hollombe@ttidcc.UUCP (Jerry Hollombe) (02/25/85)
Having had a few requests by mail, I'm posting my recipe for hard apple
cider. My version is based on a recipe taken from the "Wine-Art Recipe
Booklet", edited by Barbara J. Milligan, with some minor modifications of
my own. I believe Wine-Art went out of business a long time ago, but they
used to be located at 4324 Geary Blvd., San Francisco, CA, 94118, if anyone
cares.
_APPLE CIDER_
Yield: 1 U.S. gallon sparkling cider.
INGREDIENTS EQUIPMENT
1 gallon fresh Apple Juice Primary fermentor
Sugar to S.G. 1.060 Secondary fermentor, gallon jugs or
1/2 teaspoon Pectic Enzyme Powder carboy
1/2 teaspoon Acid Blend fermentation lock to fit secondary
1/4 teaspoon Grape Tannin fermentor
1/4 teaspoon Yeast Energiser syphon hose
1 Campden tablet hydrometer set
Andovin Wine Yeast soft drink or beer bottles
1 Ascorbic Acid tablet crown caps
(1 teaspoon/5 gallons) bottle capper
Starting Specific Gravity should be 1.060 Acid .5%
METHOD
The original recipe calls for an apple crusher, a cider press, and a _lot_
of apples. Since this isn't convenient to keep in a small apartment, I
just buy gallon jugs of apple juice at the supermarket. Be sure to use a
brand that says _Contains No Preservatives_ on the bottle. Preservatives
are used to prevent fermentation.
Dissolve Campden Tablet in small amount of water and stir into juice.
Adjust the sugar so that the starting Specific Gravity is 1.060. Add all
the other ingredients, including the yeast. Ferment in primary fermentor
for 3 to 5 days or until Specific Gravity is 1.020. Syphon into gallon
jugs or carboy and attach fermentation locks.
Rack in approximately three weeks, when Specific Gravity is 1.000 and add 1
Ascorbic Acid tablet per gallon (1 teaspoon per 5 gallons).
When cider is clear and stable (about another month), syphon into primary
fermentor. For each gallon of cider dissolve 2 oz. white sugar and stir
gently. Siphon cider into bottles and cap with crown caps.
Age three months.
NOTES
As implied in the "method", the recipe can be expanded for multiple
gallons. I generally brew 5 U.S. gallons at a time and use an old glass 5
gallon water bottle for a secondary fermentor (the new plastic ones are not
suitable as they allow the cider to oxidize). Just multiply the
ingredients by the number of gallons.
Although the cider will be drinkable (barely) after three months aging, I
recommend aging much longer if you have the patience (another reason to
make up large batches). Even another 3 months will smooth it out
noticeably. Two to three years aging will give you a product to be truly
proud of (I call it apple champagne).
Never store aging cider above floor level -- bottles can crack or even
explode under some conditions. (I learned this lesson the hard way -- what
a mess!) Don't use no-return bottles, they aren't strong enough to contain
the pressure.
Equipment and further advice can be obtained from your local hobbyist wine-
making shop.
Enjoy!
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The Polymath (Jerry Hollombe)
Citicorp TTI If thy CRT offend thee, pluck
3100 Ocean Park Blvd. it out and cast it from thee.
Santa Monica, California 90405
(213) 450-9111, ext. 2483
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