tennesseean_87
Well-Known Member
This has become my base recipe for cider. I use bottled lemon juice and a little extra tea, and I've also been oaking it a bit as of late. This blows Apfelwein out of the water, though.
Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.
Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching.
Cheers!
I always have this on tap. I back sweeten with about 3 cans of apple juice concentrate when I keg it. I do a very low carbonation (just enough to push it thru the faucet). If you are on the fence about brewing this recipe...don't be. I have tried to find a better recipe or commercial ciders and I always compare them to Graham's. Guess what, all the others come in second place to this.
Cheers to Graham!!
A couple quick questions as I'm new to brewing and making cider
1) is the yeast nutrient necessary ? Just add it directly to carboy ?
2) what type of priming sugar do you typically use ? Corn sugar ?
3) pasteurize after bottling ? This topic is a bit confusing , is it necessary when using treetops juice ?
1). Yeast nutrient isn't required but is recommended. You'll have a better fermentation and more importantly, less bad smells.
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