• Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure.
    Jump in and join the conversation! You can learn more about the upgrade and new features here.

Cider Recipe for Christmas

S

stone-ok

Does anyone have a good recipe for Apple Cider/Hard Cider/Cyser etc...

I am looking to make a 5 gallon (or so) batch for Christmas.  I have Googled and found several, but trust the smart people who use BeerSmith. :)  Also, the majority of them are for 1 or 10 gallons, and I was unsure as to whether I could scale them and still retain the flavor.

Any, and all, suggestions would be appreciated.  I would prefer for it to be sweet, and I will be bottling it for gifts.  ABV % is not a priority, it can be high as long as it is well balanced with the flavor.  If the ABV is questioned, then something no lower than 6 or 7% would be preferred, and up to 10 or 12%.

Thank you all in advance for your help.
 
I'll have to dig up a Cyser recipe I made and add it to beersmith.. but it was basicly....

15lbs honey.
3-4 US gallons of apple juice/cider (fresh is better)
cinnimon to taste (I added 3 sticks for a nice bite)

heat teh apple juice to 175F-185F and hold for 30 mins to kill the nasties

add honey stirring constanlty to avoid burning.
skim the foam that forms... return to 175F-185F  for 30 mins..

cooled and pitched yeast (White labs Sweet Mead yeast)

you can add any clarifying agents you want... or any other additives...  there should be plenty of nutrients in teh honey and apple juice for a good strong ferment.

If I can find the exact recipe I used before I'll post it... it's been a few years. I did take 1st in a local contest with this one... it was 3 weeks in the bottle at the time :D one comment from teh judges was... tastes like liquid apple pie.   ABV was 12%

With a base of honey and apple juice you can tinker with it til you get exactly what you want... but at least it's a starting point

MysticMead~ Where Brewing and Magick Meet!
www.mysticmead.com
 
Thank you for your reply, and the recipe would be greatly appreciated (if you do happen to come across it).  Either way, this does give me a good starting point.

Thanks again,
Stone-ok
 
Heres my recipe. I actually just sent it to brad as well. should be posted for download soon.


Waterford Hard Cider


Type: Extract
Date: 10/17/2006
Batch Size: 10.00 gal
Brewer: Salvatore Greco & Dennis Youman
Boil Size: 11.42 gal Asst Brewer: 
Boil Time: 0 min  Equipment: My Equipment 
Taste Rating(out of 50): 45.0  Brewhouse Efficiency: -
Taste Notes: 
 
Ingredients

Amount Item Type % or IBU
40.00 lb Apple Juice (2.0 SRM) Extract 95.2 %
1.00 tsp Acid Blend (Primary 0.0 min) Misc 
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc 
2.00 lb White Raisins (Primary 0.0 min) Misc 
10.00 items Cambden Tablet (Primary 0.0 min) Misc 
2.00 lb Brown Sugar, Light (8.0 SRM) Sugar 4.8 %
1 Pkgs English Cider Yeast (White Labs #WLP775) Yeast-Wine 


 
Beer Profile

Est Original Gravity: 1.049 SG
Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.008 SG
Estimated Alcohol by Vol: 5.2 %  Actual Alcohol by Vol: 5.5 %
Bitterness: 0.0 IBU Calories: 219 cal/pint
Est Color: 7.0 SRM Color: Color 

 
Mash Profile

Mash Name: None Total Grain Weight: 40.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 


 
Mash Notes: -
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 7.6 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F 
 
Notes

$15.00 for the fresh cider at goolds. 3 varieties of apples. Took reading on 11/18/06 fg: 1.008. Tastes great! dry and smooth .11/19/06 transfer intp Tertiary for 10 more days. poured 3 growlers for Thanksgiving Will bottle on 11/29/06.
 
Back
Top