Monday, September 28, 2020

Rules for Great Smooth Apple Brandy.

I regularly make apple brandy from home made hard cider. Everybody who tries it comments on how smooth and strong it is. Here are the rules for making great apple brandy. 

1) Start with great hard cider. 

If you don’t like the cider/beer/wine you are distilling unless you are doing multiple passes to get pure alcohol, the quality of the mash (that’s the beer or cider or wine you are distilling) makes a huge difference in the quality of the whiskey (or bourbon or brandy) you are making. It’s all moonshine if you aren’t paying them damn revenuers for the privilege of crafting prime spirits. Best Repeatable Recipe I’ve had for hard cider has been, even if you stop with this, you have great drinkable hard cider:
  • 5 Gallons Publix Pure Premium Apple Juice (not from concentrate, pasturized with no preservatives)
  • 4 lbs dark brown sugar
  • Safale US-05 ale yeast (red package)   

  •  


    2) Use a copper pot still, not a reflux still.
     

    A good copper alembic still has proven over the past few hundred years to produce superior brandies. There are a lot of good reasons commercial distilleries use reflux stills, but for quality craft brandy, small batch copper pot stills work best. There are ton’s of articles about copper pot stills to confirm this opinion. 




    3) Don’t use a thumper.

     Thumpers concentrate the alcohol but lose many apple flavors. They can be used to add flavors, but not the same as keeping the flavors from the mash. Thumpers are good for making whiskey and getting higher proof, but that’s not the goal with apple brandy, and you lose too many flavors and fruity notes using a thumper. 




    4) Be patient 

    Run your still slowly by controlling the temperature so that you get a bare trickle. It takes me almost 3 hours once I get the still up to temperature to distill 5 gallons of mash in my 5 gallon copper pot still. Quality takes time.
    5) Don’t split your distillate. Keep all of your distillate together so you get the heads, hearts, and tails together. In my 5 gallon still I throw out the first 5oz ( The foreshots made ofmethanol and other poisonous volatile organics), and track the proof of each pint out and stop when the average is between 90 and 100 proof, usually happens when I’m getting about 40 proof out of the still. If I start with 10% abv cider I usually get about a gallon of brandy. This blend produces a very nice flavor.

    6) Cleanliness is next to Godliness


    Be super anal retentive about sanitizing everything at every step. Taking shortcuts in making sure your still is clean and your made your mash as clean as possible, and you didn’t contaminate anything, is not only a huge key to great brandy (or cider, or beer, or wine) but it’s a safety thing too. If you think you’re being extra clean because of covid, you’re being clean enough. Use a good brewing sanitizer and/or chlorine. Then sanitize again to make sure. 

    7) Short Cut to Aging 

    I used to use a small wooden cask to age, found that aging with wood chips produces as good a result in a lot less time. I usually add 2oz by volume of Dark Roast French Oak, and 3oz of American White Oak.  See entry the on Apple Cherry Brandy for details.

    Saturday, July 7, 2018

    How to Make Apple/Cherry Brandy

    Making Apple/Cherry Brandy.

    Been a while. I've been using the same old recipes for Cider as they work well and all the fancy stuff I've tried just didn't seem to work as well. That said, was having a problem with all my ciders for a while, using well water. Well has some mold in the system, had to go to using bottled water, or better yet, just purchase apple juice from Walmart.

    Now how to make Apple/Cherry Brandy

    First make Apple Cherry Cider - Instructions here.

    Second if you don't have a still, buy some copper sheets and make one (or by one).

    Instead of bottling the cider, Distill it. I distill it until the average proof is around 90 for the whole batch. I Stop when temp of the head of my onion top alembic still reaches 200 F, and last pint's ABV is around down to 20% - 40 proof. This keeps enough tails to have good cherry flavor. I prefer this to making strong double distilled 130 proof brandy,and cutting with water. Proofing with water to get the desired strength, leads to cloudy moonshine... err I mean brandy.

    My old wood cask, needs to be torn apart and re-charred before it can be used again. Gonna have t learn cooper skills before I tackle that. But I've found another way that doesn't take as much time and produces outstanding results to create the same flavors as oak cask aging.

    Mason Jar Aging

    Your going to need Ball Mason Jars, or Kerr, or Anchor, standard moonshine... err canning supplies and wood chips. I get clean sanitized chips from the local beer brewing supply store. But I got some oak barrel stays from a cooper and plan on chipping them by hand and toasting them in the oven to see if it make a difference. For each jar I use a 1/4 cup each Dark Toast American Oak, and American White Oak Chips. I then age it in a quart jars that for about 2 weeks. I put jar in the freezer before I go to work, and put it on the counter when I get back home every day to simulate temperature changes over the seasons. This makes a very fine 90 proof sipping brandy with smokey overtones and smooth finish.


    This jar has been aging about 3 days, I wait till all the chips have stopped floating and then add 2 days, before decanting into my preferred whiskey bottle.

    I've had people ask me where I bought it and if it was an 8 or 12 yr old brandy. I didn't tell them it was newborn. I got the idea for mixed chips and freezer/counter from Copper and Kings article on American Brandy.

    Friday, July 31, 2015

    Apple Cherry Cider

    This Recipe is in keeping with the theme to keep things simple and inexpensive and tasty. I noticed a frozen juice concentrate brand named Old Orchard, labeled 100% natural and no preservatives, the flavor was Apple Cherry. Sounded like a great base for a new Cider to me. I was right.
    Instructions say each can makes 48 oz. that means to get make 5 gallons of cider you’ll need 13 and a third cans. I don’t know how to buy a 1/3 of a can so I used 15. At $1.47 each the cost of the juice concentrate is $22, I used my standard US05 ale yeast, $2.65, and 4 pounds of sugar $2 ( I buy 25lb bags). So total cost is less than $30 to make 5 gallons. Using juice concentrates causes a problem, they have to be diluted with water. Chlorine in your water will kill yeast and you’ll end up having trouble to start fermentation. The trick is to use un-chlorinated water. My water comes from a well and is naturally chlorine free. If your tap water is from the city, it contains chlorine. To remove the chlorine put 5 gallons in a carboy and set it in the sun for a few days, or get 5 gallons of “purified” water from your local store. Recipe makes 5+ gallons. 15 cans Old Orchard Apple Cherry frozen juice concentrate 4 pounds sugar 1 pkg US05 Ale Yeast 3.6 gallons Water Thaw your concentrate. Put about 2 gallons of water into your carboy or brewing bucket, add all concentrate, and sugar, then stir. Add remaining water to bring total volume to 5 gallons, pitch your yeast, and let it ferment for a week or so(until bubbling rate is down to 1 bubble every 8 to 10 seconds). Transfer to secondary fermentation container and let sit another week or two to let the yeast drop out then bottle. If you want it bubbly just bottle it without secondary and let it sit in a cool place for a few weeks. It’s a semi-dry cider with lots of aroma and flavor.

