Hard Apple Cider
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Category: News And Views
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URL: http://www.tippmannsports.com/forum/wwf77a/forum_posts.asp?TID=177305
Printed Date: 30 January 2026 at 6:47pm
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Topic: Hard Apple Cider
Posted By: Mehs
Subject: Hard Apple Cider
Date Posted: 07 August 2008 at 1:42pm
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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. ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Replies:
Posted By: Benjichang
Date Posted: 07 August 2008 at 1:44pm
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I've only made homebrew beer before, and it's not hard to do at all. As for cider, I think BarrelBreak or Tallen can help you.
-------------  irc.esper.net #paintball |
Posted By: BARREL BREAK
Date Posted: 07 August 2008 at 5:21pm
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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. |
Posted By: tallen702
Date Posted: 07 August 2008 at 5:59pm
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In addition to what Barrel Break already said, it is important to have an idea of what kind of body and acidity you are looking to achieve with the final product. I've found that Northern Spy apples tend to give you a sweet and mellow body. Using Granny Smith apples is going to give you a higher acidity in the finish, with less sugars and a lower ABV due to the fact that very few yeasts will stand up to the acidity of the GS apple. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: rednekk98
Date Posted: 07 August 2008 at 10:23pm
| 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. |
Posted By: unvolution
Date Posted: 07 August 2008 at 10:28pm
personal experience |
rednekk98 wrote:Posted By: tallen702
Date Posted: 07 August 2008 at 11:27pm
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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. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: choopie911
Date Posted: 07 August 2008 at 11:31pm
Haha! |
Posted By: GI JOES SON
Date Posted: 07 August 2008 at 11:37pm
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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 |
Posted By: agentwhale007
Date Posted: 08 August 2008 at 1:53am
| Tallen, what was that stuff my Ex liked from your restaurant? |
Posted By: sporx
Date Posted: 08 August 2008 at 2:46am
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bah. homemade alcohol is nasty...
just buy the stuff at your local walgreens. ------------- 
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Posted By: Mehs
Date Posted: 08 August 2008 at 3:53am
I was thinking of a way to save money during school, and I remember my co-worker talking about it awhile back. I've been looking it up on various websites, there are a lot of ways to do it. I liked this one the best though: http://www.wikihow.com/Make-Simple-Hard-Cider - http://www.wikihow.com/Make-Simple-Hard-Cider Also I found this while looking, I might actually have to try it too: http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm - http://www.stormthecastle.com/mead/fast-cheap-mead-making.ht m There are plenty of orchards around where I go to school, so finding fresh organic cider shouldn't be a problem. Also, would adding cinnamon sticks while it's fermenting be worth it? ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: tallen702
Date Posted: 08 August 2008 at 1:39pm
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. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: Brian Fellows
Date Posted: 08 August 2008 at 2:00pm
| 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. |
Posted By: evillepaintball
Date Posted: 08 August 2008 at 3:06pm
word ------------- 
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Posted By: stick_boy_2002
Date Posted: 08 August 2008 at 4:07pm
i drank quite a bit of apple jack and homemade wine my friend had one night about 2 years ago. all i remember is drinking it puking an hour later and waking up the next morning baking in the sun. ------------- 
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Posted By: Mehs
Date Posted: 08 August 2008 at 5:10pm
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. ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: GI JOES SON
Date Posted: 09 August 2008 at 12:10am
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update with how it turns out. i would have to go upstate to get some decent real cider i think though...shouldnt be too hard though. |
Posted By: Mehs
Date Posted: 07 September 2008 at 3:44pm
 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. ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: little devil
Date Posted: 07 September 2008 at 3:57pm
| Jenkins hits? |
Posted By: mbro
Date Posted: 07 September 2008 at 8:57pm
http://www.midwestsupplies.com/ - Stock up on some cheap dry wine and champaign yeast I can vouch for that website, it's the only place I buy homebrew equipment, good service and good prices. Also, consider investing in an air lock and a glass jug, you won't be able to sterilize the plastic milk jug properly. Sterilization is key when you're going to ferment anything. ------------- 
Don't blame me, I voted for Kodos. |
Posted By: BARREL BREAK
Date Posted: 07 September 2008 at 9:52pm
| Baking yeast? That is going to taste terrible. |
Posted By: Ford
Date Posted: 07 September 2008 at 10:03pm
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I think he just wants to get drunk fast.
