Neen help with my hard cider

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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
sugar and the re-hydrated yeast. Mix thoroughly and put an airlock on
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/



Re: Neen help with my hard cider wrote:
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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?


Life begins at 60 - 1.060, that is.

Reply to denny_at_projectoneaudio_dot_com

Re: Neen help with my hard cider
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.

Re: Neen help with my hard cider

I guess that I have to be more patient.

Will get gravity reading ASAP.


Re: Neen help with my hard cider
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.

On Thu, 30 Oct 2003 16:43:33 GMT, wrote:

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Re: Neen help with my hard cider
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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.

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

Re: Neen help with my hard cider
David M. Taylor wrote:
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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.)


Re: Neen help with my hard cider
Steven Hay wrote:
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Sucralose: C12 H19 O8 Cl3

Sucrose: C12 H22 O11

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

Re: Neen help with my hard cider
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:)))))

Roger & Lynda
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Re: Neen help with my hard cider
You need carbohydrates or sugars to be fermented into alcohol.  Even low
carb beer needs some initial malt sugar in order to get some alcohol.
However, once you have the required alcohol, additional sweetness for
flavor can be supplied by sugar substitutes (splenda is the best IMO and
can't be fermented by yeast), thus maintaining a low carb but sweetened

On Wed, 3 Dec 2003, Nunya Bidness wrote:

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Warren Place

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