A Cider Question

[Beer Loving Trent]

I have told the wife that I would brew some cider (because she doesn't drink beer, so all the more for me[cool], she doesn't drink much at all really) I don't think she would be to keen on apple so I thought I could add 2 litres of fruit juice to the mix as long as it was 100% and I would put in two litres less of water. Would this work as I now most juices and cordials on the market are usually apple based anyway. She has asked for orange mango but I don't know if the acidity of the orange juice would throw off the fermentation process or not. I did find a nice apple/mango fruit juice and I suggested apple/blackcurrent but she doesn't like it. Any help or suggestions would be greatly appreciated.

[Muddy Waters]

I reckon you should give Oz Tops a go Trent. You brew in the bottle and can stop it early or late depending on whether you want it sweet or dry (and how much alcomohol you want [biggrin] ).

 

Easy to experiment with different juices and find something your wife enjoys.

[NewtownClown]

+1 for the Oztops.

 

I used them about 2 years ago and still occasionally do a 4 litre apple & cranberry "cider" or Ginger Beer

[Beer Loving Trent]

thanks guys. I am going to buy the Oz tops soon. the wife has just asked me if I can make a non alcoholic cider, I said I'm not sure but my mind really said where is the fun in that!!

[Muddy Waters]

Trent - Non alcoholic cider is easy make...otherwise known as apple juice [bandit]

[NewtownClown]

This should not be hard..

 

Apple & Mango would work fine. citrus and pineapple juices will turn sour(ish) unless you keep them to less than 50% of total (according to OzTops).

 

Also, you want no added sugar, pasteurised juice, ie: long life juice or juice that is sold on the shelf not in a fridge.

 

Non-Alcoholic

Fill your fermenter with the desired amount of juice, sprinkle a neutral flavour yeast eg: neutral wine yeast, muntons gold(?). Or use a Coopers ale yeast.

Allow it to re-hydrate for say an hour, give it a good stir, prime bottles as per normal, condition for 2-3 weeks.

 

Alcoholic, same as above with the addition of sugar (or malt?), the amount depends on your desired alcohol volume, then ferment and bottle as normal.

[Matty A]

Wouldn't the yeast that you add then convert all of the natural sugar in the juice into alcohol. I couldn't be sure but I thought that this would then cause a potential bottle bomb hazard.

[NewtownClown]

Wouldn't the yeast that you add then convert all of the natural sugar in the juice into alcohol. I couldn't be sure but I thought that this would then cause a potential bottle bomb hazard.

 

You may be correct. However I am thinking the "natural sugars" that are fermentable are quite low, hence recommending those juices with no ADDED sugar. Similar to making the Coopers's non-alcoholic ginger beer.

 

 

[PB2]

If not sure of the sugar content in the juice, bottle into PET to be safe rather than sorry. [wink]

[Beer Loving Trent]

thanks guys