Fresh up cider

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Permalink Reply by mattd2 on October 22, 2015 at 6:13pm

A while back I made some from signature range apple juice (the clear juice, not the cloudy one) and got pretty good feedback for what it was. From memory it was approx. 12 litres of juice and extra sugar (maybe 3 kgs?). Fermented out really dry, below 1.000 and then carbonated it in a keg (I think - it was that long ago). Give it a go - for the effort and expense (I think I got the juice on a real good special - under $3 per 3 litre bottle!) it is worth the experiment :)

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Permalink Reply by Grant R Baker on October 22, 2015 at 9:30pm

Not used Fresh Up, I will be using Just Juice soon as I find some fermentor space.

What ever you use look for any additives you don't like the sound of, if none use it.

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Permalink Reply by Crusader-Rob on October 23, 2015 at 2:55pm

I think i'll just let it ferm out, and use a low attenuating yeast strain.

possibly workhors from mangrove jacks. that will keep some sweetness.

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Permalink Reply by Grant R Baker on October 23, 2015 at 3:05pm

Stir in some Stevia before you carb... or boil a small amount apple juice to get longer strain sugars the might not ferment... gonna try that next time.

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Permalink Reply by Darren Andrews (Daza) on October 26, 2015 at 1:47pm

can you post a recipe for your apple cider mate? it shouldn't be any different if I'm bottling eh? I love cider in summer, got to start planning my next brew, I do have one recipe but it doesn't use apple juice, it uses something else... plus hops!!

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Permalink Reply by Grant R Baker on October 26, 2015 at 3:24pm

Well mine is a fruit/berry Cider from what ever I have left over in the freezer...

5 * 2.8L Apple and Pear Just Juice (pour into fermenter), put 1Litre of the apple/pear juice in a pot and boil for 15minutes... add this back in when done, you don't need to chill it.

About 1/2 to 1 cup of brown sugar, stir in.

What ever berries are left over in the freezer... mine will be about 500g passion fruit, 1kg raspberries and a can or two of pear quarters.

1 packet of Mangrove Jacks Cider yeast.

Leave for at least 10 days to fermen, probably 2+ weeks and it will clear nicely for you.

Rack into a keg (syphone through a bazooka screen to get rid of the berry bits) into a secondary or keg.

Add sweetener as required to taste.

I would let this stand for a month then bottle or carb the keg then.

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Permalink Reply by Darren Andrews (Daza) on October 26, 2015 at 6:02pm

Hey after 2 weeks, does it need cold crashing? What temp ferment at? Can I transfer it in to bottles after that first 2 weeks or does it stay in primary till bottle time? How come wait a month before carbing?

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Permalink Reply by Grant R Baker on October 26, 2015 at 8:10pm

I never have cold crashed a cider.

I wait a month before carbing to let the sediment settle harder on the bottom, clear the beer and for the flavours to age a bit.Hence making it now before New Years.

If you bottle and carb start away it will still taste the same, just not be a clear when you drink it.

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Permalink Reply by Darren Andrews (Daza) on October 27, 2015 at 12:08pm

So could take up to two months before drinking it? Including a 2 week bottle conditioning/ carbing? Man that's ages :-(

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Permalink Reply by Grant R Baker on October 28, 2015 at 8:30am

That nothing... you should try making a mead. One to two years for those babies.

In truth you can drink it sooner... but I like it to mature just a bit.

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