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Posted By: JohnnyHopper
Date Posted: 07 September 2008 at 10:05pm
? Because hooch is always 80 proof  ------------- My shoes of peace have steel toes. |
Posted By: Ford
Date Posted: 07 September 2008 at 10:17pm
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I meant I don't think he really cares what the hell is tastes like as long as he can get drunk by drinking it.
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Posted By: Mehs
Date Posted: 08 September 2008 at 3:29pm
He is correct! This is more of a "can I pull it off easily in the dorms" type of deal, it was really a huge spontaneous decision to make it. Also, it was the only yeast available at the time, I actually went to a few different stores and tried to find different yeasts, only baking yeast was available though. So far, there has been no issue of it smelling, so the next batch I plan on doing it right (especially if I can find a gallon jug around here...). Any recommendations on recipes? ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: PaiNTbALLfReNzY
Date Posted: 08 September 2008 at 3:46pm
| Your cider operation looks less that reputable, but the cinnamon one sounds good. |
Posted By: tallen702
Date Posted: 08 September 2008 at 4:08pm
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Well, to do it right, I suggest:
5G Apple cider (filtered if you want something nice and clear) 1 packet pitchable champagne yeast 1 packet yeast nutrient (follow directions from packet) 1 packet pectin enzyme (to break down pectin if you use a sour apple or other high-pectin fruits) 1 packet dextrose (priming sugar) 48 Bottles 50 bottle caps 2 packets sanitizer (you need to sanitize your equipment AND bottles) 1 month of patience. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: rednekk98
Date Posted: 08 September 2008 at 4:43pm
| tallen, I'm going to have to go against you on the filtered part. Filter the mess before you bottle it, or wait longer even after you bottle it. You might get some sediment, just decant it. Most of the sediment seems to drop to the bottom after the alcohol content kills the yeast(or they run out of food, whatever comes fist) we seem to get better cider from the unfiltered stuff. Then again, you're an expert on almost everything imaginable, and foodstuffs is your specialty. |
Posted By: DaveEllis
Date Posted: 08 September 2008 at 5:40pm
You must stand strong with your country bumpkin roots! |
Posted By: Benjichang
Date Posted: 08 September 2008 at 7:37pm
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Just bought some Woodchuck Amber because of this thread.
------------- irc.esper.net #paintball |
Posted By: tallen702
Date Posted: 08 September 2008 at 7:51pm
Filtering it yourself (before or after) means you're going to have to use the pectalayse enzyme to break down the pectin so it doesn't clog your filter. If you get pre-filtered cider, there's no issue. However, if you don't care about cloudiness, go unfiltered and don't use the pectic enzyme, it's all a matter of style. Regardless of filtering, you're still going to get yeast in the bottle which will produce the CO2 by feeding on the dextrose, you'll have that settle out and it is good to let it age on the "lees" if you've got more patience than thirst. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: Mehs
Date Posted: 09 September 2008 at 12:57pm
I actually plan on getting a 5 gallon jug, and doing this at my brothers house. Thanks for the recipe, this will help me a lot! ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: PaiNTbALLfReNzY
Date Posted: 09 September 2008 at 2:55pm
| Tallen, I have to ask; why 48 bottles and 50 bottle caps? |
Posted By: tallen702
Date Posted: 09 September 2008 at 3:03pm
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Because you're bound to screw up at least a cap or two in the capping process. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: PaiNTbALLfReNzY
Date Posted: 09 September 2008 at 3:04pm
| Planning for success...I like it. |
Posted By: tallen702
Date Posted: 16 September 2008 at 10:19pm
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So, Mehs, how's your's coming along?
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Posted By: Mehs
Date Posted: 16 September 2008 at 10:50pm
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So far not going the best, haven't had enough time this past week to plan everything out/get supplies. My main concern is the size of a 5 gallon jug...I live in a tiny space so that may not work out (especially with my roommate around). So I am looking for other options for that atm. ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: evillepaintball
Date Posted: 16 September 2008 at 10:56pm
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get one of those water mats they make for truck beds and
make it in that. that way you can sleep on/guard your brew while sleeping in comfort at the same time. -------------
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Posted By: tallen702
Date Posted: 16 September 2008 at 11:19pm
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How'd the initial batches go?
