Batch #2: Even Simpler Cider

Today I started my second batch of cider. It is actually simpler than the first, as I didn't add any extra sugars. This was based on the fact that I measured the SG of the starting cider and it measured to be ~1.060. This is plenty of sugar to get it to around 6% ABV.

Here's the recipe:

• 1 gallon Apple Wedge Cider (Hendersonville, NC)
• ~1/2 5 gram pack of Red Start champagne yeast

I mixed ~1 1/2 cups of cider and yeast in a mason jar. I then added this to a 1 gallon jug/carboy and "topped off" with the remaining cider. The cider was right out of the fridge, so it may take a while to get going. I also used a plastic bag and a rubber band to cover the jug/carboy for the initial fermentation phase, as last time it just mucked up the fermentation lock. I'll throw that on tomorrow morning.

Batch #1: Bottled

I bottled my cider tonight. I set aside 2 cups of cider, then added 2 Tbsp of corn sugar to the remainder. I then added evenly the cider w/corn sugar to 6 18 oz. bottles. I then topped of the bottles with the set aside 2 cups (leaving ~10 oz) and capped the bottles. The remaining ~10 oz I measured at ~1.000 SG, meaning the cider is right around 10% ABV.

Amy and I then tasted the remaining ~10 oz over ice. The cider tasted like it had 10% ABV, and I will definitely shoot for 4.5 to 5.0% ABV next time. Other thoughts are that it was a bit too dry, and that we may want to shoot for a less dry end product next time (maybe using honey in place of corn sugar, as it leaves a bit more residual sugar, or, as I read somewhere, a bit of apple cider concentrate to add a bit more fruitiness).

But this is all a bit preliminary, as the cider should change a bit as it ages over the next few weeks/months in the bottle.

Batch #1: Continues to bubble away...

It's been 3+ days and the cider looks good. I found this ABV calulator, and it looks like my cider, based on my cider's OG of ~1.075, will have an ABV (Alcohol By Volume) of between 8 and 10% if the FG ends up between 1.010 and 1.000! Which is where I would expect it to be, given I prefer a dry cider. Not really what I was looking for, but then again I could be completely off. What do I know, right?

Batch #1: Simple Cider

Today I began my journey into home cider making, spurred on by a birthday present from my wonderful wife and daughter: basic home cider making equipment. My first cider is as simple as it gets: 1 gallon of store bought cider (pasteurized, but free of chemicals and preservatives), honey, and champagne yeast.

The recipe is as follows:

• 1 gallon Murray's apple cider
• ~1/2 5 gram pack of Red Start champagne yeast
• ~1 1/4 cup of Sourwood Pure Honey (packed for Smoky Mountain Honey House)

I mixed ~2 cups of cider, honey, and yeast in a large 4 cup measuring cup until the honey was dissolved. I then added this to a separate 1 gallon jug and "topped off" with the remaining cider (probably too much in the jug, but we'll see). I then measured the original gravity (OG) at ~1.075 with a hydrometer and topped with a fermentation lock with sterilized water. The OG seemed a bit high (I was expecting it to be around 1.060 to 1.065), but what the heck, this is my first batch and I have no idea what I am doing.

Now all I have to do is wait! Thanks Amy and ZMPPR!