is it possible to brew cider from apple concentrate , i purchased 2 litre of high juice apple drink from aldi stores. if so how much sugar and what type of yeast would be suitable.
For cider keep the sg a little low say 1.050- 1.060. Cote de Blancs , champagne or beer yeast (Danstar Windsor). On the beer yeast I just gave one that I use to produce fruty flavor in beer. Yes you can use apple juice off the shelf but it will not be as good as a juice that has been blended for cider. Brew it up. Wine yeast will make a nice dry cider and the beer yeast will leave it semi dry.
yes better buying 4ltrs of juice,put juice into microwave for 1 minute take out let sit for 1 minute add 1 tsp of yest,wine yeast will make a nice dry cider which can be sweetened later to taste, beer yeast or even brewers yeast can also be used,it makes it a little mid drie.Next get 2lb of sugar caster sugar or gran,put in to the luke warm soloution,stir until desolved.next place theingrediants into a 5 ltr container(clean),add airlock add more cool water to about 1inch from top seal,put in your hot press or somewere at a temp between 18;27 celcius,leave for 8 days ,drain into glass carbonated bottles,coke etc add 1 tsp ful of sugar in each bot fill again leaving 1 inc at top,cap leave somewere warm for 2 weeks then enjoy,leave for months for best results have a nice sparkling cider abot 7%alc water it down a little more if you like to reduce alc content,3quarters cider 1 watter.se mck
if you want to make hard cider from store bought cider (which is a good option if you don't own a juicer or want to make high volumes of cider without putting in a lot of time squeezing apples)
-- You CAN brew with pasteurized, commercial cider. Pasturization kills yeast and since we are introducing new yeast anyway, it doesn't really make a difference. Just make sure your juice contains juice from apples and the unavoidable Potassium Sorbate. If it's got anything else in it, I'd steer clear.
To Create A Starter:
Take about two cups of the juice and warm it up to about 140 degrees and add the yeast and some sugar or honey. Let it sit for a couple of hours and then add it to the rest of your juice.
Now when you go to make your cider, all you have to do is pour the juice into your sterilized carboy and add the starter. It should begin to ferment within hours, but be patient if it takes a little while.
As I mentioned, this is an essential step to making cider from store-bought juice, but if you're making cider from scratch it's not a bad idea either. It will speed up your fermentation process if you make a starter and if you're worried about your yeast not working out, it will ensure that they are alive and kicking before you pitch it in to your hard-earned juice.
Yep I like the above. A lot of people, I was one of them a while ago, think that sulphite kills yeast but at the levels we use it does not. Also the sorbate loses its effectiveness pretty quick and with a starter you can get something that has been stabilized fermenting.
I used this recipe twice, the first time about a week or so, the second time I put it about 2 feet from a space heater on low and I tasted it about 24 hours later. Like I said , it took my breath away. I also added half of a cinnamon stick and two little cloves.
Thanks for this post on using storebought cider w/ sorbate. Will give this a shot and reply back. I plan to make a small starter in a one gallon glass jug and then pour the one gallon of cider on top, once the starter is really cooking!
Easy Hard cider made the way the big guys do it a save money
The easy way to make hard cider is from frozen juice concentrate. The big guys use juice from concentrate; just read the ingredients label on the store bought ciders. This Allows for year around production at a very reasonable price.
How much concentrate is needed for five gallons depends on the alcohol content desired. I found 16 can of apple juice concentrate gave me the OG of 1.058 or potential alcohol of 7.88 ABV and my total cost to make 5 gallons of store bought cider was $30.70. I ended up with 2.5 cases bottled and at the store cost of 9.00 a six pack or $90.00 total that is quite savings just under $60.00.
The sugar in the apple juice concentrate ferments very dry and potential alcohol is closely accurate to what is produced.
To get body and sweetness in the cider one must add complex sugar the yeast cannot eat.
I have had good success using apple juice concentrate for cider in gallon batches and five gallon batches.
Here is a link to my five gallon video http://youtu.be/SkLcCJ-hew4
Here is a link to my 1 gallon video http://youtu.be/gLBHNAPbkJ4
Yes you can but you got to make sure that the apple concentrate has no preservatives like sodium benzoate. If it has preservatives in it, it will not ferment. You need to get 100% pure apple cider with no preservatives. They purposely put in preservatives so that it won't go bad or otherwise ferment. If you want to make some really good strong apple wine or hard cider go to an apple farm where they press their own pure cider and buy 5 gallons. It will be a little more expensive then the stuff you buy at the store but the end product it makes will be worth it. Get a large stockpot enough to hold about 6 gallons, put in a 5 pound bag of brown or white sugar (brown sugar will give it a darker color and flavor) white sugar has much lighter flavor. Add the cider and sugar together and bring it to a low simmer then throw in 4 or 5 cinnamon sticks, If you can't get sticks throw in an ounce or two of regular powdered cinnamon, Mix it good and let simmer for about an hour, don't boil it cause it could boil over or splatter and it's sticky stuff to clean up. Let it cool off so it's just warm to the touch then transfer it into a 6 gallon fermenter bucket with an air lock, Sprinkle about 2 ounces of wine yeast on top of the liquid and let it melt in. If you can't get wine yeast you can use flieshmens or safte backing yeast. After the yeast melts and sinks in give it a good mixing so it gets plenty of air bubbles in it, The yeast needs plenty of oxygen at first to get a good ferment going. Then seal it up with an air lock and let it work for a month or so or until it stops letting of gas. After it finishes fermenting and clears you can ladle the clear stuff of the top and fill up some clean bottles for drinking. My grandmother did this but she didn't have a plastic fermenter bucket she had a wooden cage and a little trick was after it fermented she would set the cage on it's side on the back porch in the winter time with a wood spicket in the bung hole. The stuff would freeze and when you opened the spicket the liquid that came out was higher in alcohol than the cider itself because most of the water would freeze and the alcohol would drain off into your jug. This method is over 150 years old cause my grandma learned it from her grandma
You can buy organic frozen apple concentrate, Snopac Organic Apple juice or Cascadian Farms organic juice both work quite well.
Walmart sells a great juice called Musslemans which is pasteurized but has no preservatives. Cost was $3.98 when I bought it the other day. Put in a glass jug.
Whole food sells organic cider in glass jugs.
White Labs WLP775 English Cider Yeast is the best yeast to use even though a little more expensive.
Lallemand Nottingham Ale Dry Yeast is also good. There are lots of different yeast and experimentation is the way to find out what you like best.
To get a clear cider you should get some pectin enzyme very inexpensive.
Also some yeast nutrient to move things along nicely. Add 2lbs of corn sugar(dextrose) and let sit for at least two weeks.
Rack into another carboy and let sit for two months to let clear and mellow.
Rack into another carboy but first take some of the juice and mix with 1 and 1/2 cups of dextrose and mix really well and add back to the carboy.
Dextrose is what adds the bubbles roughly 1/8 cup per gallon added right before you bottle. Don't add to much or the bottles will explode. It doesn't take much.
I use Grolsch type bottles with the wire and cap or use bottles and caps but no corks.
Bottle and wait a month and you will have a nice frothy hard cider.
Making a gallon at a time is a good idea until you get what you like.