[BigDaddyDK]

I've had a bit of success making a variety of ales and stouts over the last two years, but I've not tried to make any cider yet. I'm thinking about starting off with a basic apple cider. Any suggestions or ideas? Does cider involve a boil or mash with anything else?

Thanks in advance.

[hevimees]

The easiest way to make cider is to use pasteurized apple juice (with
absolutely no preservatives in it) and some sort of yeast (ale yeast, cider
yeast or champagne yeast).

Just put the juice in your fermentor, add sugar if you want to make it
stronger and then add the yeast. Leave to ferment and when it's done,
prime and bottle like you would do with beer.

A word of caution however: I made a batch of cranberry spiced apple cider
with ale yeast some time ago. When I bottled it there was so little yeast
left in the cider that it didn't carbonate properly (I had to add some yeast
afterwards when I noticed the problem). So after the cider has fermented
and you've siphoned it to your bottling bucket you should check out how
clear it is. If it seems very clear, swirl up some of the sediment in the
fermentor and add it to the cider.

You can of course make cider from apple juice made from freshly squeesed
apples or unpasteurized applejuice (once again check that there's no
preservatives in it). However there's the risk that there's wild yeast in the
juice and that's something you don't want. You can get rid of this by
pasteurizing the juice yourself or by adding campden tablets.
DISCLAIMER: I've never used campden tablets and don't know exactly how
to use them. So if you're thinking of making cider from unpasteurized juice,
get more information from someone who really knows what he/she is
talking about

[BigDaddyDK]

Seems straightforward enough. Thanks for the info. I understand the aging process can be fairly lengthy (6 mos. to a year.) Should this be done at room temp, cellar temp (mid to upper 60's) or in refrigeration?

Once I get 'er going I'll be sure to contribute my findings.

[Jeff Blake]

I've made two batches of cider now. Both a still and a carbonated batch. The still batch was a fortified cider and ended up with a very high alcohol content and was definately much better after 4 months of aging at 50-60F.
The carbonated cider aged / mellowed much faster.

[BigDaddyDK]

Okay, I've finally gotten around to making some cider. I have it in a carboy now and will be racking it a second time in a couple of days. Sampled it when I racked it the first time and it was VERY dry. I'm hoping it'll mellow as it ages, otherwise it'll attract a very narrow audience. Will post as more info becomes available.

[zweasel]

what is the best yeast to use? Live around a lot of cider mills and have always thought of trying to make hard cider.

[Bodesbrew]

I just started one and I used 5 gal. on low heat until warm with mulling spices, and about 4 cups of sugar. When it was cool I added cjhampagne yeast. Looking good so far!

[Llewner]

Champagne yeast works best. Most ale yeast has a bit too much flavor. Unless you know your yeast and you know your apple juice, just stick with champagne.

[Llewner]

Another note, BEWARE of cider from cider mills. That brown, cloudy gunk that tastes just fine in the fall will taste like bottled butt in six months. Not to mention the 3" of sediment that you'll eventually aquire in every bottle. Most cider mill cider isn't formulated for brewing. Heck, most of it is barely passable for drinking. They OFTEN use old, semi-rotten fruit and lets not forget the bugs. Unless you know your mill very well, I'd just get some good apple juice from the store, a bag of nice, cheap red apples and do it yourself.