    Sunday, July 20, 2014

    Moonshine for Calvados and other uses

    Moved to Moonshine Country, and got the moonshine still bug. Being a chemist, and former chemistry teacher this was not a difficult transition. I noted that in general commercial and backwoods moonshine is very harsh, hence the sweet mixed drink revolution caused by prohibition. Careful slow temperature control and starting with a good hard cider yields excellent spirit, to be exact and very smooth but strong apple brandy, remixing that brandy with more good hard cider makes excellent Apple Port. Both of which are far more palatable and refined than your typical backwoods corn squeezings.

    If my apple port were made in Normandy and aged in oak is called Calvados. Mine aged in the same oak barrel you've read about before results are indescribable.

    Getting serious about taking hard cider to the next step including Apple Brandy and Calvados, lead me to researching stills etc. I've ended up with this old world type onion topped copper pot still. I'll blog more on the details of distilling Hard Cider in the future.



    Making your own liquor for consumption is illegal, and the 'revnuers' will get you. However Moon shine has a lot of other uses besides the obvious Moonshine can be put to good use, it’s not a completely pointless liquid otherwise. In fact, the alcoholic beverage spreads itself quite thin on the usefulness scale. Moonshine’s anti-bacterial properties are what give it such potency in combatting a lot of common ailments and household issues – from earaches to carpet stains. Grab yourself a bottle, or two, and redefine what it means to 'shine.

    Poison Ivy Reliever

    Apply Moonshine to an area affected by poison ivy and it will dry up surrounding skin, getting rid of any oils that are causing the poison ivy to inflame and itch.

    Laundry Freshener

    Fill a small spray bottle with Moonshine and lightly spray clothes. The Moonshine smell goes away when the clothes dry completely. The Moonshine helps to remove any unwanted odors.

    Flower Preserver

    Plants produce the ripening gas ethylene, which promotes maturation. Moonshine stunts ethylene production and allows for flowers to stay fresher, longer. Spray flower stems with a 2:1 ratio mix of Moonshine and sugar. Repeat every few days.

    Insect Repellent

    Keep the insects at bay by squirting some Moonshine on your skin before going outdoors. Add essential lavender oil. Insects hate the smell of lavender, and you will prefer it to the smell of Moonshine lingering on your skin. You could also mix Moonshine into your scented moisturizer.

    Jelly Fish Bite Soother

    Much like Moonshine helps to treat poison ivy on the skin, the liquid also helps to alleviate the pain and itch that come post nasty jelly fish bite. Bring along a 1:1 mixture of Moonshine and water in a spray bottle to the beach just in case of an attack.

    Hair Shiner

    Add 1-2 ounces of Moonshine to your shampoo and watch as your hair emerges from a shower feeling cleaner, silky, and shiny.

    Band-Aid Remover

    Moonshine will help to dissolve the sticky edges of a band-aid and allow for a painless removal. Not that you would, but a few swigs before peeling the adhesive off won’t hurt either.

    Computer Screen Cleaner

    Using water to clean a computer screen often leaves behind distracting smears. Apply Moonshine to the screen and wipe away for a seamless and clear complexion.

    Eye Glasses Cleaner

    It may not be the best idea to carry around a bottle of Moonshine, but a small spray bottle may be less conspicuous and prove to be very useful. Dilute to 100proof or less as high proof Moonshine can damage plastic lenses.Your glasses will get star treatment on the go.

    Air Freshener

    Mix equal parts water and Moonshine in a spray bottle and spray around the house. The Moonshine dissolves odors and the solution is completely odorless.

    Razor Blade Cleanser

    Soak razor blades in Moonshine and dissolve away build-up and buff the razor all in one. This trick will keep your razor blades clean and disinfected whilst extending the lifespan of your razor collection.

    Jewelry Cleaner

    Let your jewelry sparkle and shine. Soak and lightly scrub them in some Moonshine to remove any impurities.

    Pore Reduction

    Lightly soak one side of a cotton ball in Moonshine and dab your face. The Moonshines acts as an astringent, tightening the pores and removing excess oils.

    Homemade Mouthwash

    Because of Moonshine’s capacity to fight bacteria and prevent infection, you can gargle it in the A.M. (without swallowing) to clean your mouth. Moonshine may not be the first thing you want to taste on a sensitive morning stomach, so dilute it with equal parts water add a few drops of mint oil.

    Cold Sore Treatment

    Moonshine can help to reduce cold sore inflammation and redness by drying the affected area. Dip one end of a Q-tip into Moonshine and use it to dab sores.

    Shower Cleaner

    Attack those moldy, dark crevices with a toothbrush and some Moonshine. Spray Moonshine onto moldy areas, let sit for 15 minutes, and then scrub away. The Moonshine kills the mold.

    Antiseptic

    Moonshine is a great disinfectant and antiseptic. Apply to minor cuts and burns to kill bacteria.

    Stickiness Remover

    Moonshine works wonders on removing all that is gooey! From stickers on car surfaces to gum on the bottom of a shoe, a little Moonshine goes a long way.

    Treat Ear Aches

    Put a few drops of Moonshine into your ear. Let the alcohol sit in the ears for a few minutes each and then drain. The Moonshine kills bacteria that causes pain.

    Stain Remover

    Moonshine effectively gets rid of ink, grass and lipstick stains. Dab stain with Moonshine and rub the stain away. Add the stained garment to the laundry afterwards for a more thorough clean.

    Tooth-Ache Reliever

    Gargle Moonshine without swallowing, unless you want a buzz. The Moonshine will prevent infection and reduce inflammation and soreness in the mouth.

    Foot Odor Cure

    For those of you who suffer from foot odor, consider Moonshine your new best friend. Soak your feet in a shallow bucket of Moonshine, which will kill bacteria-causing odor. Let your feet dry to get rid of the Moonshine smell or wash your feet with fragrant soap directly after the treatment.

    Fever Alleviation

    Moonshine works well as a liniment to reduce a fever, because it evaporates very quickly and can provide a cooling relief. Apply Moonshine to a soft cloth and place on your chest.

    Saturday, October 12, 2013

    The Strait Dope about Johnny Appleseed

    Johnny Appleseed planted apples for Hard Cider, he got his apple seeds from Cider Mills.

    One of America’s fondest legends is that of Johnny Appleseed, a folk hero and pioneer apple farmer in the 1800’s. He's real and his name was John Chapman. He was born in Leominster, Massachusetts in 1774. His dream was to produce so many apples that no one would ever go hungry. Although legend paints a picture of Johnny as a dreamy wanderer, planting apple seeds throughout the countryside, research reveal him to be a careful, organized businessman, who over a period of nearly fifty years, bought and sold tracts of land and developed thousands of productive apple trees.

