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Neen help with my hard cider

I hope you can help me... I'm trying to make the following recipe for hard cider.

1 gallon pasteurized apple cider 12 ounce can apple juice concentrate 1 cup white sugar Champagne yeast

Pour out enough cider to make room in the jug for the concentrate and the sugar and the re-hydrated yeast. Mix thoroughly and put an airlock on it. Come back about a week later, check the gravity and if it bottoms out, prime it with 2 1/2 tablespoons of white sugar, then bottle it in two

2-liter plastic soda bottles. Let it condition for about a week

After 8 days in primary fermintation the cider is bubbling like crazy.

I'm afraid to add the 2 1/2 T of suger for the secondary fermintation for feer of an explosion in the bottles.

Any help would be GREATLY appreciated/

Thanks,

Bruce

Reply to
bruce1599nospam
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In spite of what your recipe says, cider takes a while...patience. I usually let mine ferment for a month or 2. BTW, did you check the gravity? What was it?

-------->Denny

Reply to
Denny Conn

Champagne yeast will give you a very dry cider. With that much sugar expect a longer fermentation. My ciders usually take several weeks and I usually rack after two weeks in the primary. Wait until the activity has gone down, check your gravity, and be patient. It will be worth it. In the future if you want a sweeter, slightly faster cider use an ale yeast. I myself use champage yeast and then sorbate, sweeten, and keg. Good stuff.

Reply to
Xiejol

Thanks!

I guess that I have to be more patient.

Will get gravity reading ASAP.

Bruce

Reply to
bruce1599nospam

Bruce's recipe makes me wonder whether, for those of us trying to cut out carbs without giving up the enjoyment of liquor, hard or soft, whether beer, cider, or wine can be fermented with any of the carb-free sugar extracts available. Does anyone have any opinion or data regarding this? Thanks.

Reply to
Nunya Bidness

Huh? "Carb-free sugar"? Sugar IS carbohydrate!!! And chemically speaking, alcohol is simply a higher form of sugar, or a slightly modified sugar. You can't make alcohol without sugar, just like you can't make apple pie without apples (although I've heard of something called "mock apple pie" made with Ritz crackers and cinnamon..... yecch!). So no, you can't make beer, cider, or wine without sugar.

-- Dave "Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" -- Genesis, 1973-ish

Reply to
David M. Taylor

He's talking about sugar substitutes. It would be a pretty cheap experiment to run. However, my money is that it wouldn't work. I mean, those things aren't anything like sugar except that they taste like it. Hmm.. maybe sucralose. I heard from someone that was chemically close to sugar, but humans can't metabolise it.. What if yeast could?

(This post is conjecture. Please don't take it too seriously.)

Steve

Reply to
Steven Hay

Sucralose: C12 H19 O8 Cl3

Sucrose: C12 H22 O11

Not terribly useful, but looks like I was right about them being chemically close. Hmm..

Reply to
Steven Hay

If you are cutting carbs to lose weight, then according to Dr. Akiens, it doesn't hurt to take a day and have a few carbs. I myself have lost 35 pounds in the last 3 months, and I drink Homebrewed beer or wine every night. It doesn't seem to bother my weight loss.(Hell, I drink my own to celebrate I went from 235 to 200 in three months:)))))

Reply to
Roger

Warren Place

Reply to
Warren Place

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