Cider Question
Posted: Thu Nov 16, 2006 11:46 am
by bub
Ok so it's not all grain... sue me.
I'm gonna make me a cider MmmmHmmm
I was thinking that mebe I would try a Hef yeast in there... Is that absolutely fucked up or will I be cool?
BUB
Posted: Thu Nov 16, 2006 11:50 am
by Thirsty Mallard
I wouldn't think the clove and estery flavors and aromas would translate well to mead. Then again, I don't like mead that much to begin with. I do know that my buddy brewed a mead with Cal Ale and I liked that mead more than a mead made with non-ale yeast. I would be interested to read about the outcome...
And thank you for the "No Pants" option on the survey... now that it is a valid BN survey, I will cast my vote!
Posted: Thu Nov 16, 2006 11:50 am
by shamusonme
Would that make bananna cider?
Posted: Thu Nov 16, 2006 11:58 am
by bub
Thirsty.. its a CIDER not a MEAD...
I was thinking it might be a good holiday cider what with the clove flavors.
BUB
Posted: Thu Nov 16, 2006 12:02 pm
by Thirsty Mallard
Whoops. Sorry, just got finished listening to the Mead Show and my mind was still there. Im a big dumb idiot.
In that case, I think the Cider would be very interesting with a heff yeast. Brew on, brotha!
Posted: Fri Nov 17, 2006 6:36 am
by wezil
BUB
Whatever you do I highly recommend putting a gallon of it in the freezer after 12 hours use a strainer to scoop out the ice. Put it back for another 8 hours and the scoop out the ice again. Makes about a quart.
Brad
Posted: Fri Nov 17, 2006 9:56 am
by chrispy
Wezil,
I've made applejack (legal, it's fractional distilling) with both unspiced and spiced cider.
No spices, straight US56 or Nottingham yeast seems to taste best. My method is to put a gallon cider jug about 3/4 full of hard cider in the freezer for 24 hours, then pour off the liquid. Like you said, I get about 25% yield, but that's when I've added sugar to the cider to boost the final abv to 8% or so.
Good stuff, both applejack and cider.
Bub, get some good, no preservatives cider. If you want more than 4-5% abv, add about 1/2-1# per gallon of honey, sugar or brown sugar. It usually tastes best after aging at least 6 months in the bottle/keg.
Try the hefe yeast, would probably be tasty. I can tell you that spices and sweetening it back will cover up the young flavors.
Chrispy
Posted: Fri Nov 17, 2006 11:02 am
by Lufah
chrispy wrote:...
I've made applejack (legal, it's fractional distilling) with both unspiced and spiced cider. ...
I thought all home distilling was illegal. Just because your not using a still to achieve the end product I don't see how that would make a difference legally. Also won't that really concentrate any fusel alcohol that is in there?
If you have sources that say I'm wrong I would love to see them. I have just never heard anyone say that any form of home distilling was legal.
Travis