Cider in the House Rules!
I bottled a batch of Hard Cider this past weekend (that would be why I no showed up for the pointy teefs cards on Sunday, sry!) and it turned out great!
I have to say it is a little on the (slightly) dry side. It is VERY reminiscent of STRONGBOW!
How did I do it you ask?
Started with 5 gallons of FRESH cider from the orchards. Made sure to use the PASTURIZED stuff. This is important because by using the pasturized stuff I didn't have to throw in the bacteria/wild yeast killy stuffage that makes homebrew cider taste like ASS.
I let the 5 gallons of fresh cider come to room temperature in their little jugs.
Then I opened the jugs and poured them all into a single 5 gallon glass carbouy and pitched in a package of liquid CIDER yeast that I bought at our friendly Wine and Hop Shop on Monroe (my new very favorite store, BTW).
Let the whole mixture sit for 2 weeks.
I should mention that all of these steps involved a great deal of sanitary measures (we really can't have all that wild yeast getting in there making the cider taste like ASS now can we?), but with all involved the whole process really only took, like, 15 minutes. Easiest fucking alcohol to make in the world...I guess that's why the American Colonists loved making it so much. They could make it while DRUNK!
Anyway, I bottled it all in 12 oz. beer bottles and set it down in the cellar. I want to let it sit and mellow out for a couple of months, but I fear that will be impossible. It's good enough to drink now!
I should also mention that it turned out to be 4.945% alcohol by volume.
I have to say it is a little on the (slightly) dry side. It is VERY reminiscent of STRONGBOW!
How did I do it you ask?
Started with 5 gallons of FRESH cider from the orchards. Made sure to use the PASTURIZED stuff. This is important because by using the pasturized stuff I didn't have to throw in the bacteria/wild yeast killy stuffage that makes homebrew cider taste like ASS.
I let the 5 gallons of fresh cider come to room temperature in their little jugs.
Then I opened the jugs and poured them all into a single 5 gallon glass carbouy and pitched in a package of liquid CIDER yeast that I bought at our friendly Wine and Hop Shop on Monroe (my new very favorite store, BTW).
Let the whole mixture sit for 2 weeks.
I should mention that all of these steps involved a great deal of sanitary measures (we really can't have all that wild yeast getting in there making the cider taste like ASS now can we?), but with all involved the whole process really only took, like, 15 minutes. Easiest fucking alcohol to make in the world...I guess that's why the American Colonists loved making it so much. They could make it while DRUNK!
Anyway, I bottled it all in 12 oz. beer bottles and set it down in the cellar. I want to let it sit and mellow out for a couple of months, but I fear that will be impossible. It's good enough to drink now!
I should also mention that it turned out to be 4.945% alcohol by volume.