WineMaker Magazine - Country Winemaking Index - 10 Cant-Miss Country Wine Recipes. Double Chocolate Espresso Stout - Homebrewing - BeerAdvocate. Save Money On Homebrewing. Recipe | Arrogant Bastard Clone (40) How to Make Hard Apple Cider. As we realized on our last post, it was time to stop talking emphatically about the cultural significance of cider, and start getting to the business of making it. Though we had read more websites, emails, and books than we could know what to do with, we were still confused, and more importantly, l didn't have a solid recipe. It was beginning to be a problem. At its simplest, hard apple cider is pressed and strained apples that are left to sit around until residual yeast on the apples' skin turns the sugar into alcohol.
That's the traditional way to do it, how it was done for a long time. But today, most people prefer to use packaged yeast: this ensures that the cider will taste right, rather than being subject to a wild yeast, and it is the only way to succeed if the juice has been pastuerized, which is usually the case unless you press your own apples. The appeal of hard cider is enormous: all that's needed is apple cider, some yeast, and equipment to ferment it in. The Juice The Yeast. Apfelwein (Hard Cider) & DIY or Buy. Strongbow vs. homemade I was first introduced to hard cider by a college friend.
She had just come back from studying abroad in Wales, and there she discovered this awesome drink called Strongbow. I was just 21 and still naïve to the broad, glorious range of intoxicating beverages available – my repertoire at the time consisted of amaretto sour, capt’n-coke and Bud Light. But I bravely ventured forth and tried this “Strongbow” stuff. True story. Fast forward: Rob, the Husband of Awesome, MADE me a batch of apfelwein, and then TAUGHT me how to make it myself. Challenge: Apfelwein (Hard Cider) Strongbow contains fermented apple juice (perhaps from concentrate, perhaps not), sugars, water, citric acid, ascorbic acid and sulfur dioxide. EdWort’s Apfelwein recipe is as follows: 5 gallons of preservative-free apple juice (ascorbic acid the only allowed preservative for this recipe) 2 lbs. corn sugar (dextrose, not high fructose corn syrup)* 1 package Red Star Montrachet (A wine yeast)* Yay!
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