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CIDER:- Dry Cider Pear Cider Steve's Strongbow Syder Nanna's Apple Pie Pineapple Cider Blackberries and Apples Apple cider from your own fruit CIDER APPLE CIDER FROM YOUR OWN FRUIT Crush the apples and
extract the juice, or purchase the juice direct from the factory. To each 5
litres of juice, add two crushed Campden Tablets and let stand for 12 hours to
kill the wild yeasts. Then add 1
teaspoonful each of pectic enzyme and yeast nutrient per 5 litres, plus some
wine yeast. Fit an air lock and
allow to ferment right out. At this
point bubbling will cease through the air lock and the hydrometer will show a
reading of 1000. Leave to stand for
a further two days to clear, then bottle with one teaspoonful of sugar to each
750ml bottle. The cider will be
ready to drink in 3 - 4 weeks, but will be much better if left for 3 - 6 months. Ciders are a great alternative to the Summer lager quenchers. This is a classic example of the dry Mercury Cider. Should you require slightly sweeter versions you need to add a non-fermenting sugar like lactose (or artificial sweeteners). Please feel free to ask when ordering your cider how to make it 'medium sweet' or 'sweet'. As we require a full fruity flavour we recommend the use of white sugar, which contains fructose, instead of dextrose (a single glucose sugar). If you wish to make a more cloudy style, like 'Scrumpy', you can always add your own cored, peeled and quartered apples!!! 1 can Black Rock Cider 1kg white sugar 2-4 litres Apple Juice (no preservatives) - optional Kit yeast Add the ingredients to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1000 (more if using lactose) & 6% alcohol. For those cider lovers who like 'Strongbow' they will have noticed a 10% pear juice addition sticker on the label. We have found it difficult to find straight pear juice, so an apple/pear juice can be substituted to make this recipe work, otherwise you could core, peel and quarter some fine Tassie pears. Please feel free to ask when ordering your cider how to make it 'medium sweet' or 'sweet' with lactose. 1 can Black Rock Cider 1kg white sugar 2-5 litres apple/pear juice (we've even used the juice from tinned pears - and made a pie with the rest) Kit yeast Add the ingredients to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1000 (more if using lactose) & 6% alcohol. In the quest of a fine cider, Steve and I devised this beauty of a cider!!! The malic acid lifts the apple flavour and the pear schnapps gives the length to the palate. A synch to make!!! Please feel free to ask when ordering your cider how to make it 'medium sweet' or 'sweet' with lactose. 1 can Black Rock Cider 1kg white sugar 1 Top Shelf Pear Schnapps essence 1 Teaspoon Malic Acid Kit yeast Add the ingredients to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1000 (more if using lactose) & 6% alcohol. Just like nanna's apple pie but no pastry!!! 1 can Black Rock Cider mix 1kg white sugar 1kg lactose 6 litres apple/pear juice 5g cinnamon stick 10g grated ginger 5 cloves Kit yeast Put the cinnamon, cloves and ginger in a stocking and suspend in the brew. Add the kit, juice and sugars to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1010 & 7% alcohol. Now here's an interesting one!!!!! So simple to do and the flavours go well together. Please feel free to ask when ordering your cider how to make it 'medium sweet' or 'sweet' with lactose. 1 can Black Rock Cider 1kg white sugar 1 Top Shelf Pineapple Schnapps essence 1 Teaspoon Malic Acid Kit yeast Add the ingredients to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1000 (more if using lactose) & 6% alcohol. Following on with the theme... These are so easy and fun using the flavour essences, but you could always use the juice from 2kg of fresh blackberries when in season. I find frozen then thawed easier to press out the juice. Please feel free to ask when ordering your cider how to make it 'medium sweet' or 'sweet' with lactose. 1 can Black Rock Cider 1kg white sugar 1 Top Shelf Blackberry Schnapps essence 1 Teaspoon Malic Acid Kit yeast Add the ingredients to the fermenter and ferment using the T.H.B.S brewing instructions. Make sure the bottles are kept warm enough (24°C) for long enough (3-4 weeks at least, the longer the better), as the cider tends to be thinner than a beer and the yeast can sit at the bottom of the bottle and not convert the teaspoon of sugar to gas. F.G. 1000 (more if using lactose) & 6% alcohol. |