    He always carried a leather bag filled with apple seeds he collected for free from cider mills. Legend says he was constantly planting them in open places in the forests, along the roadways and by the streams. However, research suggests he created numerous nurseries by carefully selecting the perfect planting spot, fencing it in with fallen trees and logs, bushes and vines, sowing the seeds and returning at regular intervals to repair the fence, graft productive lines of apples, tend the ground and sell the trees. He soon was known as the “apple seed man” and later he became known only as “Johnny Appleseed”.

    I stole the below from The Strait Dope


    The story of John Chapman, better known as Johnny Appleseed, is intimately tied to the domestication of America. In the early 1800s, he wandered what was then the frontier, planting apple seeds and helping to make the wilderness a home for the advancing pioneers. He planted over a hundred thousand square miles of apple orchards in western Pennsylvania, Ohio, and Indiana.

    Some of the orchards are well documented and still exist. The trees in the orchards may well be descended, by seed or by grafting, from the ones he planted.

    Johnny Appleseed was, to put it kindly, eccentric. He was a vegetarian and traveled barefoot, and, equally out of character with his times, showed kindness to animals and befriended the Indians. He preached a Christianity that was close to nature-worship. He was known as "Johnny Appleseed" in his lifetime, a folk hero about whom legends and stories were told, then and since. He became a mythic figure, who helped to tame the wilderness by planting apple orchards. He embodied two extremes: the rugged individualist and the gentle humanitarian.

    So much for the short answer. The definitive biography was written by Robert Price (see resources at the end of this article), based on writings by people who knew him. We have lots of documentation of the bare bones of his story, such as land leases and promissory notes. But many of the memoirs were written long after the fact and so are of dubious trustworthiness.

    Before we get into Johnny Appleseed's life, though, we need to learn something about apples. Much of the following comes from Michael Pollan's wonderful book, The Botany of Desire, also cited below. If you took Pomology 101, you'd learn that apples don't "grow true" from seeds. An apple tree grown from a seed bears little resemblance to its parent, and the fruit normally is almost inedible, very sour or bitter. To get edible apples, you graft trees, producing a clone of a tree that you know bears tasty fruit, rather than plant from seeds.

    Apples were brought to the New World by the earliest immigrants. Trees grown from seedlings, called "pippins," prospered in New England, especially after the colonists imported honeybees to improve pollination.

    Soil, climate, and sunlight hours in America were different from those in Europe, but the apple was able to adapt to the New World in a remarkably short time. Pollan says, "Every time an apple failed to germinate or thrive in American soil, every time an American winter killed a tree or a freeze in May nipped its buds, an evolutionary vote was cast, and the apples that survived this great winnowing became ever so slightly more American. A somewhat different kind of vote was then cast by the discriminating orchardist. Whenever a tree somehow distinguished itself for the hardiness of its constitution, the redness of its skin, the excellence of its flavor – it would promptly be named, grafted, publicized, and multiplied." The adaptation of the apple to America was thus the result of a "simultaneous process of natural and cultural selection."

    Here's something else you probably didn't know. In the 1700s and 1800s, most apples were grown not for eating but for making hard cider. Johnny Appleseed didn't just bring fresh fruit to the frontier, he brought the alcoholic drink of choice.

    Cider was safer, tastier, and easier to make than corn liquor. You pressed the apples to produce juice, let the juice ferment in a barrel for a few weeks, and presto! you had a mildly alcoholic beverage, about half the strength of wine. For something stronger, the cider could be distilled into brandy or frozen into applejack (about 66 proof). In rural areas, cider took the place not only of wine and beer but also of coffee, juice, even water.

    We stopped drinking apples and started eating them in the early 1900s. The Women's Christian Temperance Union publicized the evils of alcohol, the movement towards Prohibition was gaining momentum, and the apple industry saw the need to re-position the apple. "An apple a day keeps the doctor away" was an old adage, dating from the late 1800s, that was updated into an advertising slogan, promoted by apple growers fearful that prohibition would cut sales. We can thank prohibition for shifting the image of the apple to the healthy, wholesome, American-as-apple-pie fruit that it is today.

    Back to Johnny Appleseed. John Chapman was born in Leominster, Massachusetts, on September 26, 1774, the son of Nathaniel Chapman, a farmer and carpenter and later one of the "Minute Men" who fought at the Battle of Bunker Hill and elsewhere. His mother died in 1776. His father remarried and the family moved to Longmeadow, Massachusetts, along the Connecticut River. He had a half-sister, but there is no authenticated account of his childhood.

    He went west around November 1797 and wintered in western Pennsylvania. In the spring of 1798, he found a spot along a tributary of the Allegheny River, near what is now Warren, Pennsylvania, and planted his first apple nursery.

    It was a business, albeit an unusual one. He tried to predict where the pioneers were likely to settle, in the early days mainly along the tributaries of the Muskingum River in north central Ohio. He would get there first with a canoe loaded with apple seeds. He looked for an attractive piece of land, planted apple seeds, and waited. By the time the settlers arrived, he would have two- to three-year old apple trees ready to sell, at five or six cents apiece.

    He developed a routine. In the autumn, he returned to his orchards in Allegheny county to gather apple seeds. In the spring, he would scout for sites, plant nurseries and fence them in. In the summer, he would repair fences in nurseries he'd established earlier and find a local agent to tend the trees. He would then be ready to move on and start the whole process over again.

    He wasn't the first to plant orchards in the area, but his scheme of moving with the frontier was unique, as far as we know. Pollan says, "One could describe him as a shrewd real estate developer. It was not a bad little business."

    One consequence of his approach was that he was constantly on the move and had no fixed residence for his entire adult life. In the 1820s he did spend some time with his half-sister and her family, which is about as close as he ever came to settling down.

    In addition to the apples, he brought the seeds of medicinal plants. He was generous to people in need, and always ready to lend a hand with chores. He soon became a familiar figure in the region, and a welcomed one.

    By 1806, John Chapman had been nicknamed "Johnny Appleseed" and legends about him began to spread locally. We have first-hand accounts left by the many settlers who welcomed him into their cabins. They gave him a meal and a place to sleep in exchange for apples, apple trees, and news including stories of his own exploits, real and fantastic. Myth and reality became hopelessly intertwined. For the settlers, there was enormous entertainment value in having a guest who was literally a legend in his own time.

    He must have been a sight. He was of medium height, sinewy and large-boned, with dark hair down to his shoulders and bright blue eyes. He wore a coffee sack with holes for his arms and legs. Tradition has it that he had a tin kettle that served as both hat and cooking pot, but Price says that's not authenticated. Contrary to Walt Disney's 1948 cartoon, he carried a woodsman's usual equipment, including rifle, tomahawk, knife, etc.

    Pollan describes an engraving by a woman who knew him: "Scraggly and barefoot, he's wearing a sackcloth cinched at the waist like a dress and a tin pot on his head. The man looks completely insane."

