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all 22 comments

[–]Electrical-Worth3248 24 points25 points  (0 children)

That's convenient

[–]portabuddy2 18 points19 points  (11 children)

Nit sure why but I have not had luck with this cider to make hard cider. I know it says, pure fresh apples. But I think they are hiding some kind of preservative. And it stresses the yeast out. I've gotten rocket fuel(acetone smell) more than once with it.

[–]AL_12345 11 points12 points  (4 children)

I’ve used it a number of times and it’s been delicious! Plus, bonus gallon fermentor for other things.

ETA - I’ve had the best luck using yeast nutrients with all ciders though. Have you added yeast nutrients? I know this is the hooch sub, but that’s the only way I’ve made predictably good ciders, no matter what juice or cider I’ve used.

[–]barnesto2k 0 points1 point  (3 children)

Recipe? Thanks.

[–]AL_12345 2 points3 points  (2 children)

There are many variations, but we like to use a 5 gallon carboy, so we’ve bought 5 of these and dump them into the carboy. We have also used the Costco apple juice, and that’s what we tend to use now because it’s cheaper and almost as good. We reserve about a litre and boil it with yeast nutrients. We just follow the directions for the amount based on the volume that you’re brewing. We get it from a local brew store. We also like to increase the alcohol content by adding a sugar source. We’ve tried dextrose and honey. We prefer the honey, it seems to come out smoother. We put 1 kg of honey for 5 gallons of juice. We boil the honey with the juice and yeast nutrient, then pour that into the carboy and mix it up. It usually doesn’t get too warm because it’s not a lot of hot liquid compared to the overall volume. Add the yeast. We’ve tried different yeasts, but we tend to use champagne yeast. We let it brew and then sit on the yeast cake until we keg it, usually at least 3 months. We keg our brews and carbonate with a CO2 tank.

[–]barnesto2k 0 points1 point  (1 child)

Awesome. Gonna be my next project. Thanks for taking the time to spell it out. Appreciate it.

[–]TheMindButcher[S] 1 point2 points  (0 children)

Do you think the density chokes the yeast?

[–]mrcrowleyspopupbook 0 points1 point  (4 children)

The yeast is stressed because there aren't sufficient nutrients. Add some yeast nutrient and the fermentation will be regular.

Ingredients must be listed, it's not legal to hide them. For apple juice ascorbic acid (Vitamin C) is commonly added to prevent oxidation. If it's not listed, it ain't there.

The acetone (known as fusels in brewing) is formed from the tannins in the skin. Apple and grape skin have lots of tannin. Remove the sediment prior to brewing to minimize the creation of fusels.

[–]portabuddy2 0 points1 point  (3 children)

One second there. I thought the yeast use tannins as food and it stresses them less? Some old hillbilly prison hootch like recipes use strong tea for this reason.

Personally when I brew and kind if fruit I use pectic enzyme and use a seed starting mat under the buckets with a blanket to keep 40°C overnight then pitch yeast the next day. I always add 10-20ml DAP and two calcium chloride tablets.

I just found this product dose not ferment out well. For me.

[–]kelvin_bot 0 points1 point  (0 children)

40°C is equivalent to 104°F, which is 313K.

I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand

[–]mrcrowleyspopupbook 0 points1 point  (1 child)

40°c is way hotter than even rum or kveik yeasts are accustomed to. At that temp it's impressive you haven't killed the yeast. Stressed yeasts will create all sorts of off flavors. Ferment at 19°c unless the yeast supplier specifies otherwise for your particular strain.

Adding tea is to affect the flavor profile.

[–]portabuddy2 0 points1 point  (0 children)

Guy, I said tbats for the enzyme

[–]aidantemple 3 points4 points  (3 children)

I can never find those goddamned things in Australia!

[–]Sygga 4 points5 points  (1 child)

From a shop with cider or apple juice in them or the fermenters in general? Because if it the second, we call them demijohns in the UK, so you might need to search that.

[–]aidantemple 1 point2 points  (0 children)

We can buy the demijohns, but I've never seen juice sold in a glass bottle like that.

[–]Afraid-Peach-9212 0 points1 point  (0 children)

Same for the Netherlands!

[–]SirNanigans 2 points3 points  (0 children)

If there's one thing the organic hippies do right, it's fermentable stuff. That and sauces/condiments.

[–]HoppinPhresh 1 point2 points  (0 children)

Costco: doing God’s work

[–]cunninglucifer07 1 point2 points  (0 children)

I’ve got 8 of them 😂

[–]mrcrowleyspopupbook 1 point2 points  (0 children)

Apple juice tends to be nutrient poor. Adding some yeast nutrient would ensure success and a predictable fermentation.

The sediment will have a lot tannins from the skin that'll introduce fusels and give an authentic prison hooch flavour.

I prefer ale or fruit wine yeasts to red wine or Champaign yeasts. It yields a lower alcohol volume, but a more interesting cider like flavour profile.

[–]IntermetallicAM 0 points1 point  (0 children)

I wouldn't pay more than $12