This is a great recipe and a week ago I started two different gallons. One with Wyeast 1272 (American Ale) and another with Wyeast Kolsch. They are fermenting well, but I forgot to take an OG. Anyone take an OG for this recipe before they pitched?
seancroome said:What are you using as a primary? A plastic pal or the one gal. glass carboy?
Can't wait to start a batch sounds awesome.
jgilmour said:Glass Carboy. I have a bunch of the whole foods glass apple juice ones.
oldmate said:For a 1 gal batch:
Ingredients:
2 cups raw sugar (I would believe that the sugar is interchangeable, doesn't matter if it is white or brown)
250 ml honey
1 gal Apple Juice/Cider (preservative free)
Any standard wine/champagne yeast.
Method:
1. Add 2 cups sugar and 1/2 cup apple juice to a pan. Caramelise on medium heat for around 14 mins. NOTE: If you want this to be a clear cider, substitute JUICE for WATER.
2. Once sugar is caramelised, add to fermenter.
3. Pour half of your juice into the fermenter and SHAKE.
4. Add the rest of your juice.
5. Pitch yeast.
6. Ferment till dry, and yeast clears (see notes).
7. Add honey (Adding extra sugar is optional at this point, depends on your tastes) to a pan and caramelise to taste. (I used 15mins).
8. Siphon clear cider into clean fermenter and add half of your cider and the honey mixture from step 6.
9. MIX, MIX, MIX, MIX. I ended up mixing for almost half an hour to get it all to homogenise. Be wary that your cider may still be releasing CO2, so release the pressure often. Once you have mixed in the honey/sugar solution, add the remaining cider.
10. Bottle and pasteurise.
Notes (READ):
The sugar mixture will take a long while to mix in both times. It is more important to mix in the sugar at the latter part of the recipe, as the yeast will eat the sugar not in solution during primary fermentation.
Ferment till dry and yeast clears. If you have used apple juice with your sugar mixture, your cider will not completely clear, I would suggest using a hydrometer and wait for stable readings.
Do NOT burn your honey or sugar. This will most likely ruin your pot, and will smell and taste awful. That being said, watch for splashes and remember that the sugar will continue to caramelise after you remove it from the heat.
Essential Reading:
Pappers_ pasteurisation thread which is stickied at the top of the cider forum. I do not know how this would go being dry, but the flavours are complemented as a sweet cider.
Finally, I did not take gravity measurements, but I would hesitate a guess of a final ABV at 9%. This is the single best cider I have made to date. It tastes like I am drinking apples dunked in caramel, with a honey aftertaste. It is SO smooth. I had a sample of it as I was mixing and ended up going through a whole 750 ml bottle. BE CAREFUL with this stuff, it's dangerous because it is so smooth, even straight out of primary.
seancroome said:Hey all, I have started a batch of this wine 3 days ago and it's still not fermenting.... It's Ina room with a tem of 68 ish and I used EC-1118 yeast. Should I of added a yeast nutrient? Can I add it now?
Any ideas why it's not doing anything, or am I just being impatient?
Cascadegan said:Is there any chance that you scorched the yeast? (Added the yeast on top of the hot caramelized sugar perhaps?)
Ec 1118 usually takes off like a rocket pretty quickly, so you may need to add another packet
Adding nutrients now wouldn't hurt (I wouldn't bother though)
Also remember that wine yeasts like 1118 don't make any foam or kreusen, you just have to look for airlock activity
Hmmm, I wonder about using pasteurized honey? Anybody tried this?
Hmmm, I wonder about using pasteurized honey? Anybody tried this?
For a 1 gal batch:
Ingredients:
2 cups raw sugar (I would believe that the sugar is interchangeable, doesn't matter if it is white or brown)
250 ml honey
1 gal Apple Juice/Cider (preservative free)
Any standard wine/champagne yeast.
Method:
1. Add 2 cups sugar and 1/2 cup apple juice to a pan. Caramelise on medium heat for around 14 mins. NOTE: If you want this to be a clear cider, substitute JUICE for WATER.
2. Once sugar is caramelised, add to fermenter.
3. Pour half of your juice into the fermenter and SHAKE.
4. Add the rest of your juice.
5. Pitch yeast.
6. Ferment till dry, and yeast clears (see notes).
7. Add honey (Adding extra sugar is optional at this point, depends on your tastes) to a pan and caramelise to taste. (I used 15mins).
8. Siphon clear cider into clean fermenter and add half of your cider and the honey mixture from step 6.
9. MIX, MIX, MIX, MIX. I ended up mixing for almost half an hour to get it all to homogenise. Be wary that your cider may still be releasing CO2, so release the pressure often. Once you have mixed in the honey/sugar solution, add the remaining cider.
10. Bottle and pasteurise.
Notes (READ):
The sugar mixture will take a long while to mix in both times. It is more important to mix in the sugar at the latter part of the recipe, as the yeast will eat the sugar not in solution during primary fermentation.
Ferment till dry and yeast clears. If you have used apple juice with your sugar mixture, your cider will not completely clear, I would suggest using a hydrometer and wait for stable readings.
Do NOT burn your honey or sugar. This will most likely ruin your pot, and will smell and taste awful. That being said, watch for splashes and remember that the sugar will continue to caramelise after you remove it from the heat.
Essential Reading:
Pappers_ pasteurisation thread which is stickied at the top of the cider forum. I do not know how this would go being dry, but the flavours are complemented as a sweet cider.
Finally, I did not take gravity measurements, but I would hesitate a guess of a final ABV at 9%. This is the single best cider I have made to date. It tastes like I am drinking apples dunked in caramel, with a honey aftertaste. It is SO smooth. I had a sample of it as I was mixing and ended up going through a whole 750 ml bottle. BE CAREFUL with this stuff, it's dangerous because it is so smooth, even straight out of primary.
If you want to keg the cider you will need to kill the yeast to stop further fermentation from the fermentables added in step 9, whether you like to use sorbates and sulphites and keg or bottle pasteurise is completely up to you
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