Ok, let's see your best Hard Cider recipes - Ford Powerstroke Diesel Forum
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post #1 of 6 Old 10-29-2007, 06:28 AM Thread Starter
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Ok, let's see your best Hard Cider recipes

Just curious what you guys are doing, how long you're letting it ferment, etc.
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post #2 of 6 Old 10-29-2007, 08:58 PM
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Aged

I got a 9 year old barrel that's just about ready!
2 glasses will put you into next week.

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post #3 of 6 Old 10-29-2007, 09:33 PM
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dude, I want a recipe
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post #4 of 6 Old 10-29-2007, 10:17 PM
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Quote:
Originally Posted by DocB View Post
I got a 9 year old barrel that's just about ready!
2 glasses will put you into next week.
That's hard alright! You know, moonshine only takes a couple days to make and it does the same thing.

I want a recipe, too!

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post #5 of 6 Old 10-30-2007, 01:45 AM
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here is one i have
Crush one campden tablet per gallon of cider to suppress bacteria or wild yeast.
Add 1/2 teaspoon of pectic enzyme per gallon to prevent haze in the finished cider.
Add 1/4 teaspoon of yeast nutrient per gallon to provide for complete fermentation.
Use a hydrometer to record the starting gravity of the must.
Cover and let the juice rest for 24 hours stirring once or twice during that time.
Open the primary fermenter and sprinkle in one packet of wine or brewer's yeast. Let the yeast re-hydrate for five minutes then stir it in for about a minute. Close the fermenter and attach an air lock which is half full of water. Ferment for 7 to 10 days at 70 degrees.

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post #6 of 6 Old 10-30-2007, 01:46 AM
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1 imperial gal (4.5 l) of fresh apple juice (no preservatives)
adjust sugar content to desired level
1/2 tsp. pectic enzyme powder
1 tsp. acid blend
1/4 tsp. grape tannin
1/2 tsp. yeast energizer
2 campden tablets
1 packet all purpose wine yeast

Crush and dissolve campden tablets in a cup of warm water and mix
well with the FRESH apple juice in your primary fermenter. Let
stand over-night. Mix in all other ingredients except yeast making
sure everything is dissolved, then sprinkle yeast over top of juice
and cover with plastic sheet and ferment 3 to 5 days. Rack (siphon)
into secondary fermenter and attach air lock. Rack again in 3 weeks.
When all fermentation is finished, rack into a clean vessel and
add 2 oz of white sugar and gently stir well. (I usually put the
sugar into a bit of water and dissolve it first by boiling it in
the microwave) When sugar is well mixed, bottle and age 3 months.
This will give you a crisp, carbonated hard cider.

Note: The more sugar you add, the more alcohol you will get, but
the longer it will take to ferment. I would recommend from 1/2 to
1 pound per gal/4.5 l and not more than 2 lbs.

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