    Despite his peculiar attire and personal habits, no contemporary described him as repulsive. To the contrary, people were happy to have him as a guest. But the term "eccentric" seems an understatement.

    His lifestyle and preferences were completely opposite the norms of frontier life. He was a vegetarian. He preferred to sleep outdoors and avoided towns and settlements. He thought it cruel to ride a horse, chop down a tree, or kill a rattlesnake. The stories go on. The settlers viewed these attitudes as preposterous and outrageous but amusing as hell.

    He went barefoot in any weather, even snow and ice. He would entertain boys by pressing hot coals or needles into the soles of his feet, which had grown tough and leathery. He thawed ice using his bare feet.

    He was friendly with the Indians, bringing them medicinal plants. In turn, they treated him kindly and helped him on his way. He blamed much frontier violence on mistreatment of the Indians by white settlers.

    During the War of 1812, the Indians were allied with the British, partly to avenge themselves for atrocities that the settlers committed against them. Johnny Appleseed raced 30 miles through the forest from Mansfield to Mount Vernon, Ohio, to warn of impending Indian massacres and to obtain reinforcements, saving the lives of many settlers. The earliest account says he went on horseback, which Price says is likely, but running "barefooted and bareheaded" is the more favored tale.

    When he stayed with a family, he preached news "right fresh from Heaven," often the Sermon on the Mount, but many times adding his own ideas based on the writings of the Swedish theologian Emanuel Swedenborg (1688-1772). Chapman saw himself as planting not only seeds but the word of God.

    Swedenborg's doctrine is appreciative of humane values. Everything on earth corresponds directly to something in the afterlife, so the natural world and the spiritual (or mystic) world are intimately interwoven. The key to righteous living is to do good without looking for recompense. To study and love nature promotes one's spiritual growth. An apple tree in bloom is both a natural process and a "living sermon from God." We might call this nature worship in the guise of Christianity. To understand and preach this theology took intellect. Chapman may have been eccentric, but he was no dummy.

    Pollan suggests that this theology helps explain Chapman's attitude towards nature. "The same landscape his countrymen treated as hostile and heathen, to be conquered, Chapman saw as beneficent. In his eyes, even the lowliest worm glowed with divine purpose."

    In 1817, the Swedenborg Society in Manchester, England, published an account of Chapman's career, our first printed account of him.

    The myth of Johnny Appleseed grew partly from the sense that Chapman's relationship with nature transcended the man-vs.-nature ethos prevailing in his time. Going barefoot symbolized that. Shoes were part of civilized life, a protective layer between your feet and the earth, for which Chapman had no need: His feet were in touch with another realm, a spiritual realm. In contrast to the typical pioneer, who saw the wilderness as something to be conquered, he was in harmony with nature.

    His kindness to animals was well known, even notorious, and often contrary to frontier custom. He often used his profits to purchase lame horses to save them from slaughter. He once freed a wolf he found snared in a trap, nursing it to health and then keeping it as a pet. There is an endless stream of amusing stories about Johnny Appleseed showing mercy to animals such as rattlesnakes or yellow-jackets.

    He enjoyed the company of Indians and children. Pollan says, "He moved easily between the societies of the settlers and the Native Americans, even when the two were at war. His ability to freely cross borders that other people believed to be fixed and unbreachable between the red world and the white, between wilderness and civilization, even between this world and the next was one of the hallmarks of his character and probably the thing that most confounded people about the man, both then and now."

    When asked why he had never married, he said that he would "not marry in this world, but have a pure wife in Heaven." In one account, Chapman went west because a woman stood him up at the altar back in Massachusetts. Another story has Chapman claiming that he would only marry a girl 8 or 10 years old, so that she was a pure and beautiful virgin. In another version, Chapman made an arrangement with a frontier family in 1833 to raise their ten-year-old daughter to be his bride. He paid several visits to the girl, and contributed to her upkeep, until he chanced to witness her flirting with some boys her own age. He abruptly broke off the relationship. We'll probably never know the truth, but the notion of a child-bride definitely implies a seedy side to his character. (Sorry, couldn't resist.)

    By the 1830s he was operating a chain of nurseries that reached from western Pennsylvania through central Ohio and into Indiana. He died in Fort Wayne, Indiana in March 1845 at age 70. He showed up on the doorstep of a friend, William Worth, ate his evening meal of bread and milk, read aloud from the Bible, stretched out on the floor to sleep, and didn't wake up. He left an estate that included some 1,200 acres of prime real estate. Says Pollan, "The barefoot crank died a wealthy man."

    His legend grew after his death. In April 1846, a brief essay about Johnny Appleseed and his peculiar career as a pioneer horticulturalist was published. The author didn't know that Chapman had died a year earlier and didn't even know his real name. Other literary publications picked up the tale. In November 1871 a story in Harper's New Monthly Magazine elevated him to national prominence, and the literary Johnny Appleseed was born. His image evolved from that of a pioneer planter of apple seeds into a "patron saint of horticulture," a folk hero to this day.

    What are we to make of this strange mixture of a man? As I say, he was a paradox, both a frontiersman and a humanitarian. He was deeply religious – sometimes insufferably so – but he drank and took snuff and told jokes. He brought both religion and hard drink to people living in harsh frontier conditions – "two very different kinds of consolation," says Pollan.

    He was an agent of civilization, working to domesticate the wilderness with his apple trees and herbs and religion. At the same time, he shunned civilization and was at home in the wild. He was friendly with the Indians, but he was part of the movement that would destroy their lives and take their lands. Quoting Pollan again:

    Imagine how riveting such a figure must have appeared on the American frontier, this gentle wild man who arrived at your door as if straight from the bosom of nature bearing ecstatic news from other worlds and, with his apple trees and cider, promising a measure of sweetness in this one. To a pioneer laboring under the brute facts of frontier life, confronting daily the indifferent face of nature, Johnny Appleseed's words and seeds offered release from the long sentence of ordinariness, held out a hope of transcendence.

    I imagine that pioneers struggling to get by in the wilderness regarded Appleseed as a welcome contrast. However straitened your frontier existence might be, you couldn't gaze on John Chapman without counting your blessings: at least you had leather shoes and a warm hearth, a sociable table and a roof over your head. Your guest's tales of subsisting one winter on butternuts alone, or sharing a bed of leaves with a wolf, would have warmed the draftiest cabin, deepened the savor of the most meager meal. Sometimes the cause of civilization is best served by a hard stare into the soul of its opposite.

    SOURCES:

    Johnny Appleseed: A Voice in the Wilderness, edited by William E. Jones (2000). A collection of contemporary accounts

    Michael Pollan, The Botany of Desire (2001). Subtitled "A Plant's-Eye View of the World," this marvelous book focuses on the apple, the tulip, the potato, and marijuana.

    Robert Price, Johnny Appleseed: Man and Myth (1967).

