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Quick and easy cider

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jasonj

NewBee
Registered Member
Apr 24, 2009
31
0
0
Baltimore MD
Hey everyone,
Hot on the heels of my concord pyment, I'm interested in starting my first cider/cyser.
I'm hoping to make something that will be drinkable young (say 2 months or so), mulled and table sweetened.

I'm currently kicking around the following recipe, but if anyone has a better suggestion, I'm all for it.

Some of these ingredients are dependent on availability, i.e I may use a blend of varietal apple juice if I can't find a good fresh cider.

5 Gallons fresh unfiltered apple cider
6.6 lbs raw, local varietal honey
5 grams 71B

This should have an SG of around 1.104 which the 71b should take dry.

Thanks for taking a look, and feedback please.
 
akueck

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
If you want it drinkable fast you might consider dropping the OG to about 1.090. It will obviously still be dry. Also ale yeasts do well with apples in my experience and can really highlight the juicy apple flavor (though 71B is a good choice too). The nice thing about ale yeasts is they might conk out at around 11-12% abv, so if you kept your OG at 1.10 you might get some residual sugar left behind. I have used Nottingham to good effect with apples.
 
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DaleP

NewBee
Registered Member
Nov 30, 2008
199
0
0
Webster Groves, Mo
This might seem obvious, but both White Labs and Wyeast make a cider yeast that is far better than any ale yeast. Using wine yeast turns towards a Germanic Cider. Good luck and enjoy!
 
J

jasonj

NewBee
Registered Member
Apr 24, 2009
31
0
0
Baltimore MD
So far my only experience is with wine yeast, and I have 71b on hand, so that's a big plus...but, I'm certainly interested in putting together the brew that most fits my needs.

Thanks for the suggestions, I think I'm going to have to look into some of my yeast options a little more.
 
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