Cider testing project batch #2

Batch number two of my apple cider experiments.  I am going to add a little tannin to this batch as well as some yeast nutrient.  From what I have read the difference between american ciders and English ciders is the tannin that is in the English ciders.  I have always liked the dry English ciders that I have tried so this hopefully will taste close to one of them.  I really should use the exact same yeast for all of these experiments.  But I have several in the fridge that are getting close to end of life so I need to use them up. Also adding a smidgen of pectic enzyme to help clarify it out.  I forgot to add any to the previous 2 batches I made (5 gallon farm apples and 1 gallon store-bought)

Stronger cider then last bottle I got.  Going to be strong when it is completed
Stronger cider then last bottle I got. Going to be strong when it is completed

Hard cider ingredients:

  • apple mix: organic unfiltered Cider.  (same as I used for batch 1)
  • yeast: Montrachet
  • pectic enzyme
  • yeast nutrient


  • Original Gravity (OG): 1.060
  • Final Gravity (FG): pending
  • estimated alcohol amount at FG of 1.0=8.2%

Now to let it bubble for a month or so.  Go Cider go

Hard cider making 2013

Wonder cider maker Katy dooby doo
Wonder cider maker Katy dooby doo

It is that time of year to crush up some apples and make cider.  unfortunately it was not a very good year to get lots of apples for me to make multiple batches of different ciders.  The bad thing about mix and matching apples is that there is almost no way for me to duplicate a great hard cider from one year to the next.  About the only thing I can do is be consistent with the variety of yeast that I use.  Last year I used Champagne and Nottingham for all my batches of hard cider, which were all very good, but since I used a heavy waxen mix for every type of hard cider I made they were all very tart.  This years apples are a bunch of different variety that were about the only ones we could find. They

Hard cider ingredients:

  • apple mix: Northern spy, sweet seedling of some kind, waxen (no more than half a gallon of the five), Spitzenburg
  • yeast: White labs English cider yeast WLP775 (i wanted the strain from rogue brewery called pacman but they were sold out)
  • 5 campdon pellets to kill all the wild yeast
  • 1 tsp yeast nutrient per gallon of cider


  • Original Gravity (OG): 1.050
  • Final Gravity (FG): pending 🙂
  • estimated alcohol amount at FG of 1.0=6.56%
This years yeast of choice
This years yeast of choice

This came out with a higher sugar content than any of the ones i did last year.  Last years cider was also just the early fall varieties and these are all winter apples except for the small amount of waxen’s we added as a filler.  The sugar content is close to a one gallon batch of red June apples that I used by them selves.  That was a good cider I back sweetened it and heat pasteurized it after it self carbonated.  It was gone in less than two weeks.

  • Cider started: 10/15/2013
  • Yeast started dropping out of suspension: 10/25/2013

Bottling hard Cider

After you have your delicious brew ready to bottle there are only a few steps left before you are ready to age and bottle up your Hard cider.  The first step is to sterilize all of your bottles and equipment.  This is a step you do not want to skip.  Just a little contamination will ruin all of your hard work that you put in to getting and making your cider.  The hardest part I have had in bottling up my cider is estimating how many bottles you need for your batch.  The standard you will see on an internet search is two cases of bottles per five gallon batch.  I have found that this is a little under what you will actually need.  All of my batches are for a carbonated cider so i use one liter soda bottles for my extra cider over the two cases.  The bonus of doing this is you can tell when your cider has carbonated to the point you want to drink.

If you are going to bottle your Hard cider flat (also called still cider) you can skip over this part and go straight to the bottling section.  To make a sparkling cider you will need to add a sugar primer to your brew .  As long as it is fermentable sugar you can use any kind you have available.  Each type  will add to the distinctive taste of your bottled cider.  I have used white sugar, brown sugar and honey in my batches.  All of them are good so it is mostly a matter of preference.  If you have used a specific type of sugar to boost the alcohol content I would recommend using that same type as your primer.  For a five gallon batch add 3/4 cup of sugar  dissolved in 4 cups of warm water to it.  Adding more than this can cause you to make a bottle bomb if it over carbonates and explodes.