As for the jug/carboy taking up room, it's not too bad, just tuck it in a little-used corner. You'll want to keep it out of direct sunlight as that will kill the yeast and give off-flavors to the brew as well. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: Mehs
Date Posted: 17 September 2008 at 12:03am
Haha, initial batches were well....of course bad tasting, but they did get the job done like I wanted  I've been looking up different carboys, my roommate might actually have one at home, he might get it around homecoming for his hometown. After that I may finally get started. Does plastic or glass matter at all? ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: tallen702
Date Posted: 17 September 2008 at 12:15am
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Doesn't matter too much. As you progress in your brewing technique, you'll eventually want to switch to glass so you can check on things like the depth of the yeast die-off, the height of the "raft" of active yeast that floats to the top, etc. Carboys also are more resistant to scratches on the inside which can trap old yeast/bacteria which can foul up your brew if you don't get it thoroughly clean.
For your next batch, I highly suggest grabbing some champagne yeast or the "english cider" yeast from Midwest Supply (links were on the first page I think?). I got some champagne yeast from there for $12 including shipping via Fed Ex. It's a nice white-labs pitchable strain that you just toss into the wort/mash when it is at the right temperature (usually around 70*F) Of course, if you don't care about the taste and just want to get effed-up. You can get some 24 or 48 hour "turbo yeast" which ferments out to something like 18-20% ABV in a single fermentation. The hour-designation in their names tells you how long it takes to get to that 20% ABV. P.S., Meh's what state do you go to school in? ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: procarbinefreak
Date Posted: 17 September 2008 at 12:32am
| he's in wisconsin i believe. |
Posted By: tallen702
Date Posted: 17 September 2008 at 1:00am
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Ohh! A loophole state! Awesomesauce!
from the US Home Brewing law signed by Pres Carter:
From the Wisconsin state laws:
So long as you are an adult (18 years of age by US statute) there's no state law saying you can't home-brew legally. Also, Wisconsin is the shiznit!
You can have your parents get you effed-up in a bar and the cops can't touch you or the bar! Double Awesome Sauce! ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: procarbinefreak
Date Posted: 17 September 2008 at 11:04am
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lol yeah, my family has taken our underage cousins to bars with their parents. |
Posted By: Predatorr
Date Posted: 17 September 2008 at 11:11am
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I'll guess that in VA you have to be 21 to home brew. Weak. |
Posted By: Mehs
Date Posted: 17 September 2008 at 11:15am
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I do enjoy that law a lot, what a great state! Anyways, I believe I will have a 5 gallon jug around mid-October. As for ingredients, I am getting the following: http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=7685 - http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID =7685 <White Labs English Cider Yeast WL775 http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=7139 - http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID =7139 <Wyeast Yeast Nutrient- 1.5 oz http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=4375 - http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID =4375 <Pectic Enzyme (powder) 1 oz. http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=4216 - http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID =4216 <Airlock 3 piece type http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=4322 - http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID =4322 <Star San- 8 oz The only thing I am not sure on what to get is the priming sugar, although I guess I don't HAVE to have it carbonated. Any suggestions on a specific brand? ------------- [IMG]http://i27.tinypic.com/1538fbc.jpg"> Squeeze Box ☣ |
Posted By: Benjichang
Date Posted: 17 September 2008 at 11:39am
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You're definitely going to want priming sugar.
------------- irc.esper.net #paintball |
Posted By: tallen702
Date Posted: 17 September 2008 at 1:07pm
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Actually, I think you can use Honey instead of dextrose for your priming sugar with cider. I think it's 1lb of honey per 5G of cider. I'll double check that figure for you. It'll add that honey-note to the brew that you might find nice. Otherwise, Dextrose (corn sugar) is great for priming if the finished product has a great flavor that you don't want to mess with as it has no real "sweetness" on it's own. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: Mehs
Date Posted: 18 September 2008 at 12:03am
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I like the idea of honey, it seems like it would add a good flavor. I let you guys know when I begin, and post some pictures!
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