Hard Cider

[retirwntm]

various imported french one's from normandy. most of the us stuff is too sweet.

Agee with HC on this. Sarasola Basque is very nice. Dry and not too sweet.

[ACheateaux]

^Why use pasterurized? Skipping the boiling of non pasteurized cider step?

I don't question the magic, I just do. The only thing I can think of is getting rid of wild yeast strains for a more consistent end product. But what do I know, I'm just a border line alcoholic.

[shera]

I made a variety of country wines out of every fruit imaginable when I had space for it. Always 2 batches - one with Lalvin 1118 and one with 1122, champange an nouveau yeasts. The nouveau clears out quickly, but the champagne is better taste and more alcohol content. I never pasteurized, always started w fresh organic fruit. Apple is good, but blueberry is the best. No sulfur or any additives, a healthy living food.

First to the vat, then mason jars w pricked ballons, finally into pellegrino bottles.

[ashmgee]

I brew beer and stumbled on a recipe for apfelwein (German apple wine) awhile ago. It's enjoyed a constant rotation on my kegerator. Ferments out dry and stiff. Good base to play around with. I added a little blueberry and ginger to it one summer and was surprised how fast 5 gallons disappears.

5 gal pasteurized apple juice ( I use Motts )
2 lbs dextrose
1 packet champagne yeast ( I use Montrachet, it tastes clean )

Dump 4.5 gal in a Carboy, put the 2# sugar into the remaining juice container and shake to mix, then add to Carboy. Sprinkle yeast on top and cap. Throw in closet for 6-8 weeks, keg/bottle condition another 4 weeks and it's good to go. The longer it sits, the better it gets.

I keep it in a constant rotation in my fermentation chamber.

I'd say you'll thank me later, but it goes down so good that after 2 pints you won't be able to find a computer, let alone use it. You sure as hell won't have anything nice to say to/about me in the morning.

This is the recipe i started with as well. I have been tinkering with it for a bit now and have found that it is a good base to add all kinds of stuff to.

I will often times sub in honey for the sugar, and because we have lots of huckleberries and blackberries, I usually try to get those in there as well.
The base recipe though is good on its own, and you need to start a pipeline to get the best results. 1 year old cider is so much better than 2 month.

[b dubya]

I've heard there's noting quite like a Hard Dicken's Cider

Dickson's Cider is worthwhile too

[bagtagley]

VA Cider week starting the end of next week. There are a few events for you DC folks.

www.ciderweekva.com/events