    Sunday, October 6, 2013

    Stupid Simple, A Cider Tale

    Here in Florida, unless you want a HUGE electric bill or own a brewing cooler, cider making stops in early May This year spring was cool and I was able to brew until almost Memorial Day. It is also cooler up here in Citrus county than last year so, Brewing Season has started.

    A friend of mine who has taken a “shine” to my cider, and although he enjoys the explosion of commercial ciders now available wanted to make his own and asked for my help. I explained to him how easy it was and pointed him to the first entry of this blog. He kept hinting that he wanted help getting started, saying things like, “We need to do a brewing party at my house” and other subtle remarks like, “Why don’t you come over and help me get the first batch going.” I got the idea, he wanted help with the first go round. So I went over and we started the first batch of “Stupid Simple Swampy Cider”, It’s called that because his name is Swampy and like I keep tellin’ people,” makin’ cider is easy.”

    So I hope on the motorcycle and ride down to the Swamp. Contrary to common belief the Swamp is not a football stadium in Gainesville but a nice ranch house in Pasco county with a new large deck out back. I bring the expensive stuff, a bubbler and rubber carboy stopper and a Package of US05 Ale yeast ($5 total). Swampy drives over to Publix gets the other necessities a 5-gallon blue plastic carboy of water,4#’s of Sugar 5 gallons of Publix all Natural apple juice and head back to the swamp.

    So there was lot’s of talk about yeast pee and yeast farts and the need for fortification of the apple juice with sugar to provide an adequate yeast feast. Explaining that “Stupid Simple Swampy Cider” won’t be commercial 5%C2H5OH stuff, it will be the hardier 12-14% Alcohol brew. We get back, dump the water out of the carboy, dump into the carboy the 4#’s of Sugar and a couple gallons of apple juice, shake to dissolve the sugar, add the rest of the juice, pitch the yeast (dump the yeast packet into the carboy), put the topper and bubbler. Cover with a paper bag to protect the fragile and delicate yeast. Swampy notes the hard part was cutting the hole in the paper bag and asks "That's It?"

    "Yep, Makin' Cider is Stupid Simple" Thus is conceived “Stupid Simple Swampy Cider”.

    John Adams, in 1796, wrote in his diary about the virtues of cider, reporting that drinking a tankard of cider each morning put his stomach at ease and alleviated gas. Hence, "An apple a day ..."
    Good thing this stuff is a healthy alternative to tea totaling.

    Cider Season has started, and yes I’ve begun again, but due to pressures from the wife, I now have 3 glass carboys and can brew up to 16 gallons at once. Don’t ask why we need a regular supply of 16 gallons of cider. But we did run out of our home brew about 2 weeks ago.

    Saturday, October 20, 2012

    Wedding Cider for my Son

    It was tricky but I timed the cider and aging right, so today I've just barely had time to complete the bottling before heading off to his wedding. This is pure cider, crafted with love and care, and aged perfectly in the now perfectly seasoned Oak Barrell he got me for Christmas a couple years ago.



    Great way to celebrate a great day.

    Wednesday, April 11, 2012

    Ginger Cider

    Today I bottled a new batch and new flavor. As I brew less because I’ve been diagnosed with diabetes, and am down to drinking one bottle a week, this recipe is for 3 gallons not the standard 5.

    I used to love ginger beer (not ale) but it is almost impossible to buy anymore. So as with the cider I looked for recipe’s to make home made ginger beer. There are a bunch and all are similar to traditional cider making, so. . . . .



    Instead of plain Cider to a basic recipe I added a good sized chunk of ginger root (1/2 the root as sold at the grocery store). It was prepared by pealing and slicing it as thin as I could, boiling in about 2 cups of water for 5 min and letting sit to room temp. It was added to my 3 gallon carboy, with all the ginger pieces, and then the cider was made as normal.

    The Cider came out delightfully spicy but it needed a bit more punch, next time I’ll use the entire root. It’s sweet and about 14% alcohol.
    Recipe:
  • 1 ginger root (whole thing)
  • 1 oz Green Apple Extract
  • 2 lbs sugar
  • 2.5 gallons Winn Dixie Apple Juice
  • 1 pkg Safale US-05 Dry Ale Yeast
  • Tuesday, April 3, 2012

    Moose Mead

    Finally made it!!

    Drunken Moose Mead



    Smooth Sweet and Strong

    This is in honor of the moose (elk) in sweeden who got drunk drinking fermented apples and stuck in a tree. See my blog entry below.

    48oz Honey
    2 lbs Sugar
    Dilute to 3 gallons with Apple Juice
    1 oz Green apple extract
    1 Package Champaigne yeast

    Results were a 22% Alocohol, strongly carbonated, cyser that is awsome.

    Friday, September 9, 2011

    Comming Soon - Drunken Moose Cider

    The animals had Cider even before man did. What we call a moose in Sweden they call an elk. Seems this one got a bit drunk on natures best and oldest fermentation.


    Click Pix for full story

    Should be cool enough to start brewing again in a couple weeks. Next batch will be named “Drunken Moose” and I’m going to use some yeast that can go to 20% alcohol in honor of this animal and on the drink shared by more than man.

    Sunday, May 29, 2011

    Cyser - improved

    Cysers have become a favorite of those who enjoy the efforts of the Teacher’s Brewing Coop. As a reminder, a cyser is a specific type of Mead. Mead being a fermented honey beverage. Mead is considered by some to be mankind's oldest fermented beverage. Mead is simply honey and water that has fermented. Early examples were fermented by wild yeast. Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."

    When honey is mixed with fruit juice the resulting fermentation is a type of mead known as metheglin. When the fruit juice used in making metheglin is apple juice - the resulting fermentation is known as cyser.

    The road side honey stand on Venable Street in Crystal River that I pass every day, sells natural Citrus County wild flower and orange blossom honey depending on the season. This with my standard base stock of WD brand Apple Cider and some tinkering with the recipe, has resulted in a repeatable sweet beverage containing around 15% alcohol, that because of it’s popularity, has precluded most of the regular cider this spring.

    Improved Cyser Recipe
  • 4.5 gallons Apple juice (bottle says cider)
  • 5 lb. Citrus County natural honey (you may substitute a substandard honey from you local area, but it won’t come out as good as Citrus County Honey)
  • 2.5 lb table sugar
  • ½ oz green apple extract
  • 1 pkg. Safale US-05 Dry Ale Yeast

    Heat the honey by placing the honey container in a large pot of water on the stove and boiling the water. This will allow the honey to flow and dissolve. To your fermenting container add 1 gallon of the apple cider, then add the honey and stir it well. Add another 2 gallons of apple cider and the sugar and stir this well; add another gallon of apple cider and the yeast package and stir this well; top off with cider to 5 gallons and ½ oz of green apple extract. If you’re using a glass or plastic carboy and not a brewing bucket, cover it so that it isn’t exposed to light, or put it in a dark closet. A standard grocery store paper bag with a hole cut in the bottom makes a great cover for your carboy, and costs almost nothing. The fermentation should start in a day or so. Allow it to ferment 8 to 12 days depending on temperature. In my air conditioned house it’s done at about 9 days. Add 1/2 tsp of potassium sorbate to stop the fermentation and bottled the next day. The product is not clear but is delicious and drinkable right on bottling day. It will clarify over time, and after 6 months this brew is truly the nectar of the gods.
  • Thursday, December 23, 2010

    OOPS

    Quit brewing over the summer, too hot, and made a plethora of mistakes on the first batch of the year. Thank God for mistakes. This year’s Cider is by far the best. After lots of experimentation last year, and some awesome results, the goal at the start of the year was to make a very well balanced hard cider that was extremely drinkable. Lots of study and research went in to try and figure out what was usually missing to make our Cider better than good but great, and still inexpensive to make.

