Central Street Farmhouse Fresh Cider (5-gallon batch) Instruction Manual

CENTRAL STREET FARMHOUSE

Fresh Cider Instructions (5-gallon batch)

Making hard cider from fresh, local apple cider is both very easy to do, and very difficult to replicate. Apples will vary year-to-year, so just be patient and willing to drink a finished product that will vary every time. There are many right ways to make hard cider, which can’t all be covered here. But after reading this handy sheet of instructions, you’ll know more – and knowledge ain’t just power, it’s the secret ingredient in making your own booze. (Also, these instructions can be scaled down for smaller batches.)

OK then. You will need the following equipment:

• 6.5-gallon plastic brew bucket, with lid and airlock. Or use a glass or plastic carboy.
• Long spoon , plastic or stainless steel, to stir your cider. Note: You won’t be able to stir in a carboy.
• Hydrometer , to measure the specific gravity (density) of your cider before adding yeast.
• The willingness (and patience) to sanitize everything that comes in contact with your cider.
• Ingredients: Cider, Yeast, Campden Tabs, Pectic Enzyme, Other Sugars (Optional)

Let’s Brew This

1. Sanitize your fermenter!
2. Get 5-gallons of fresh cider. You can buy it locally, or press it yourself. Pressing apples is both a lot of fun and a lot of work best done with a group of friends. Remember: always ask permission before collecting apples on someone else’s property! Most people are more than happy to let you pick their excess apples. If you are buying cider: pasteurized cider is fine, but skip anything with preservatives.
3. Even if you buy pasteurized cider, you will want to pasteurize it again before fermenting. (Or don’t, but we can’t promise you will like the result.) Two options:
   • Heat: Bring all of your cider up to about 160°F for 10 minutes. Cool down to room temperature as fast as possible before adding your yeast.
   • Campden Tabs: These are some form of metabisulfite, which inhibits the reproduction of yeast and bacteria. Crush one tablet per gallon of cider and stir in with other ingredients listed below. Allow 24 hours before adding yeast!
4. Decide in advance if you want to use other sugars in your cider. Stir desired amount in with Campden Tabs (or while cider is warm if heat pasteurizing) and Pectic Enzyme (1/2 tsp. per gallon). Pectic Enzyme breaks down pectins in the cider and will prevent a globby mess later.
5. Take a hydrometer reading to get your starting gravity. Sanitize your hydrometer, and simply float it in your bucket – record the number where the hydrometer meets the top of the liquid. You will want this number later. Add the lid tightly to your bucket, along with a sanitized airlock (filled to the halfway mark with sanitizer).
6. After 24 hours (or after cider chills to room temperature), it’s time to add the yeast. Pop open your fermenter and sprinkle the yeast on top of the cider. We also recommend adding Yeast Nutrient (1/2 tsp. per gallon). Do not stir. Congratulations, you’ve just made cider. Now be patient.

Fermentation

7. Fair warning, fermenting cider tends to be stinky. It is okay. Take a deep breath, realize that was a bad idea, and then go in another room and breathe deeply to relax.
8. After at least 10 days of fermentation (which, by the way, should be taking place in a warm room – 65-75°F), you must rack (transfer via siphon) the cider from one bucket to another bucket (or to a glass carboy). This is necessary to get your cider off the dead yeast cells, helping to promote clarity and flavor. Open your bucket lid: there should be signs that fermentation occurred ( BUT if bubbles and foam remain on top of the liquid, it is likely that fermentation is still happening, so close it up and wait a few more days for these next steps). Using your sanitized siphon, rack your cider into a sanitized bucket or carboy, being careful not to stir up the layer of sediment on the bottom of the primary bucket. Important note: if you used wine yeast for your cider, we recommend giving primary fermentation a little longer than this – at least two full weeks.
9. After at least another 7 days of fermentation, you’ll want to take your final gravity reading with your hydrometer. Your hydrometer should read 1.000 – 1.010 (depending on the yeast you selected): if it does not, your cider has not finished fermenting and needs more time. Again, with wine yeast, give it more time in secondary as well. If you want to sweeten the cider, this is almost the time to do so. Before you are ready to bottle, rack the cider again. While it siphons, add more Campden Tabs (crushed, one per gallon) and the sugar of your choice. Keep in mind, you will not be able to carbonate your cider later. Allow to set for a few days before bottling!

Bottling

11. After your cider has fermented out completely, it is ready to be bottled. Take your final gravity reading and write it down – original gravity minus final gravity, then multiplied by 131.25 gives you alcohol by volume (%). Math is finally fun!
12. Sanitize your bottles. SANITIZE YOUR BOTTLES. (Or keg. See Kegging Instructions sheet and skip to Step 17.)
13. Once more, rack your cider from the secondary bucket into a clean and sanitized bucket. Dissolve 1 oz. of dextrose (corn sugar, or priming sugar) per gallon of cider in a pint of boiling water, and add to cider as it is transferring over. Or, use carbonation tabs (sold separately); follow instructions on the bag.
14. Using your siphon, fill each bottle to the very top (the siphon will displace enough liquid when removed from each bottle). If using carbonation tabs, add the appropriate number in each bottle. Cap each bottle.
15. Put your bottles in a warm place out of direct sunlight so that they can carbonate. You’ll need about 10-14 days for the cider to carbonate.

Enjoy the Fruits of Your Labor

16. Stick the bottles in the fridge. When properly chilled, pour your cider gently from the bottle into a glass, being careful not to disturb the fine layer of yeast sediment at the bottom of the bottle. (Leave the last ¼” of yeasty cider in the bottle, so as not to cloud up your cider too much – you’ll get a handle on this as you brew more and more.)
17. Finally, taste that delicious homemade goodness. Congratulations.

Central Street Farmhouse Fresh Cider (5-gallon batch) Instruction Manual – Download [optimized]
Central Street Farmhouse Fresh Cider (5-gallon batch) Instruction Manual – Download

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