Apple juice v. cider, definitions

[rooftop1000]

I misspoke...actually it says most Countries...but it is a Wiki so who knows

If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 30–40% alcohol by volume. In freeze distillation, methanol and fusel oil, which are natural fermentation by-products, may reach harmful concentrations. These toxins can be separated when regular heat distillation is performed. Home production of applejack is illegal in most countries

http://en.wikipedia.org/wiki/Cider

T

[jackal10]

I've not got above 17% (say 34 proof) or so by volume even at deep freeze temperatures (say -20C).

Theoretically ethanol/water at 40% by volume freezes at -23C/-10F but there are sufficient other salts and stuff in cider not to get that.

AS the article points out, fractionation by freezing does not get rid of the fusel oils and other nasties that distillation can do, so its pretty heavy stuff to drink, at least in terms of hangover... Try at your peril.

[tim]

Hi,

Making excellent hard cider is not difficult if you have brewing equipment and some experience. The following are the steps:

• The day before fermentation, add one Campden tablet / gallon to eliminate wild yeast. This is not necessary if the ph level is below 3.0.
  Specific gravity of the cider should be over 1.050. If not you may add sugar.
  Acidity should be below 3.5, with 3.0 being optimal. Add tannin if needed.
  If the cider has been open, bring to a boil, cool and transfer to carbouy.
  pitch lab yeast (cider, sweat mead or American lager II) to the cider and aerate thoroughly.
  Affix air lock or blow-off tube. If the carbouy is full, a blow-off tube assures clean cider.
  When bubbling drops to every 3 seconds begin checking specific gravity every 3 days. You will bottle at an S.G. of 1.002 - 1.003.
  Carefully transfer the fermented cider to a bottling bucket. Prime with 1/2 cup of sterile fresh cider or 1/2 - 3/4 cup corn sugar solution.
  For sparkling cider, add 1 oz or sterile fresh cider or 3 prime tabs to each 25 oz. bottle.
  Refrigerate bottles for two weeks to complete the carbonation.
  

Good luck,

Tim

Edited January 8, 2010 by tim (log)

[dougal]

Does anyone have a good recipe/method for home cider making they'd like to share?

More info than you probably want here - http://www.cider.org.uk/frameset.htm

I've made perfectly pleasantly drinkable cider from supermarket (filtered) juice, homebrewing wine yeast and a little extra sugar.

Using a teaspoonful of the pectolytic enzyme (£1, say $1.50, for a tub, maybe half a cupful), gave subsequent batches a haze-free result.

Just make sure the juice is preservative-free.

You need a container that you can seal with a bubbler vent, to keep misc stray stuff out, and allow the CO2 to escape, while retaining a blanket of CO2 above the liquid surface (to reduce oxidation). A Demijon is usual. However, if you fancy casting your fate to the wind, a clean bucket with a cover might suffice. You should even get a result with Baker's yeast - but it will limit the alcohol content. A bit of flexible tube will allow you to syphon the cider from fermentation vessel to bottles - big plastic lemonade/soda bottles are fine - while leaving the yeast sediment behind.

As the link above demonstrates, much refinement is possible.

Traditional scrumpy-making can be as simple as squeezing crushed apples and leaving the juice well alone in a barrel for a couple of months. The natural yeasts do their work. A dead rat in the barrel is entirely optional ...

Yes, cider is indeed just fermented (rotten) apple juice.

(But similarly, wine is just rotten grape juice.)

Made with care, it should taste pleasant. (Though some are 'dry' to the point of sharpness.)

But made or stored carelessly, cider certainly can go unpleasantly "off".

One thing that the French go in for is cider made from single varieties of apple.

In the UK one can easily buy single variety non-alcoholic juice, but not single variety cider. The blend of apples is part of the recipe! (And most of the proper 'cider' apple varieties are not at all pleasantly edible.

My local tipple is http://www.biddendenvineyards.com/ciders.shtml A very pleasantly refined taste. Wicked potency.

As to a 'scrumpy' that honestly IS pleasant, I'd suggest 'Old Rosie' http://www.westons-cider.co.uk/home.aspx?LevelxID=66

[nickrey]

If you want to clarify the cider, I'd recommend trying isinglass finings. These are used for traditionally conditioned ales and would be a worthy, but not necessarily vegetarian, substitute for the old pig's blood method.