    Keeping to a base of store bought apple cider/juice using the consistent and inexpensive crystal clear store brand apple cider from concentrate was essential. At around $3.59 a gallon it’s a good place to start. Cider made from this is good, and can be made very strong, but is a bit bland flavor wise. Research showed that it is mostly made of sweet table apples, and has none of the tartness that gives hard cider it’s body, and flavor. Most good hard ciders are made from a blend of sweet and tart. In general 2 parts sweet apples to one part tart apples. So to punch up the flavor a bit and still keep the price down, we started adding Natures Flavors Green Apple Natural Flavor Extract. Following the recommendation on line and on the bottle we added a ¼ tsp for each gallon. It helped some but the flavor still wasn’t up to snuff, and we were finding that the easy to drink but very strong (18% alcohol) cider made using Champagne yeast had the effect of making it too strong and getting drunk isn’t the goal. Its smoothness and high alcohol content surprised a few friends.

    As an accident the first batch of the year didn’t start off well, no bubbling after 24 hours, so we added another package of yeast hoping to salvage 5 gallons of juice. We added Ale yeast not more Champagne yeast. I had miss-read the old recipe and added about ¼ oz. not ¼ tsp. of Natures Flavors Green Apple Natural Flavor Extract per gallon, and accidentally got snookered into a 4lb not 5lb bag of sugar. 12 days later we bottled 5 gallons of the best stuff we ever brewed. The combination of yeast produced a 10% alcohol sweet beverage with just enough green apple tart to make it fantastic. As mentioned earlier we used that same yeast cake to make 20 gallons of consistent and wonderful cider, by just adding the juice, sugar, and extract to keep it going.

    Here’s my new favorite hard cider ingredient list to make 5 gallons of cider.

    4 lbs table sugar
    1oz. Natures Flavors Green Apple Natural Flavor Extract.
    1 Package Champagne yeast
    1 Package Ale yeast
    5 gallons of store brand apple juice/cider (you’ll have about a quart or so left over if you’re using a 5 gallon carboy)

    Saturday, December 4, 2010

    Re-using Yeast Cake at bottom of Brew

    Well we're now on the third batch from original brew. just keep adding Apple juice and surgar. The 4#'s of sugar to 5 Gallons of grocery store juice seems to be producing an astounding batch of cider.

    for the past few months just bottling, then adding more juice and surgar to the existing yeast cake at the bottom of the 5 gallon carboy has been producing amazing results.

    I Plan on ending this batch after 20 gallons from the same two yeast packages. It's been great but I'm out of bottles/containers to put it in. Today will mark 20 gallons of very very very good hard cider form $2 worth of yeast.

    Last batch as described below was awsome. extending it over and over again by just adding store bought juice and surgar ( and green apple extract ) has been astounding.

    Why with as simple as it is and as good as the results are more people don't brew their own Hard Cider is beyond me.

    Thursday, November 4, 2010

    Time to Start Brewing Again

    John Adams, in 1796, wrote in his diary about the virtues of cider, reporting that drinking a tankard of cider each morning put his stomach at ease and alleviated gas. Hence, "An apple a day ..."

    We'll I had to stop brewing in May, it's just too hot in Florida to get good cider in the summer. It's not summer any more. Last batch conceived on October 11th turned out wonderful, smooth, sweet, strong, and tasty. It was a very simple recipe (one from an old Adams recipe). 5 gallons of apple juice, 4 lbs of sugar, yeast, bottle after 12 days.

    Now I need to learn patients. It tasted good as it was bottled, so it's been drunk some. as it ages it tastes better, too bad it won't last long enough to age properly, but another full 5 gallon batch was last Saturday. Plans are to put three gallons of int in the oak barrel to age.

    Good thing this stuff is a healthy alternative to tea totaling.

    Monday, July 5, 2010

    Health Benefits of Cider

    As if you needed another reason to enjoy a tall cool glass of

    hard cider served over ice, here are a handful of health benefits associated with cider drinking.




    • Clinical research trials have shown that there are high levels of antioxidants in cider. Of course, a diet rich in antioxidants may help protect against diseases, even diseases that can lead to cancer and cardiovascular problems. In fact, eight ounces of cider offer the same amount of antioxidants as a glass of red wine.



    • Speaking of red wine, 6 ounces of red has 3 carb grams and 128 calories. A 12-ounce glass of sweet dessert wine, such as Riesling, with 42 carb grams, has 540 calories. Compare that to Crispin Light, which, in 12 ounces, has 110 calories and 8 grams of carbs.




    • Scientists at Brewing Research International recently confirmed that cider is on par with red wine when it comes to high levels of antioxidants. In addition the antioxidants in hard cider are absorbed faster into the bloodstream, thus enhancing the health benefit.



    • In 1676, John Worlidge wrote "Constant use of (cider) hath been found by long experience to avail much to health and long life, preserving the drinkers of it in their full strength and vigour even to very old age."




    • While commercial apple juice can provide up to 25 mg/L total phenolics, cider apples can provide upwards of 4100 mg/L. Compare that to red wine which has up to 2500 mg/L and we're talking real health advantages to cider.


