How do I make alchoholic cider at home? (Like Magner's)?

Question

I brew my own beer, so I have some experience at this?

Answer 1

Use either an English cider yeast or you can use any other brewing yeast (each will produce a subtle difference in the taste).
Using pasteurized, unfiltered apple juice, tweak your pH to what's best for your yeast, add some yeast nutrient per the instructions and pitch your yeast...it's even simpler than using malt extract for your beer.
You'll see when the fermentation slows enough to rack it to secondary. Let it sit at least a month in secondary fermentation. Then bottle condition in the cellar or fridge for a few months. The longer the better.
Like I said, even simpler than doing beer. The tricky part is getting the proper pH and nutrients so that you ferment cleanly and completely.

Personally, I like adding other unpreserved fruit juices to vary the flavors. Adding honey makes for a nice finish, although you have to add at least 2 more months to the secondary fermentation or it will either taste yeasty or make your bottles explode. I also like adding frozen juice concentrate to add flavors as well as fermentable sugars (to raise the final alcohol yield).

Answer 2

sure its a certainty. in the cider residences they consistently had bread and cheese on the table so which you could consume, that became to feed the cider. This became how they in part slowed it down from burning or eating your abdomen lining away. The above isn't suited zider.

Answer 3

I buy unpasteurized cider and drop a handful or raisins in it. Probably room temp. although I always just left it out on the porch for couple days. Good stuff.

Answer 4

You will find the answer in Making Hard Cider here

http://www.hort.cornell.edu/department/faculty/merwin/hardcider2.htm

http://www.leeners.com/cider.html

Answer 5

Hi,

Here is a website post with a few recipes for ya.

http://www.brewboard.com/index.php?showtopic=2516

Answer 6

pour some vodka into it