Cider Digest #0441

eZine lover (@eZine)

Published in 

Cider Digest

 · 7 months ago

Subject: My first cider.. 
Date: Thu, 02 Jun 94 10:43:00 PDT 
From: "McGaughey, Nial" <nmcgaugh@hq.walldata.com> 

 
Hi all. 

I've been homebrewing beer for about 2 years and finally decided to try a  
cider 
my recipe follows. 

8 cans Safeway generic apple juice concentrate (non preserved, blah blah) 
water to make 4 gallons 
.75 lb honey 
1 lb brown sugar 
2 pks champagne yeast (red star) 
O.G. 1.060 

procedure: heated the frozen concentrate and water to 90 degrees. added  
honey and sugar. Waited till chilled to 75 deg. pitched yeast.. 
now fermenting in glass carboy (no primary plastic) and bubbling like crazy.  
I noticed that the now fermenting 'wort' is quite a few shades lighter than  
the original concoction. This is probably due to the presence of yeast in  
suspension (??). Smells very alcoholic..(yay!). My question is: will the  
added sugars leave any/enough residual sweetness, or would adding lactose at  
kegging time yield better results? I do have a fridge dedicated to storing  
cornelius kegs. My experience with lactose is just with stouts. 

Nial McGaughey 
Wall Data Product Development 

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