    • A few great articles:

      Antioxidant-rich cider under the microscope

      Cider by-product provides natural alternative to tartrazine

    Friday, April 9, 2010

    Cider Quotes

    "It is indeed bad to eat apples. It is better to make them all into cider ."
    ~ Benjamin Franklin


    “He that drinks his Cyder alone, let him catch his Horse alone.”
    ~ Benjamin Franklin (1706-1790)


    "Cider was, next to water, the most abundant and the cheapest fluid to be had in New Hampshire, while i lived there, -- often selling for a dollar per barrel. In many a family of six or eight persons, a barrel tapped on Saturday barely lasted a full week.....The transition from cider to warmer and more potent stimulants was easy and natural; so that whole families died drunkards and vagabond paupers from the impetus first given by cider-swilling in their rural homes....."
    ~ Horace Greeley (1811-1872)


    “Give me yesterday's Bread, this Day's Flesh, and last Year's Cyder.”
    ~ Benjamin Franklin (1706-1790) Poor Richard's Almanac


    “The king and high priest of all the festivals was the autumn Thanksgiving. When the apples were all gathered and the cider was all made, and the yellow pumpkins were rolled in from many a hill in billows of gold, and the corn was husked, and the labors of the season were done, and the warm, late days of Indian Summer came in, dreamy, and calm, and still, with just enough frost to crisp the ground of a morning, but with warm traces of benignant, sunny hours at noon, there came over the community a sort of genial repose of spirit - a sense of something accomplished.”
    ~ Harriet Beecher Stowe


    "Never praise your cider, horse, or bedfellow."
    ~ Benjamin Franklin


    “In the old days there would be a cider barrel.”
    ~ Ralph Coleman


    “I heard a sound as of scraping tripe,
    And putting apples wondrous ripe,
    Into a cider- press's gripe.”
    ~ Robert Browning

    Thursday, March 25, 2010

    Cyser

    Cyser is a fermented beverage. It is a type of mead. Mead is considered by some to be mankind's oldest fermented beverage. Mead is simply honey and water that has fermented. Early examples were fermented by wild yeast. Mead is independently multicultural. It is known from many sources of ancient history throughout Europe, Africa and Asia, although archaeological evidence of it is ambiguous. Its origins are lost in prehistory; "it can be regarded as the ancestor of all fermented drinks," Maguelonne Toussaint-Samat has observed, "antedating the cultivation of the soil." Claude Lévi-Strauss makes a case for the invention of mead as a marker of the passage "from nature to culture."

    Modern manufactured mead is a controlled product just as wine is. Makers control the variables in the manufacture, yielding a consistent product. When honey is mixed with fruit juice the resulting fermentation is a type of mead known as metheglin. When the fruit juice used in making metheglin is apple juice - the resulting fermentation is known as cyser.

    One of the best books I've found to help me in my Cider making adventure happens to be a book on Mead. Making Mead seems a natural extension of making Cider. There is a road side honey stand on Venable in Crystal River that I pass every day, so the temptation was too great. 1/2 gallon (5 lbs.) of natural Citrus County Wild Flower Cider followed me home, and a trip to Winn Dixie for the cheapest WD brand Apple Cider (looks just like apple juice) and I was ready to try a new recipe.

    This may be my best home brew, and is slightly sweet and very drinkable, in fact it may be the first batch to disapear before the next batch is complete. Too good to hog to myself, We've been readily sharing the cyser.


    Recipe

  • 4 gallons Apple juice (bottle says cider)
  • 5 lb. Citrus County natural honey
  • 1 pkg. white wine yeast

    Dilute honey so it would flow with about an equal volume of water and heated it to just below the boiling point. This was added to fermenting bucket, and then 3 gallons of the apple juice was dumped in. The yeast package was pitched (dumped into bucket), and the last gallon of juice was poured in to mix the yeast. Bucket was sealed, and allowed to fermentation started in a day or so and was vigorous for about a week, at 8 days it tasted divine, and we added 1/2 tsp of potassium sorbate to stop the fermentation and bottled the next day. The product was not clear but was oh so delicious and drinkable. This will definitely be a formula to repeat.

    I'll post a picture of a glass of this "Nectar of the Gods" soon.
  • Aged Cider part II

    Started tasting the aged cider at around 5 weeks. The instructions for the oak barrel said that the first batch would age more quickly.

    they were right at 6 weeks it was perfect, at 6 weeks and 2 days it was a little too smokey, for some, I like it.

    The aged cider is crisp, dry, and smokey. It has the aroma of an aged whisky but the lightness and drinkability of a cider. although more recent experiments with Honey have lead to a Cider/Mead that I like better than the Oak Aged Cider alone, the flavor and drinkability, look, and smell of the Oak aged cider, is such that I will be doing another batch very soon.

    Monday, February 22, 2010

    Aging Hard Cider



    That's the Oak Barrel my boy got me for Christmas. The first batch of cider to go in the Barrel has been about 2 weeks, and I had to sneek a small taste. It's starting to get the smokey oak flavor of a quality whiskey but since it is a Hard Cider it's not nearly as strong and much smoother. The cider I'm aging is of the standard recipe for beginners, 5 gallons of apple juice, 2 pounds of light brown sugar, and pitched with Red Star Campaign yeast, fermented till the bubbling stopped (2 weeks), then 3 gallons of that was siphoned off the top and put into a a glass carboy with 1/4 tsp dissolved gelatin to aid in clarification.



    After a week of clarifying 2.6 gallons of the perfectly clear amber liquid was put into the barrel and the bung was inserted. This is a small oak barrel with medium charring, at 10L (2.6 gal) it has a much larger surface to volume area so ages spirits much faster than 55 gallon barrels do. The manufacturer recommends 2 to 3 months of aging. If 15 days was any indicator 2 months will make a fine mellow dry cider.

    I'll keep you up to date

    Tuesday, January 26, 2010

    How To: Basic Hard Cider the Easy Way

    Cider Even an Educator Can Make


    First, we’re talking about Hard Cider, taking easily available apple juice or sweet cider and creating a wonderfully inebriating end product is as delicious and discombobulating. The resurgence of commercially available ciders like Hornsby’s, Wood Chuck, and similar, has not gone unnoticed by we teachers of science. At $9 a six pack, enjoying an occasional cider is a treat that at teachers’ salaries cannot be enjoyed very often. History shows that cider was the drink of choice for most Americans prior to our disastrous bout of prohibition. It wasn’t until after prohibition that “cider” meant anything other than “hard cider”.

    The preference of the American people to be able to purchase food without preservatives is a boon for those would make their own cider. Most fruit juices are now available without preservatives and make an easy source of fermentable liquid. On the web you can find volumes of information on apple cider sweet and hard talking about fancy ways to blend different apples to get just the right taste. But… we are teachers, worse yet teachers in Florida, access to orchards is limited, and because of our exorbitant pay we are fiscally frugal (the terms my friends use to describe me is “Cheap Bastard”). So the goal is to make a good drinkable cider from inexpensive apple juice available at the grocery store.

    Brewing hard cider from nonalcoholic, apple juice or cider is a simple process, and results are very good, if not outstanding. Personally I enjoy homemade hard cider to the commercial stuff. Below is a description to make a fairly stout dry cider, and options for making it sparkling etc.

    The Ingredients


    Choose Your Juice. Find any preservative free apple juice or cider. To make it easy for you, Motts classic apple juice makes a good hard cider. I’m not so sure the people at the ultra-family friendly Motts want their classic apple juice promoted for home brewing, but it’s quality juice that’s been pasteurized, and is ready for fermenting. Whatever apple juice or cider you choose to buy start by checking the label to be sure the cider doesn’t contain chemical preservatives, because these will kill your yeast and your cider will not ferment. You can brew in smaller batches, but 5 gallons is the standard brewing size, so get yourself 5 gallons of apple juice or cider without preservatives, besides you need enough to share.

