Preservative Free Apple Juice

[Dene McDonald]

Now that I'm taking over the kitchen on a regular basis for my brews I thought I should make something the wife would enjoy.

So I was wondering if anyone can recommend easily available preservative free apple juice that's good for making cider.

Has anyone got any experience ciders - I've heard  it's better to use juice than the kits. Any recomended recipes would be good too!

Thanks,

Dene

[Tilt]

I hear Nottingham doesn't do a bad job - have a look at this link for results from some extensive trial and error tests.

[Richard Jack]

Yeah, been reading through there. The shed's peaking at well over 30C though :(

[Tilt]

Oh yep - what about making Calvados instead?  Ferment temps shouldn't be so critical then.

[Joel Wicks]

Look like wine yeast is your best bet then, Lalvin say K1 is optimal up to 35C, or EC1118 up to 30C, the EC would make better cider but I hear K1 is a reliable fermenter and doesn't foam much (though at 35 it might!). Also Red Star Premier Cuvee says it goes to 35C, plenty of people use this too. Would be a different taste profile to ale yeast and would ferment very dry, which is OK if you're planning on kegging or like dry cider. 

[Martin townshend]

Hi There,

Been making cider for a wee while now and have used a couple of different yeasts. Wild yeasts are my fav but i scored a great yeast from an Ozzie home brew store callled Safcider from Fermentis that we use on our desert (eating) apple cider as opposed to the juice we get from our wee orchard that uses apples from Spain, France and Pomgolia..

We brew all our ciders to dry, tho work hard to reduce the percieved acidity so the finished product is much more balanced. It is great to taste an essentially dry cider (or wine) that has been well made as it can seem almost sweet with maximum fruit flavours intact but has had all its sugars chewed up.

Fermentation temp is always aroung the 10 to 15 degrees and even that is a wee bit warm in my view, but if one is in a hurry......

Chilling, racking and issinglass leaves a clear finished drop, tho I'll be the first to admit our cider ain't for everyone, or at least the NZ palate: "too dry, too apply, too warm, too rough etc, etc." For us its a slice of Devon or Somerset in a glass. Yum Yum

Messy xmas