McNorseman
Active Member
Recipe Type: Extract
Yeast: Nottingham
Batch Size (Gallons): 4.75?
(5 gallon bucket with 2 inches of head room)
Original Gravity: Cider Template says 1.054
(I'm too redneck to buy measuring equipment)
Final Gravity: No idea, refer to above statement
Color: Dark Amber
Fermentation: 5 days in primary, then drinkable, cold crash recommended
Tasting Notes: Before fermentation, sweet to the point of syrup with hints of molasses, Will post update when done fermenting this batch.
Update: 5 days later........Ok, I've been down this road a bunch, but I'm here to give the details for all of the newbie Redneckers.
When you taste the cider right at the 120 hour mark it will taste like jet fuel. Don't get discouraged. Warm up two cans of frozen concentrate in a pot on the stove. You just have to get it up to about 80 degrees. Add the warm apple concentrate to the cider. Stir well. Now it will taste like sweet cider with hints of kerosene. Don't get discouraged. Add two TEASPOONS of malic acid. It will now taste like an actual cider. Add ONE more TEASPOON. It will now taste infinitely better. Then....add ONE MORE TEASPOON. Now you will have a sweet cider with hints of butter (USE NOTTINGHAM), and with a deliciously tart finish. It will almost want to make the back of your jaw tingle. I drink it that first night over ice, and after that just pour cold cider into glass. If you let it bottle carbonate for a day or two (depending on ambient temp) it will be slightly sparkling. Otherwise it's a still cider if you cold crash right after fermentation.
Country boy style bottling:
Ingredients:
14 x 12oz Walmart Great Value Apple Juice Concentrate
(Apple Juice Concentrate, Ascorbic Acid)
2 lbs Domino Brand Brown Sugar
4 Tsp Malic Acid (super cheap on Ebay)
2 x 12 oz Walmart Great Value Apple Juice Concentrate
This is your backsweetener on day 5
Dirty Work:
1.Cleaned and sanitized white Walmart bucket. Get the one with the #2 recycling code.
2. Opened and dumped all 14 frozen concentrate tubes into bucket.
3. Used my electric kettle to boil 1.7 liters of water (this is the max on mine)
4. Added water, pouring slowly over frozen nuggets of appley goodness.
5. Boil more water, and dump into bucket.
6. Dump whole bag of brown sugar into bucket (keep bag out of juice)
7. Stir mixture together until all nuggets are melted, and sugar has dissolved
8. Open packet of Nottingham and pour into cleaned and sanitized bowl of lukewarm water. Around 90 degrees is best. If it feels slightly warm with your finger, you're good.
9. Boil and cool water and add to bucket until within two inches of top
10. Add Nottingham to bucket
11. Cap Bucket (forget airlocks, you better have attached a blowoff tube to this bad b@%ch or else you've just made a 5 gallon bomb/geyser of sticky goodness) Ask me how I know this
12.Put in a dark place where the temp won't exceed 75 F or dip below 60 F
I've made this recipe a bunch, but I thought I'd post it up here in case any other folks want a dirt cheap super simple recipe for cider. It's a big hit with the Bud light drinkers here, and still respectable enough that my craft beer buds drink it. Oh, and the only parts of this brew that didn't come from Walmart came off Ebay. Redneck Status Achieved.
Yeast: Nottingham
Batch Size (Gallons): 4.75?
(5 gallon bucket with 2 inches of head room)
Original Gravity: Cider Template says 1.054
(I'm too redneck to buy measuring equipment)
Final Gravity: No idea, refer to above statement
Color: Dark Amber
Fermentation: 5 days in primary, then drinkable, cold crash recommended
Tasting Notes: Before fermentation, sweet to the point of syrup with hints of molasses, Will post update when done fermenting this batch.
Update: 5 days later........Ok, I've been down this road a bunch, but I'm here to give the details for all of the newbie Redneckers.
When you taste the cider right at the 120 hour mark it will taste like jet fuel. Don't get discouraged. Warm up two cans of frozen concentrate in a pot on the stove. You just have to get it up to about 80 degrees. Add the warm apple concentrate to the cider. Stir well. Now it will taste like sweet cider with hints of kerosene. Don't get discouraged. Add two TEASPOONS of malic acid. It will now taste like an actual cider. Add ONE more TEASPOON. It will now taste infinitely better. Then....add ONE MORE TEASPOON. Now you will have a sweet cider with hints of butter (USE NOTTINGHAM), and with a deliciously tart finish. It will almost want to make the back of your jaw tingle. I drink it that first night over ice, and after that just pour cold cider into glass. If you let it bottle carbonate for a day or two (depending on ambient temp) it will be slightly sparkling. Otherwise it's a still cider if you cold crash right after fermentation.
Country boy style bottling:
Ingredients:
14 x 12oz Walmart Great Value Apple Juice Concentrate
(Apple Juice Concentrate, Ascorbic Acid)
2 lbs Domino Brand Brown Sugar
4 Tsp Malic Acid (super cheap on Ebay)
2 x 12 oz Walmart Great Value Apple Juice Concentrate
This is your backsweetener on day 5
Dirty Work:
1.Cleaned and sanitized white Walmart bucket. Get the one with the #2 recycling code.
2. Opened and dumped all 14 frozen concentrate tubes into bucket.
3. Used my electric kettle to boil 1.7 liters of water (this is the max on mine)
4. Added water, pouring slowly over frozen nuggets of appley goodness.
5. Boil more water, and dump into bucket.
6. Dump whole bag of brown sugar into bucket (keep bag out of juice)
7. Stir mixture together until all nuggets are melted, and sugar has dissolved
8. Open packet of Nottingham and pour into cleaned and sanitized bowl of lukewarm water. Around 90 degrees is best. If it feels slightly warm with your finger, you're good.
9. Boil and cool water and add to bucket until within two inches of top
10. Add Nottingham to bucket
11. Cap Bucket (forget airlocks, you better have attached a blowoff tube to this bad b@%ch or else you've just made a 5 gallon bomb/geyser of sticky goodness) Ask me how I know this
12.Put in a dark place where the temp won't exceed 75 F or dip below 60 F
I've made this recipe a bunch, but I thought I'd post it up here in case any other folks want a dirt cheap super simple recipe for cider. It's a big hit with the Bud light drinkers here, and still respectable enough that my craft beer buds drink it. Oh, and the only parts of this brew that didn't come from Walmart came off Ebay. Redneck Status Achieved.