    Yeast. Any wine or beer yeast will do, cider yeast is great but expensive, for ease of use, and simplicity I’ve had the best results with Red Star Champaign. They are available for less than a dollar on line, or about a dollar at a brewing supply store. The beauty of using Red Star Champaign yeast is that you can get good results with practically zero effort.

    Sugar. Yeast turns sugar into alcohol and carbon dioxide. As a teacher I want to go all nuts and explain and diagram and “teach” about yeast, biology and chemistry, but it’s boring and this is a simple method for making a good drinkable cider, so I’ll skip the deep science. What you need to know is more sugar = more alcohol.

    I’ve had good luck with brown sugar and table sugar, these are disaccharides. Yeast prefers to dine on monosaccharides but can and will munch out on regular sugar, which again makes this cheap and easy. For this basic recipe were going to use 2 pounds (one package) of light brown sugar.

    The Hardware




    You’re going to need some minimal supplies; a brewing vessel (carboy), universal carboy cap, an airlock, and some plastic tubing.

    Carboy. You can get a 5 gallon carboy (fancy name for a big bottle) from your grocery store or Walmart. .You might even be able to get one from your office. If you buy one sterile and full of water for about $8 or less.

    You’re going to have to keep out the roaming yeast, bacteria, and nasties from you fermenting cider. This is done by capping the carboy and putting in an airlock. From any home brewing supply you can get a carboy hood/cap that will hold your air lock and seal your carboy, this will cost from 2 to 5 dollars.

    Airlock. Again online and from any home brewing store you can get an air lock, usually for around a dollar.


    Tubing. To get your final product from the fermenting vessel to it’s final storage container(s), the easiest way is to siphon it from the brewing vessel using clear tubing (3/8 dia), readily available in the plumbing dept of your local hardware store.

    There is lots of other stuff and ways to brew, using 5 gallon buckets with a lid is easier but costs a little more. If you like what you make and it becomes a hobby (like it has for me) then start shopping on line or visit your local brewing supply store. For those of you in the Tampa Bay area, just go to Southern Brewing and tell them you want to make hard cider (or wine, or beer) and they will set you up affordably and teach you more than you want to know. They even have a “fermentologist” working there.



    Brewing




    Time to Brew, first get all the hardware ready by sanitizing it.

    Sanitize . Wash your carboy, cap, and airlock then rinse thoroughly.

    Fill a bucket, pot or whatever with water and a cap full of chlorine bleach and soak the carboy cap, and airlock to kill off any coodies for 30 min. Add 2 caps of chlorine bleach to the carboy and fill it water and let it sit for 30 min. If the Carboy is a sealed unopened full water container you can skip this and just open the carboy and dump out the water.

    While the hardware is soaking in the bleach make a simple syrup from the brown sugar by dissolving it in about a quart of water. The only way a quart of water will dissolve 2 pounds of sugar is to heat it up, it doesn’t matter if you boil it but I find that a medium heat and stirring often will dissolve the sugar and make nice simple syrup. This is similar to making a simple syrup for making rock candy.

    Being careful not to contaminate the cleaned and sanitized hardware rinse it, then rinse it again, the chlorine bleach used to kill bad coodies will also kill the yeast.

    Next, pour the simple syrup into your sanitized fermentation vessel and pour all the apple juice in on top of that, keep your apple juice bottles; you will need them for your finished product. Wash and rinse them for bottling day.

    Pitch the Yeast. Pitiching the yeast is a fancy brewer’s way of saying start-er-up. This is where choosing Red Star Champaign yeast is a benefit. Open the yeast pack and dump into your fermenting vessel. There are lots of complicated and messy ways of pitching yeast, but I’ve never had to do more than dumping the yeast into the carboy, or brewing bucket.

    Ferment. Put on the carboy cap and affix the air lock then fill the air lock with water, if your paranoid use vodka as the alchol will kill any coodies that try to get by. In a day or so it will start bubbling, let it go till it stops bubbling. The gas it’s releasing is carbon dioxide, a byproduct of the fermentation process. Congratulations, your apple juice is on its way to becoming a delicious, inebriating elixir of the gods! Well to be the elixir of the gods use Honey instead of sugar (that technically makes it a mead not a cider but it’s damn good). This bubbling should subside within two weeks, signifying an end to the primary fermentation. After that, let the cider sit another day or two (up to a week) to allow the yeast to settle out.


    Options For Bottling



    There are a couple of different ways you can go at this point:

    Bottle the Cider Now. If you want to bottle the cider immediately, sanitize the bottles the apple juice came in and the clear tubing you purchased from the hardware store using a little chlorine bleach and soaking them for 30 min before thoroughly rinsing them. Use the tubing to siphon the new hard cider into bottles put the lids on them and enjoy.

    You can let the bottled hard cider sit for another two weeks and clarify in the plastic jugs. When you first bottled your cider it will probably be a little cloudy, not to worry it’s just floating yeast. Your cider will probably be “still” (i.e., not fizzy) unless you let it age for several months. Hard cider is more like wine than beer, and the flavor will improve as it ages, but feel free to start drinking it now.

    Option A: Let it Clarify. If you only use one fermenter, your cider will taste fine, but may not be perfectly clear because it will probably still have some suspended yeast. To reduce cloudiness, siphon your cider into a secondary fermenter (another carboy). Sanitize this carboy like the first before filling it with cider. Once you’ve siphoned your cider into the secondary fermenter, put a sanitized lid and airlock. A week to a month should be ample time for the cider to clarify. After it’s aged for as long as you can stand, bottle it as above. This cider will most definitely be “still,” with no bubbles.

    Option B: Make Sparkling Cider. Regardless of whether you decide to bottle immediately or let it clarify in a secondary fermenter, if you want “sparkling” cider, you’ll have to add a couple steps at bottling time and quite a bit more equipment including glass bottles, or growlers, caps and a capper. Save making sparkling cider for when your more enthusiastic or are willing to spend a $50 or so in start costs.

    If you insist on sparkling Cider - First, boil 1 cup water with three-fourths cup honey or brown sugar. Pour this mixture into a sanitized bottling bucket (i.e., another fermentation bucket with a spigot at the bottom). Then, siphon your cider over from your fermentation bucket to the bottling bucket. The honey or brown sugar syrup and cider should mix together naturally, but stir slowly with a sanitized spoon if you feel it is necessary. Then, bottle as you would normally. You’ll have to let this sit a bit longer than the still cider, so the residual yeast will have time to ferment the sugar you added and carbonate the cider inside the bottle.

    Drink the Cider! At this point, it’s time to start drinking your cider and thinking about brewing your next batch. With time and experience, your skills will grow and your recipes will become more complex. Soon, you’ll be making cider that delights your friends and terrifies your enemies.