Great Apple Cider Recipe???

[jacinthebox]

Does anyone have, what you would call. a great apple cider recipe?
Looking to make a 5 gal batch for a friend...I just don't know how much sugars to add to the store bought apple juice/cider.
Notty yeast?
I was thinking of back sweetening with a non fermentable, and 3/4 cup of corn sugar to bottle condition,

[jacinthebox]

here is what I was thinking

5.25 gallons of apple juice/cider
1 can of concentrate
2lbs brown sugar
Notty yeast
pectic enzyme and yeast nutrient
Back sweeten with a non fermentable (1 cup of splenda/ or to taste I guess)
and 3/4 cup of corn sugar for bottle carbing

anyone have any thoughts?

[Juniper Hill]

I've made apple cider using the following recipe:

5 gallons fresh pressed cider
add apple concentrate (superstore no name brand) to get bix up to about 15-17 (SG 1.06-1.07)...about 8-10 cans of concentrate.
Yeast Nutrient (Fermaid K) 2.5 g at start and 2.5 g 1/3 the way through fermentation.
Pectic enzyme - more than the recommended amout.

Wine yeast 5g sachet. 71B is great for chewing up some of the malic acid and ferments strong and clean. Easy to get at Noble Grape.

If I were to do it again, I'd backsweeten with 10% volume of apple cider. This method gives you a ton of added fruit flavours. Just make sure to stabliize with Kmeta and Sorbate. Then keg to sparkle.

[Henry1]

Here's my go-to Cider recipe.

6 gallons of unpasteurized, fresh cider. I prefer the blend cider from Suprima Farms, although it varies from week to week based on what Richard wants to do.
720g sugar to get SG up to 1.06 from the standard 1.05
6 crushed campden tablets or 3g of k-meta
yeast energizer as per instructions on package
DAP - dosage depends on the apples. I've found that organic apples need a bit more
1/2 tsp wine tannin

let rest 12 hours, add pectic enzyme
let rest 12 hours, pitch yeast (or don't and let the wild yeasts who survived sulphiting take over. you won't be sorry!)

Add 3oz of medium toast French oak chips in secondary and let rest for a month.

Bottle prime with sugar. I find that dextrose leaves an off taste.

I like Saflager S-23 and White Labs WLP775. They probably won't ferment dry and will still bottle carb. Lalvin D47 and K1V-1116 are good wine yeasts but they ferment dry. The best cider I've done, though, was fermented with wild yeast and finished with some residual sugar at SG 1.00.

[jacinthebox]

Thanks guys

[CiderBeerWine]

My random apple recipe:

The apples were all roadside apple and crab apple trees around HRM (mostly Herring Cove). I figured I would get an overly tart cider that was quite bitter, but honestly it turned out great. Clear and pale yellow, slight sweet taste with a lot of tart apple taste in there. Some of the apples were blemished but I pressed em anyways. Had a lot of rib bbq's drinking these and they got pretty good reviews from friends. I should have aged it longer...but I wanted to drink them! And I am sure a better yeast strain would have improved it but all in all I am pretty happy with how it turned out and I look forward to the next apple harvest.

16 L of fresh pressed apples
1 cup of honey
1.5 kg of white sugar
1 strong cup of tea
Tiny bit of molasses

Sadly I only had bakers yeast around

[redoubt]

CiderBeerWine, love that it was all from roadside apples. Do you have a press? Or do you have a press-less trick for pressing apples?

-Kirsten

PS: And because I didn't say it enough in the three sentences above, "press".

[redoubt]

... Ah. Nevermind. Stumbled across your intro post with reference to a working press. Colour me a wee bit jealous.

-Kirsten

[CiderBeerWine]

It is pretty handy!

The Problem is getting enough good apples!

[CiderBeerWine]

Yeah I got a press on the go, it is pretty cool/ It has an auger and then a press. I will post Pictures later but too busy to do it atm.