The problem with describing the recipe for the cider is that it's
mostly standard homebrewing technique (only less so); if you know that
stuff, it's a nearly trivial recipe, but if you don't, there's a lot
that's not obvious. I'd be happy to loan out some of my homebrewing
books rather than having to explain generic technique.
five gallons raw cider
1-2c brown sugar (to raise initial gravity to at least 1.045)
handfull of raisins (optional)
1/4c corn sugar (for bottling)
- Put cider in fermenter. No sanitizing of cider should be necessary.
- Dissolve sugar in a small amount of water. Boil to sanitize
(around ten minutes should do)
- Add sugar to cider, add yeast.
- Put blowoff tube on fermenter until fermentation dies down
(typically a couple of days, sometimes longer depending on ambient
temperature), then raisins (if
used). Replace blowoff tube until you're sure activity won't resume
too violently (overnight should be long enough).
- Replace blowoff tube with airlock.
- Leave until fermentation activity ceases. Rack carefully for
bottling. Add corn sugar and bottle. Let sit at least 2-4 weeks
cider, sugar for gravity, added yeast, sit until done
Finding raw cider has gotten fairly hard because of bacteria
scares. Pasteurized will do fine, but obviously preservatives are a
real no-no. A blend of different types of apples will make for
results than a single-variety pressing, but again, that's hard to find
I add yeast in order to get closer to a British style of cider --
somewhat ale-like -- as opposed to the New England style of depending
on natural yeasts that's more like wine. This particular batch used
the Wyeast "London Ale" yeast and no starter.
last modified: 9:56pm, Wednesday, 3 Nov 1999 by Lowell Gilbert.