Cider

I brewed, finally! Erin bought some raw cider from Fowler’s Family Orchard. Here’s the very simple recipe:

5 gallons raw apple cider
1 sachet Red Star Pasteur Champagne Yeast

Make a 1 qt starter culture. (Use a little yeast nutrient if you like.)

When the yeast is ready, heat cider to 170° F. Keep at this temperature for 40 to 60 minutes. Chill cider and decant into sanitized carboy. Add yeast and shake vigorously. Ferment at 70° F. Expect 7-10 days for primary fermentation and the same for secondary.

OG 1.050.

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5 Responses to Cider

  1. John says:

    Have you tried it yet or did you just brew it? I tried to make cider a few years ago but couldn’t find any unpasteurized cider in the area. I bought some from a local farm that has you-pick-em orchards, and the person selling wasn’t sure if it was pasteurized or not. I’m assuming it was because I couldn’t get it to ferment at all.

  2. cbd says:

    I just brewed it. It’s less than 24 hours old, and chugging merrily away now.

    Fermentation can be stopped by a wide variety of things. They might have added some sulfite, vitamin c, or other stuff to the cider to keep the wild yeast that are almost always associated with apples from taking off. We’ve been buying this stuff since early August, and if we don’t drink it in four or five days, it starts getting fizzy.

    I bought unpasteurized because I wanted to pasteurize it myself; a lot of folks use flash-pasteurization, which is hot enough to kill bacteria very quickly, but also breaks down aromatics. I prefer the low-heat, more time method.

  3. John says:

    Oh, that’s right. I’d figured out at the time that it was probably added sulfite that kept it from fermenting and checked the label and it did indeed have sulfite in it. It pays to check one’s brew log notebook rather than rely upon 4-5 year old memories!

  4. cbd says:

    My brewing is much better now that I am keeping records.

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