. I do not add anything but the yeast, just pitch some active yeast ASAP after pressing. In the past I've used champagne, but this year I just pitched some London Ale yeast I cultured from homebrew. It worked great, much faster than champagne (4 weeks vs. 10 weeks). The level of alcohol in cider is not enough to slow a good beer yeast particularly one designed for high gravity brew such as a London Ale or IPA. You could not taste any difference. I can tell you the liquid yeasts in the activator packs are best for fermenting at home. The champagne yeasts I've seen have been the dry packets and they work but they should be already going (i.e. primed with some pasteurized juice and actively fermenting before you press), otherwise you should first use the yeast killer tablets or boil the juice to avoid contamination. Have fun!
 

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