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Hard Apple Cider Recipe Ingredients
When fresh pressed apple cider is fermented without the addition of any sugars it will produce a dry cider with about 4.5% - 5% abv. The key to success is using fresh pressed cider that has not been treated in any way.
Cider purchased at the supermarket will almost always contain preservatives and will spoil before it will ferment. State and local laws require producers to treat apples with anti-bacterial sprays prior to pressing and many require that stabilizers be added prior to sale. You must ask your supplier for wine making grade juice.
An exception to this rule is specially prepared wine base concentrates such as Vintners Harvest Apple Wine Base. A very tasty batch of cider can be made at any time of the year using this product. The process is the same as for fresh pressed.
The type of yeast you select makes a great difference in the flavor of your cider. In the old days the cider was left to ferment on its own. That was done out of ignorance of the true nature of bacterial fermentation. Wine yeast will produce a clean, dry flavored cider with little or no aftertaste. For dry cider use champagne yeast or for semi sweet cider try Cote De Blanc. Cider with a more rounded flavor can be made by using brewer's yeast.
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Choice Northwest varieties to maximize flavor, aroma and tartness. Apple fruit wine base contains concentrate with water which are prepared without preservatives specifically for cider, wine and mead makers. |
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Winemaking chemicals and yeast assortmentRecipes are not included.Refill pack for wine making. Contains individual bottles of acid blend, grape tannin, potassium sorbate, pectic enzyme, yeast nutrient, campden tablets, and 1 each of Cote des Blanc, Montrachet, Cuvee and Champagne wine yeast. |
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5 grams for 5 to 6 gallons of wineIt is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. It is recommended for full bodied reds and whites. Pasteur Champagne is noted for low volatile acidity, good flavor complexity, and intense color. |
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5 grams for 5 to 6 gallons of wineThis yeast is derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, like Geisenheim Epernay, but producing less foam. It requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines. |
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Attenuation: 80 | Flocculation: Medium | Temperature: 68-75°FThis is a classic cider yeast; it ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Alcohol Tolerance: Medium-High |
These are the finest fruit flavor enhancers available. If your fruit wine or beer needs a little help to bring out the flavor use these all natural enhancers. They can also be used to add a hint of fruit flavor to any beer recipe by adding them at bottling time. Each flavor is packaged in a 4 fl. oz. container and labeled with the recommended dosage for beer or wine. |
Use to sterilize fruit before fermentation and as a preservative during rackings and bottling. One tablet per gallon = 150 ppm total SO2. Actual free SO2 is pH dependent. Contains approximately 550 mg active potassium metabisulfite per tablet. |