If you're shooting for Strongbow, then don't add any sugar at all, it will make the cider way too strong. Your homemade hard cider will take longer to ferment than beer, and it will naturally finish dry with a specific gravity of anywhere between 0.992 and 1.005, which packs a good alcohol wallop of about 6-7% without any added sugar. Then let it ferment in the 60s for a month or two, and it's good to go. I like US-05 and Cote des Blancs, but any dry beer or wine yeast will work fine. Then add a pack or two of dry yeast - for your first batch it doesn't matter which brand you use. Add 1 crushed Campden tablet (bisulfite) per gallon and let the juice sit for 24 hours. Recipes are pretty much as simple as: Get a bunch of good juice. The best book on the topic IMHO is Ben Watson's "Cider, Hard & Sweet". Either way, I think your wife would like the good old American common cider just as much, if not more than the Strongbow. You can use store-bought juice for this purpose, but I prefer to use fresh brown colored cider from an orchard that has chunks of apples and wild yeast in it, etc. Seriously.Īll that being said, you can still make a very good cider out of USA apples such as Honeycrisp, Gala, Braeburn, McIntosh, etc., but it's not fair to call it an English cider at that point. If I was to make a Strongbow clone, the ingredients would be apple juice concentrate and lots of water. I must regret to inform you that Strongbow is actually a very wimpy and watered down version of an English cider. They also use sharp apples such as Bramley's and Michelin to add more snapping tartness. To make a true English cider, you need to use true English bittersweet and bittersharp apples such as Dabinett, Yarlington Mill, Foxwhelp, Kingston Black, etc. I'm making an R&D batch of cider right now with White Labs Abbey yeast to see what happens. You could probably use a similar yeast if you can't find the exact one. I went with this yeast because my homebrew shop told me it was supposed to have a relatively low attenuation. Then if it's too dry, you can add the chemicals (to stop yeast reproduction) and concentrated apple juice in 1/4 can or 1/2 can increments until you like it. I would say to carb it and taste before you add the chemicals or apple juice if your wife likes English style. It turned out GREAT! I gave it out for Christmas and everyone said it was really good. Rack onto 1/4tsp Potassium Meta Bisulfite (50ppm), 4g Potassium Sorbateġ full can Tree Top concentrate to back-sweeten Wine yeast (cote de blanc dry yeast by Fermentis) located in Bothell, Washington.I just finished my first cider, and it was super easy! Here are my notes:ĥ gal tree top apple juice, pasteurized, no preservatives There are now a total of seven Tree Top manufacturing facilities, with locations in Selah, Wenatchee, and Prosser, Washington Medford, and Woodburn, Oregon and Oxnard, California plus our wholly-owned subsidiary, Northwest Naturals LLC. Whatever your specific needs, from research through development of new products, we’re ready to provide you with innovative ideas, support, prototypes, packaging alternatives and, of course, the world’s juiciest, tastiest and most delicious apple and fruit products. The little co-op that began in May of 1960 has made it big! We are noted as a pacesetter within the industry. Under the guidance of capable management and a dedicated Board of Directors, Tree Top has become the market leader for top-quality processed fruit products. Our experienced scientists and food technologists are readily available to work with customers on the development of new products and unique applications. market, providing food ingredients to over 20 of the nation’s top 25 food companies.Ī key element of the growth of our business has been our superior technical support capabilities. Today, Tree Top is the world’s largest producer of dried apple products and the primary supplier to the U.S.
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