When I woke up this morning, I had no intention of brewing anything. I should know by now that if I leave the house and am presented with the chance to purchase ANY kind of ingredients, it doesn’t really matter whether I planned to or not, things get brewed!
Tonight I got together a bunch of random items and brewed a hard cider! It’s my second time trying to make a ‘hard’ cider, which really only means a cider that has a boosted ABV from added sugars. The one point I want to emphasize about doing this, is the added time it takes for the cider to mature, whether bottled or kegged. I have attempted regular cider on multiple occasions, all of which have turned out great.
In any case, here are the ingredients I used to make this bad boy, which I’m calling Jailbait. Why? Because Hard Cider makes me think about prison moonshine, and that (for whatever reason) made me think of jail bait… My cognitive processes might be somewhat in the gutter but that doesn’t affect the taste of this cider, so it’s all good!
It’s an extremely easy process that can be accomplished with very little cost on your part and provides you with a great learning experience overall!
What you’ll need to brew this cide (for a 1 gallon):
- 3L of Apple Juice (make it is free of sulfates – they prevent the yeast from doing their job)
- 473ml Dark Corn Syrup
- 1/4 Tsp Yeast Nutrient
- 1 Package of dry Wine/Champagne/Cider Yeast or a healthy starter of beer yeast (which will leave you with a sweeter cider)
This first step was to pour the dark corn syrup (Karo) into a 1 gallon carboy (container that can be sealed later). After doing so, I like to add 1 liter of apple juice and shake vigorously to dissolve all of the syrup! Once it’s dissolved, you can continue to pour the remaining 2L of apple juice into the fermentor (at which point you might want to shake things up again to get it well mixed again). Next, you add the yeast nutrient and give the container another shake or two. Finally, it’s time to add the yeast. You can add the dry yeast directly or rehydrate (as per the instruction on the package). In my case, I decided to use beer yeast as a first time experience for myself (I need to learn too!). I recently brewed an English Pale Ale, which yielded a great amount of yeast, some of which I used tonight. Follow that by a few more good shakes (about 60 seconds) and you’re done!
The orginal gravity of this brew came in at 1.086! Which means we’re looking at around (probably) a 9-10% cider… BOOM!
I will be monitoring the progress of this cider and will ensure to keep you all informed as we see it ferment and then eventually get bottled! Visible signs of activity should happen in 12-24 hours (or less)!!!
Another day, another batch. Cheers.