looking for a dry apple cider recipe

[piratesteve]

have recently become addicted to strongbow, and would love to make something that would rival it.

Dont wanna be consuming spririts all the time, time to branch out and try something new now too.

[scarecrow]

Next to Guinness, my favourite drink is Strongbow Dry.

I made a few batches of cider years ago. To get a dry taste I used a litre or two of unsweetened apple juice in the drum. It did not taste like strongbow, but it did make it drier.

scarecrow

[Boozehound]

Before I started this hobby I used to drink a lot of Strongbow. Now I've got so much booze I never need to buy anything.

Anyway, I've been making some cider over the summer and I'll give you a quick rundown on my conclusions:

1.) If you're working with the apples themselves you really need a big metal press. Anything else (small ones, steamers, etc) are more effort than they're worth.

2.) EC 1118 seems to be a good yeast if you want dry. I've got a batch going at the moment and it's dry already and hasn't even finished.

3.) All the cider I've ever made has tasted nothing like Strongbow. God knows how they make that stuff but I prefer homemade now anyway.

[piratesteve]

does anyone have a recipe they would suggest to start experimenting making cider???

And Does anyone have any press designs . I have access to welding equipment.

[goose eye]

aint sure what strongbow is .

yall try cider apples. aint nothin like eatin apple
kingstons blacks foxwhelps an such.

so im tole

[Dnderhead]

did a google and some searching,,, strongbow is made of,, apple concentrate,,sugar,,and their own "secret" yeast,
so most likely their flavors are from the yeast..you mite have to do some experimenting with different yeast.

[radio11]

piratesteve,here is one i did last year,worked out good.
APPLE CIDER
Makes 1 Gallon -- for larger quantities, multiply everything except the yeast, which is sufficient up to 5 gallons.

14-16 lbs Apples (or 1 gallon of juice)
1/2 cup Dextrose
1/2 tsp Pectic Enzyme
1/2 tsp Andovin Super Nutrient
1 Campden Tablet (crushed)
1 pkg Lalvin EC-1118 Wine Yeast

Cut apples into smaller pieces, which will help in juice extraction. Crush, press, and add juice to primary fermenter with all ingredients except wine yeast. Cover primary.

Pressing: if a fruit press is not available, add fruit to a nylon straining bag. Strain out juice, and when finished, tie the bag up & add it to the primary fermenter as well.

After 24 hours, strain the juice from the pulp, & discard straining bag. Add yeast.

Rack to secondary carboy after SG drops below 1.010. Rack again when fermentation is complete (SG below 0.999), or in 3 weeks -- whichever is later.

Fining & Stablilizing: If you are NOT going to sparkle your cider, you should add 1/2 tsp of Potassium Sorbate per gallon to stabilize the yeast. After this is done, you'll be able to sweeten your cider to your liking. A clarifier may also be added.

Racking: Any further racking should be done with the addition of 1 (crushed) Campden tablet per gallon.

Sparkling Cider: When ready to bottle, add 1/4 cup dissolved table sugar PER GALLON to an empty pail. Syphon the cider into the pail, give a quick stir, and bottle into beer bottles (or pop bottles, or Champagne bottles), and cap accordingly.

Allow to sit 4 weeks before sampling. Age in a cool, dark place

[piratesteve]

well thanks for the recipe radio, And for the input by all. Greatly appreciated.

Will give this a try this weekend while im working around the house.

[radio11]

piratesteve,also with recipe.i kinda jacked it,put it the deep frezzz.about 12 hours.skim off some of the the ice/no need for any extra water,then primed it with the sugar.put it in the bottles.

[piratesteve]

piratesteve,also with recipe.i kinda jacked it,put it the deep frezzz.about 12 hours.skim off some of the the ice/no need for any extra water,then primed it with the sugar.put it in the bottles.

When you say "jacked" it, this was done to increas the alcohol content, correct???

[radio11]

Yup,it will bring the % up somewhat.