Looking for a good Hard Cider recipie

[Jersteeb]

I am looking for a good hard cider recipie..... anyone out there have any good suggestions? Edited by: Jersteeb

 

[NorthernWinos]

Welcome Jersteeb....Glad you found your way here....

This is a recipe we have used several times....It might strike your fancy.

http://www.finevinewines.com//Wiz/forum/forum_posts.asp?TID=6866

Merry Christmas!!!!

 

[smikes]

I added oak to my secondary for two months. Came out real nice. Also added 1/2 lbs per gal chopped raisens to fermenter.

 

[GrantLee63]

I also like to oak my ciders, but I typically add the oak up-front in the primary where I keep it 3-4 months, then rack off the oak and lees into secondary for 8-9 months, then rack into a tertiary for a year. I like my ciders to be at least 2 years old before kegging.


I use fresh pressed non-pasteurized, preservative free cider that I buy from a local mill (typical SG's of 1.050-1.055) , and find that White Labs WLP775 English Cider Yeast, or Wyeast 4766 Cider Yeast gives me the flavor and aroma profiles I prefer. I add no other ingredients.


- GL63

 

[joeswine]

like your fermenter were did it come from?

 

[GrantLee63]

Thanks Joeswine ..... I got it from a member of a local brew-club here in SE Michigan.

 

[NorthernWinos]

GrantLee....That sounds like a really good cider...You have a lot of patience....they say good things are worth waiting for.

 

[GrantLee63]

GrantLee....That sounds like a really good cider...You have a lot of patience....they say good things are worth waiting for.

Most people drink their ciders way too early ..... the key is to make it every year because then, only the first two years are going to be difficult! If you wait two years before drinking it, but make it each and every year, you will always have properly aged and conditioned cider on tap, year after year.


At least that's the logic I use!

- GL63


PS Good thing are indeed worth waiting for !!!

 

[Wade E]

Next year im going to make some as we have a really good place to buy fresh cider, they even sell barrels and carboys there for doing this and 2 different kinds of cider, 1 like Grant speaks of that is totally untouched and another that they use UV lights to kill off bacteria. Will probaly beer bottle it or keg condition it or maybe both.