Apple cider

[VitruvianMan]

All I can find is 1% or 1/10 of a % preserved I can't find any completely non preserved ciderwould those work or not?

 

[crdman]

Question, is "Apple Cider" the same as "Apple Pie Wine"?

Thanks in advance

 

[thinman56]

Racked my apple cider wine, getting ready to bottle, tastes awesome! I followed joeswine's advice and added 1/2 lb white raisins and 1/2 lb pineapple chunks to a 3-gallon batch, really gives it a lot of flavor.

I only have one thing to add to this awesome long string of cider wisdom. For those who want a clearer wine in short time, I add the meta to the cider before I add anything else and let it sit 24-36 hours. All the natural yeast falls right out of it, then I rack it off and proceed with the clear juice. Here's the raw cider and the clear cider, 36 hours apart:

 

[buffalofrenchy]

I am guilty of not reading through the whole thread but is it a 5 or 6 gal recipe?

 

[brewski09]

It's 5 gallons of juice plus a ton of sugar. I would assume the final volume would be 5.5 to 6 gallons but haven't made it myself.


Sent from my iPhone using Wine Making

 

[buffalofrenchy]

I will try without all the extra sugar to keep it hard cider traditional style, using priming sugar for carbonation.

 

[brewski09]

I did that and ended up with a coder that is just shy of 5% ABV. Not bad at all

 

[thinman56]

I bottled my apple cider wine in April and cracked the first one a couple weeks ago, I really like the raisin and pineapple addition, gives it a little more body than pure apple wine. Have this year's batch fermenting now, made 6 gallons instead of 3, and used 3/4 lb of dried pineapple and 1/2 lb of dried apricots this year. Wrung 'em and pulled 'em out at about 1.030. I'm thinking forward to my F-pac and using a similar dried fruit mix with a little sugar. Any thoughts on that?