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Friday
Sep072012

Brewing TV - Episode 67: How to Make Hard Cider

 

How about them apples?! In this episode of Brewing TV, we make hard cider. While both options work well, you'll learn the differences between using fresh-pressed apple cider and store-bought cider. Chip and Northern Brewer cohort Chris Smith show you how to treat, ferment and finish hard cider. The discussion includes tips on back-sweetening cider as well. After watching this video you'll be ready to start making your own hard cider at home. [Original postdate: September 7, 2012]

Ready to make some hard cider? See this recipe. Also check out these Resources and Cider-Related Products at Northern Brewer including yeast, nutrients, finings, flavorings and more. All for Cider, Cider for All!

 

 

 

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  • Response
    Nick plus Northern Brewer fellow Chris Smith register you how to refreshment, fever moreover complete firm cider. The powwow comprises douceurs on support-sweetening cider as well. Next watching this video you'll be handy to onset making your admit firm cider at house.

Reader Comments (7)

Love the method you showed, will definitely get some cider in new Zealand to make a batch. I have had very good results with a blond malt and lime cordial - it does need to age (bottle conditioned) for about 6 months but it's worth the wait. Oh southern cross hops gives it extra crispness.

September 8, 2012 | Unregistered CommenterWillem Truter

So, how do we participate in the mass cider buy? This vid has me all pumped up for making cider!

September 10, 2012 | Unregistered CommenterPigsEye Ed

Glad to see ol BTV updating on iTunes again! However, I just wanted to offer a correction - early on, when discussing the FG of the cider as being .998 or whatever, Chip mentions that that means that there are "even less sugars than water" or something, which is incorrect. All the hydrometer is measuring is the density of the fluid, and the highly efficient cider yeasts produced a WHOLE bunch of low density alcohol, resulting in a fluid that is less dense than pure water. Anyway, good episode, and I'm looking forward to the Graf episode coming up!

September 11, 2012 | Unregistered CommenterEric

I would love to know how the cider with Belgian candi syrup turned out. Which color syrup was used and did it impart the desired flavors?

September 16, 2012 | Unregistered CommenterTom

Dude on the right . You need social skills kido #realtalk

January 3, 2013 | Unregistered CommenterJoe

^ Chris Smith did fine and knows his shit. You on the other hand, speak of social skills but don't seem to have any, as you are being dick. #realcock

August 6, 2013 | Unregistered CommenterBen

Hey guys,

I just watched the video before making this season's cider and I was wondering why no one mentioned pasteurization as a method for stopping the fermentation.
I'm using the 1 liter EZ-cap bottles, which should stand up to some high temps, and I think you should be able to back sweeten and stop fermentation without additives.

Am I off base or would it make complete sense to back sweeten with some of the original cider, wait until it was properly carbonated, and finally pasteurize to stop any further fermentation?

September 3, 2013 | Unregistered Commenteryesferatu

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