Hard Apple Cider

I am thinking about making some hard apple cider during school this semester to save some money.  Has anyone else done this before?  If so, any advice?  I've been reading up on it, and it doesn't seem too hard, the only thing I might have to worry about is it stinking up my dorm but that's it. 

Hard Cider is as simple as cider + yeast. Now, you might want to boil the cider before starting to kill off any wild yeast and bacteria first.
I accidentally made some (the wild yeast just went wild), and it was delish.

Just google around for some more info if you feel the need.
And yes, it does kinda stink, you could try putting a balloon on the top of the jug.

e: As for type of yeast, it makes a difference as far as taste goes. Yes, baking yeast will make alcohol, but it will taste terrible, get champagne yeast if you can.

Edited by BARREL BREAK - 07 August 2008 at 5:23pm

Like what tallen said, get the right apples. If you go to a cider mill and tell them what you want, they might be able to press it for you then and there. A lot of our local apple crop was damaged due to hail this year so cider prices in the fall are supposed to be low, no doubt my sister will make a few 12 gallon batches. We have two 6 gallon containers with airlocks for the purpose. Champagne yeast will give you the highest alcohol content, wine yeast might give better taste. We add sugar, or honey, depending on what we are going for with flavor. The best trick we've learned is to add white raisins, sometimes the cider will take on a slightly metallic taste, the raisins seem to absorb the nastyness without adding their own flavor. Her last batch was probably the best I've had. Anyway, word of warning: Respect cider. You will be feeling pretty good for a while, you may even think you can drink a lot of it. It's going to be twice as alcoholic as a decent beer and go down like nothing. You will be fine and buzzed one minute, then retarded an/or puking the next. Hangovers with that stuff are terrible. I would not recommend drinking 2 liters in a sitting. 

Oh, one other thing, make sure that you wash your apples prior to pressing if you aren't going directly to a cider mill. They may either have a food-grade wax coating or sulfur/sulfite dusting to prevent fungal growth which can retard or kill your yeast.

anyway you could press the apples fairly simply? minus the obvious of course, that being an apple press.

also, mehs, where did you read about the stuff? i'm slightly interested in the same sort of thing

bah. homemade alcohol is nasty...

just buy the stuff at your local walgreens.

agentwhale007 wrote: Tallen, what was that stuff my Ex liked from your restaurant?

Magner's Cider I think.

Oh, and Mehs.... that first recipe is worthless. Well, not completely worthless, but you'd be making a really godawful ciser rather than cider.

Also, good meade takes a long time to make with a lot of rather expensive equipment. Stick to boiled apple cider pitched with champagne yeast and maybe a touch of dextrose to give the yeast a kick-start.

Edited by tallen702 - 08 August 2008 at 1:43pm

Brian Fellows wrote: When you're brewing anything, the first thing you have to remember is to sterilize freaking everything.  Anything that's going to be coming in contact with the batch.

word

tallen702 wrote: agentwhale007 wrote: Tallen, what was that stuff my Ex liked from your restaurant? Magner's Cider I think. Oh, and Mehs.... that first recipe is worthless. Well, not completely worthless, but you'd be making a really godawful ciser rather than cider. Also, good meade takes a long time to make with a lot of rather expensive equipment. Stick to boiled apple cider pitched with champagne yeast and maybe a touch of dextrose to give the yeast a kick-start.

Thanks for all of your help tallen, this will for sure weed out any not so good ways of going about making cider. 

So I am thinking of doing it this way:
Going to get a gallon jug of cider from a local orchard (all natural of course), not going to worry about the type of apple for now, it's all just for fun the first few tries...
Purchasing a packet of champagne yeast.
Sterilize the hell out of the jug I'd be using (would you recommend emptying it out, washing out with a splash of bleach/water?).
Dump out enough cider so there's about 2 or so inches from the top.
Cap it, shake it up for about 5 minutes?
uncap it, put in all the yeast?  Or should I use half the packet?  I've seen a few different methods, I am not sure which one to go with...
Put either a piece of plastic wrap with a hole on it for the lock, or a balloon (sterilized too?)
Place it in a dark cool area for about 1 week.
Rack.

????

Profit.

Also, I heard about putting cinnamon sticks in too while it ferments, would you recommend doing this?
I am going to start within about 2-3 weeks when I get back to school, so I am trying to find the best way possible to get some decent tasting cider.


Edited by Mehs - 08 August 2008 at 5:12pm

Started it last Thursday, looking great so far!

Left: Simply Apple + half packet of baking yeast + cinnamon sticks

Some off brand cider + half packet of baking yeast + cinnamon sticks + sugar + a few apple slices (green and red apples, don't even know the type)

So far still fermenting, so far still good.  No vinegar yet.

I'll post up the final product.....if I get to it after drinking it. 




Edited by Mehs - 07 September 2008 at 3:44pm