04 APR 15 – House Cider with Some Tweaks

Continuing on with a new found inspiration for experimenting, we decided to mix some things up in our house cider recipe. One of the things I love most about wine and cider making is the experimentation. Just when I get it right I love to try and make it better.

The trouble being, you just don’t know if you did right or crashed and burned for like six weeks.

The latest endeavor…use new yeast and add homemade vanilla. I broke my cardinal rule! One change at a time…

new batch of hard cider

new batch of hard cider

Recipe: 3 gallon yield

The new yeast…

I have been an advocate of using bread yeast since the beginning. I like being able to pick some yeast up at the grocery store. Quick and easy. We also really enjoy the wine we make.

I will write another post on yeast this week.

We choose the Red Star yeast “Pasteur Champagne”. I have heard good things about the yeast and from my research most cider makers use it.

red star yeast "pasteur champagne"

red star yeast “pasteur champagne”

According to my sources we should be able to produce a cider or wine around 16-17% ABV. We have been experimenting with using a hydrometer to get some actual readings on our batches.

Check out the before reading!

hydrometer reading

hydrometer reading

The other tweak we included was using homemade vanilla extract. My wife started making our own extract a little over a year ago and I love the flavor of it. The decision to use it was part flavor and part pride of using an ingredient we make here at home.

homemade vanilla

homemade vanilla

As always we will let you know how his batch turns out through the stages…brew, rack, bottle, enjoy!

Update: I prepared the yeast as directed on the package. I think that was a mistake and though the prep used low heat (lower than 100 degrees) I believe it killed the yeast. After about 12 hours the carboy had no bubbling activity.

I decided to add another envelope of the champagne yeast directly to the batch. The champagne yeast is slower and not a vigorous but I felt there was no activity at all.

I wanted to salvage the batch if at all possible!

I think I made the right decision…after 12 hours I had large bubbles forming; very slight bubbling in the air lock. One pop every 10-15. This morning I awoke to the beautiful aroma of my favorite reaction and the air lock was popping constantly…a dutiful pop, pop, pop. No pause.

Feeling redeemed.

Hope you enjoy!

03 APR 15 – Racking Experiment

Our latest batch of house cider was ready to rack. We have been making this cider now for a while and i felt like it was time to experiment.

Always trying to improve…

At any rate, I have been reading a great book I bought from a local brew store. The book is “The Alaskan Bootlegger’s Bible”. If you have not heard of it you need to get a copy, the link is to Barnes & Noble but it can also be found on Amazon.com from various vendors. Having my choice I would either buy the book at your local brew store or direct from the author at www.happymountain.net.

The book is amazing! Leon W. Kania is my kind of person…down to earth, looking to keep things natural and very knowledgeable.

Why am I plugging a book while posting about racking cider? The book inspired me to try a number of things but specifically Kania talks (I say talks because Kania writes as if he is casually talking to you while showing you how to) about using gelatin as a clearing agent.

My daughter is vegetarian so we don’t keep gelatin in the house. Instead, I have a vegan product on hand called Agar Powder made by Now Real Foods.

agar powder

agar powder

The Agar Powder is made from red algae. The manufacturer claims the final result is the same as gelatin which is made from cattle bones. The product is not only vegan but is also gluten free.

We are kinda green in my house.

Back to cider and racking…

Our yield is three gallons so I measured off 1 1/2 cups of spring water and placed it in a sauce pot on the stove. Once the water came to a simmer I added 1 very large TBSP of the powder, removed it from the heat and stirred.

I siphoned off our cider into three one gallon bottles and allowed the algae water to cool. Once the liquid reached a room-temperature state, I put just shy of 1/2 cup into each bottle.

The theory is that the gelatin/algae will set up on top of the mixture and begin to slowly descend to the bottom of the bottle. In the process, the gelatin/algae will trap all of the sediment and force it to the bottom as well. Clearing the cider in the process.

I am eager to see how this works out and will let you know how it goes in about six weeks.

Hope you enjoy!

 

 

27 Dec 14 – Hard Cider Lite

Hard cider has become my favorite wine to brew. This beverage blurs the lines between wine and beer. Hard cider has become a popular drink both on beer shelves and in bars and pubs. Many bars, restaurants and pubs sell hard cider on draft. On beer shelves in liquor stores, grocery aisles and other shops hard cider comes in several varieties.

We started with apple wine and while it was good, it just didn’t have enough apple flavor for me. I wanted a big apple punch in flavor. After going back and forth and my wife and I doing some online research we found an amazing product. I have mentioned this stuff before, Bernard Jensen’s 100% Apple Concentrate.

bernard jensen's 100% apple concentrate

bernard jensen’s 100% apple concentrate

Since we have been making this for a while, I think we have the recipe nailed. However some of the drier wine people who have had it think the hard cider is to sweet. We decided to try a “lite” version. We also changed the sugar we use to Zulka’s Morena Pure Cane Sugar. Morena is an all natural product and reflects our hippie tendencies. The sugar is 100% organic and a non-gmo product. The sugar has a slightly tan color. We like it in coffee and may switch to this sugar for all our household needs.

We made a three gallon recipe!

Recipe:

  • 12 cups Morena pure cane sugar
  • 2 16 oz bottles Bernard Jensen’s Apple Concentrate
  • 3 packets highly/super active yeast (found in the baking aisle of the grocery store)
  • 3 gallons spring water
  • 1 1/2 tsp yeast nutrient (more on additives in a future blog)

I mixed the ingredients following the basic process (found here). However, we now mix most of the water and sugar before adding any juice concentrate. After adding all the ingredients we secured the airlock and left the carboy on the counter over night to “watch the science happen!” In the morning, I put the batch in our wine closet.

The batch will be ready for racking on 15 Feb 15. Another six weeks and we will be bottling the Hard Cider Lite…I will update this post then and let you know how it turned out.

Hope you enjoy!