On to the bottling stage! Raise your full carboy up higher than the tops of where you bottles will be.  I use the convenient kitchen table and have my bottles on the floor.  Then insert your siphon hose and start filling bottles.  Having two people at this stage makes it much faster but it is easily done solo.  Fill the bottles to about one inch from the top and move on to the next bottle.  If you are lucky enough to have a 2nd person helping you one person can fill and the second can cap the bottles.  A good capper will press down the edges of your caps and seal the bottles tightly.  You cannot reseal screw off lids.  As a rule they do not completely seal and can ruin your batch.  Once capped let your bottles set at least two weeks to carbonate.  The one you filled in a soda bottle is a great gauge on how much bubbles you have in there.  Finally chill and enjoy the fruits of your laber.

Fresh pressed Apple Cider

Oh sweet cider how I love thee.  Today’s project was to press 5 gallons of fresh cider to can up for later in the year.  Considering how late in the year it is, the choice of apple varieties was dwindling down the winter apple varietles.  I probably shouldn’t have used the entire 25 gallons that I had pressed earlier for hard cider,  but it is so delicious that I couldn’t help myself.  The easiest apple for us to get is a variety called Ben Davis.  It is a small crisp apple that when you first press it is a pinkish color.  Kinda reminds me of pink lemonade in color. This is a great apple to eat as a snack.  This variety was first recorded in the early 19th century.  It was one of the best storage apples of the era.  Unfortunately it is nearly impossible to find in a store.  I have heard that Detering orchard sells them, but I have never been there to check.  My father likes to quote “Many a captain’s fortune were made with this apple

Unlike the old apple presses that were all hand powered, we used Dad’s electric crusher and manual press.  Makes the process much much easier.  First you run the apples whole through the crusher which cuts them up into dime sized pieces.  A five gallon bucket will fill up the hopper.  Then add the press plate on top of the crushed apples and place it under the corkscrew.  Then twist away until you cant twist no more.  Five gallons of apples will average about a gallon of cider.  This variety gave us a bit more then average.  3 1/2 buckets got us our five gallons of cider that we were after.  After that it was home to let it settle and start the canning process.

Things to do with apple cider or apples:

Hard Apple Cider part 1


Hard apple cider is one of the easiest alcoholic drinks that a home brewer can make. And my personal favorite to drink on a cool evening. As with anything that you make always use the best ingredients that you can get. I am lucky enough to have access to an apple orchard on our family property and can press my own mix of apples. Mmmmmm fresh cider out of the apple press is the best part of fall. Now for the basics of making hard cider.


  • 5 gallons of apple cider (fresh or store bought)
  • wine/ale yeast of choice. (I use Nottingham ale yeast for the majority of my batches. But it is a matter of taste preference)
  • 5 campden tablets (only needed if you use unpasteurized cider)
  • 6 gallon glass carboy and airlock

If you have never brewed any type of beer or wine before you will need to remember the first rule. STERILIZE everything that will be touching the cider. Any brew store will have something you can use to sterilize the carboy and many bottles. I use unscented bleach for my sterilizing. One cap full per gallon of water is all that is needed. Add and let sit for 20 minutes to make sure that all the little critters that might be in it are dead.

Pour the cider into the carboy and add the crushed campden tablets. Cover the top of the carboy with a cloth and rubber band it around the top (you don’t want fruit flies to get in and contaminate it) Let sit for 24 hrs for the campden to kill the native yeast. After the wait time add in your yeast following the instructions on the package for how to re hydrate it add it into the must (yes it is called a must after you add in the yeast). Last but not least add the air lock to your carboy. After a couple of days it should start bubbling and your cider is on its way to making a wonderful beverage. Let bubble and ferment for 2-4 weeks or until all the sugars are converted to alcohol. With no added sugar to your batch you will end up with a hard cider that is 4%-7% alcohol depending on the varieties of apples that you use. At this point you can either decide to make it crisp and bubbly or kill off the yeast and make a flat cider.  I prefer it with a little carbonation over a flat batch.  Stay tuned for part 2 on how to bottle and prime your batch of hard cider

How to Bottle your cider