It's not beer and it's not wine, but making hard apple cider is always fun. You can do it the old fashioned way by pressing the apples or you can purchase the apple cider. If you purchase the cider, just make sure that there are no preservatives in it. Personally, I buy the apple cider from a local fruit market. The recipe I found is from Sallys-Place.com and will make a 5 gallon batch. There is also an interesting history of hard cider on that site that is worth reading. Enjoy the recipe and the reading.
Cidermaking is easy and fun. Here is a basic recipe for a Farmhouse Style cider (ingredients for five gallons):
5 gallons of fresh pressed sweet apple juice (known today as apple cider)
5 cups of sugar
1 package of Wyeast liquid lager brewers yeast (available at homebrew supply stores)
Transfer the juice and sugar using a sanitized funnel or food grade plastic hose into a sanitized glass or stainless-steel container at room temperature. Allow the sugar to dissolve and then pitch the lager yeast and affix a fermentation lock atop the carboy It will soon begin to bubble away releasing carbon dioxide as the yeast converts the sugars into alcohol. Allow the cider to ferment and mellow for at least two months before transferring it with your sanitized food grade hose into bottles, a keg, or any vessel you prefer. Then enjoy. Any homebrew supply shop can get you started with the proper advice and equipment.
Originally Posted on my other site: Making Homemade Wine and Beer.
Have New Posts From Beer Recipes Delivered To Your Email
Ingredients:
* 3.3 pounds, M&F amber hopped syrup
* 3--1/2 pounds, dry light malt
* 1 pound, crushed crystal malt
* 1 ounce, Northern Brewer leaf hops, (alpha=8.0%) 1 hour boil
* 8 pints, fresh strawberries, washed, stemmed, pureed
* 4 Tablespoons, pectin enzyme
* Ale yeast starter
FG: 1.008
Procedure:
Make a yeast starter by boiling 1 cup dry malt extract in a quart of water and cool to below 90 degrees F. Add four of Red Star Ale yeast and agitate. Let set for two hours.
Steep crystal malt in 1 gallon of water for a while, then "rinse" in another 1--1/2 gallons. (I preboil.) Add malt and boiling hops and boil liquid for 1 hour. Turn down heat to very low flame and add pureed strawberries, heat for 15-20 minutes. Remove hops then cool wort. Dump in primary fermenter and add cold bottled water. The temp should be around 65-70. Dump in the yeast starter. The next day or sooner, add about 4 tablespoons of pectic enzyme, right into the beer. Rack after 3- 4 days. Bottle with 3/4 cup corn sugar.
Ingredients:
* 6-7 pounds, light malt extract
* 1/4 pound, crystal malt
* 2-1/2 cups, raspberry puree
* 1 ounce, boiling hops (Hallertauer, Saaz, Tettnanger)
* yeast
* 10 cups, raspberry puree
Procedure:
Crack, steep, and strain crystal malt before boiling. Add extract and hops. Boil. Strain into primary. Add 2-1/2 cups raspberry puree. Add enough cold water to make 5 gallons. Pitch yeast. When racking to secondary, add another 10 cups raspberry puree.
Ingredients:
* 6.6 lb Northwestern Wheat Extract
* 1 oz. Tettnang hops. (boiling hops- full 60 minutes)
* 1/2 oz. Tettnang (flavor hops- last 20 minutes of boil)
* 1/2 oz. Tettnang (aroma- steep for 2 minutes at end of boil)
* 4 oz. of cherry extract
Procedure:
Total boil is 60 minutes. Also added Irish moss last 15 min of boil. Add the cherry extract after the boil and ferment for about 1 week.
Ingredients:
* 7 pounds, British amber extract
* 1-1/2 pounds, crystal malt
* 2 ounces, Northern Brewer hops (boil)
* 1 ounce, Fuggles hops (finish)
* Whitbread ale yeast
* 2 pounds, fresh frozen blueberries
Primary Ferment: 1 week
Procedure:
Steep crystal malt while bringing to boil. Remove grains and add extract and boiling hops. Boil 60 minutes. Add finish hops and let steep 15 minutes. Sparge into ice, mix. Rack to 7-gallon carboy. At peak of fermentation add blueberries. Ferment 1 week and rack to secondary. Prime with corn sugar.
This recipe is from Beerecipes.org
| Beer Style: | fruit beer, apricot ale | |
| Recipe Type: | extract | |
Description:How did it turn out? It was a fine light ale. Nice golden amber color with a good hop bite. About half way through a mug, I start noticing the taste of cloves. But I didn't notice any apricot taste. I think it would be worth trying it again only letting the apricots sit in the primary fermentor. At least that's what I'd try next. | ||
Ingredients:
| ||
| OG: 1.050 FG: 1.015 Primary Ferment: 1 week Secondary Ferment: 1 month | ||
Procedure:Steep pilsner malt at 150 degrees for 1 hour. Strain and sparge grain. Add malt extract. Bring to boil and boile for 60 minutes. Add 1 ounce Chinook hops at 30 minutes. Add Mt. Hood in the last 2 minutes. The apricots were added at the end of the boil. The wort was then sparged into the primary fermentor, say about 10 minutes after the apricots were added. The wort was cooled over night and the yeast was pitched in the morning. After a week, the beer was racked to the secondary. Here it rested for one month (either I'm busy or patient; I wish I could say the latter) before bottling. | ||
| Submitted by: Michael Bass | ||
Ingredients:
- 6 pounds, Laaglander light dry extract
- 1/4 pound, crystal malt
- 1/4 pound, lactose
- 7-8 pounds, fresh sweet cherries (or if not in season frozen cherries)
- 1/2 ounce, Chinook hops (boil)
- 1/2 ounce, Chinook hops (finish)
- 1/2 ounce, Hallertauer hops (dry)
- 1/2 teaspoon, Irish moss
- Whitbread ale yeast
Procedure:
- 5 pounds, pale malt extract syrup
1 pound, corn sugar
2 ounces, Hallertauer hops (boil)
1/2 ounce, Hallertauer hops (finish)
6 pounds, cranberries
ale yeast
corn sugar (priming)
- Crush cranberries. Boil wort. Add cranberries to wort at time finishing hops are added. Turn off heat and steep at least 15 minutes. Pour wort into fermenter with enough water to make 5 gallons. Pitch yeast. After about 5 days, strain into secondary fermenter, avoiding sediment. Bottle after about 1 more week. Age bottles about 2 weeks.
- Primary Ferment: 5 days
Secondary Ferment: 1 week
Subscribe to Feed
