are there any other steps?
2006-09-02 10:49:03 · 7 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
I have been brewing beer at home for a few years, but everytime I try cider it turns to vinegar, whats the problem?
2006-09-02 11:03:50 · update #1
Recipe For Hard Cider
4 gallons of a good quality sweet cider
1 pound of brown sugar
3 pounds of natural honey
1 package of Champagne yeast
Strain 1/2 gallon of the sweet cider and the honey into a pot and heat slowly until the mixture is fully dissolved. Strain 4 1/2 gallons of the sweet cider into a 5 gallon pot and do NOT heat, Pour the content of the heated pot into the 3 gallons ; then add the yeast and seal with an airtight lid as soon as possible. When the fermentation activity stops, add the sugar, which will produce carbonation ( carbon dioxde) . Allow to stand for about 3 weeks.
Its as easy as its sounds really I do this one all thr time and were getting to the perfect season for it Important use only non pasteurized cider !!!!!!!! good luck master this one your friend will make you a KING.
2006-09-02 13:30:19 · answer #1 · answered by Israel G 3 · 1⤊ 0⤋
NO! If you wanted to make hard cider, get plain apple juice. Get 1 pack of Fleshman's pour 1/2 into 1 cup of warm water. Pour 1/2 the juice out of the gallon. Add 1 pound of sugar, then pour in the yeast water and stir. Do the same thing to the other 1/2 gallon. DO NOT CAP! It will foam and ferment.It may even bubble over. Let it sit in a warm spot for 10 day or until you see it is no longer fermenting. You can do the same with orange juice, pineapple juice or whatever fruit juice you like.
2006-09-02 10:58:20 · answer #2 · answered by Richard B 3 · 1⤊ 0⤋
Do a gravity reading of the cider and mark it down.
Crush a campden tablet and add it to your preservative-free apple juice. This will kill off any yeast already in the juice. After a day, shake the juice. This will break up the sulphite and aerate the cider.
If the gravity of the cider is below 1.050, boil two cups of brown sugar in a cup of water and ad it to the cider. Pitch a cider yeast or a sweet wine yeast.
Rack it after a month. After sixth or eight months, mix a 1/4 teaspoon of sorbate per gallon of cider with a crush campden tablet in half a cup of water. Add to the cider and stir.
Sweeten to taste .
2006-09-02 12:45:20 · answer #3 · answered by dogglebe 6 · 1⤊ 0⤋
Cider is already fermented and cured. If you try to add to the process you will spoil it. Try pineapple skins, sugar and yeast or crushed apples sugar and yeast. Seal for a year in a very strong glass container and strain. When you remove the cap, remove it very slowly.
Boaz.
2006-09-02 11:19:08 · answer #4 · answered by Boaz 4 · 0⤊ 1⤋
no, that's basically it. however, the cider may contain preservatives which may cause a problem. i think you also need to figure out how to keep the container from exploding when you are making alcohol. google winemakign/beermaking cider making on teh net to be sure.
basics
http://www.leeners.com/cider.html
cider makign forum/thread (excellent)
http://www.realbeer.com/discussions/printthread.php?s=ca75318462ead968d8b649a901b86f5f&threadid=8746&perpage=20
recipes
http://www.themillerman.freeuk.com/cider.html
2006-09-02 10:56:12 · answer #5 · answered by Anonymous · 1⤊ 0⤋
Yeast Infection Cure Secrets - http://YeastCured.uzaev.com/?DIkf
2016-07-03 12:03:22 · answer #6 · answered by ? 3 · 0⤊ 0⤋
no!
2006-09-02 10:57:43 · answer #7 · answered by jayne 2 · 0⤊ 1⤋