I Need A "knock Your Sox Off" English Cider Recipe
Posted 13 March 2012 - 01:00 PM
What I'm looking for is a really smooth, dry english cider that makes you want another glass! A universal problem that I've found in a lot of recipes is that they use acid blend. This raises the pucker factor to the point of being uncomfortable, in my opinion. The malic acid, with the addition of the acid blend, tends to make it overpowering.
Another factor that I would like to take into consideration is the use of White Labs English Cider yeast. I have 2 vials left unused and need to use them this month.
Thanks for any help you might be able to lend me.
Posted 14 March 2012 - 04:45 AM
Check out Raintree Nursery's online catalog. They sell a few apple varieties that are traditionally used for English cider. So variety may be a big factor in it.
The Best of Times is Now! :0)
Posted 14 March 2012 - 02:26 PM
Posted 14 March 2012 - 02:38 PM
The best cider I've made used a substantial percentage of ornamental crabapples for tannin, and was fermented sloooooowly at cold temperatures with natural yeast (present on the apples) after sufiting at a "half rate", and no added nutrients as described in the website. I hate to say it, but if you are using commercial apple juice, or "sweet cider", don't expect a great cider. Commercially grown apples typically don't have the intensity of flavor you'll need to make quality cider.
Posted 14 March 2012 - 04:17 PM
Cider apples arent mendatory, you can use other verietals just look at what available and balance high sugar (perhaps pink lady) with acidic ones , you wont likely to find high tannin ("bitter"?) verietals since they arent commerically grown in most parts of the world. in which case you can use tannin powder or look up thos wild crabapples you got over there which should be fairly acidic and tannic.
Flavor or aroma? there are very aromatic verietals commerically grown for eating and juice.
Commercially grown apples typically don't have the intensity of flavor
It might not produce authentic english cider but you can make some authentic american cider
Posted 14 March 2012 - 05:18 PM
Posted 14 March 2012 - 05:24 PM
Posted 14 March 2012 - 08:24 PM
I ran across a really good recipe that I actually tried today at a friend's house. It is as follows.
6 Gal. Cider
3 1/2 # Honey
6# of Light Brown Sugar
5 TSP of Yeast Nutrient
1 TSP of Yeast Energizer
3 tsp. of Pectic Enzyme
5 TSP of Yeast Nutrient
1 vial of White Labs English Cider Yeast
Starting SG is 1.106
This recipe can be used in one of two ways ....
You can stop the fermentation at around 1.020 to leave a residual sweetsness, OR you can wait until it ferments out, and add a little EC1118 to ferment to 0.980 for a dryer / more alcoholic wine type cider.
It's funny because he had it bottled in beer bottles. WHat he did was bottle it at 1.020 (where the Cider Yeast stopped) and added about 1/2 tsp of corn sugar to each bottle. WHen I opened the bottle it fizzed and was heady like beer.
Exactly what I was looking for! I had never thought of using priming sugar in a traditional cider like this, but now I know.
Posted 15 March 2012 - 07:22 AM
Posted 15 March 2012 - 03:46 PM
Posted 20 March 2012 - 06:31 AM
my English grandad used to make cider more or less as above , and I used to help him with it when I was a teen ager .
using a mix of apples was something he always insisted on.
granny smiths , macantosh, braeburns , crab apples were all used . pink ladies , galas , red and golden delicious were shunned.
main one being macs. as they are easily available . at least 4 varieties .
any sugar adjustments were done with honey , but it was usually a very small amount as he'd aim for 6% abv.
I rememeber he used to age the apples for a few weeks in burlap sacs hanging from hooks in the garage rafters.
and he used packaged yeast prepared in a starter of a gallon of store bought apple juice .
he used pectic enzyme in the mash before pressing to increase returns but I don't remember how long before pressing this was done.
he also would make a pot of tea with 4 teabags in it and let it steep over night and pour the tea in to the must for added tannin.
I would think maurvin B would be a good yeast for cidre , it will eat a good portion of the malic without actualy doing mlf , which can leave things a little flat.
Posted 20 March 2012 - 12:14 PM
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