Beer Forum

did that guy last week give an actual cider recipe? he mentioned tannin and some other wine additive but I don't remember amounts....or even sugar etc

There are so many variables (depending on source/brand of juice) that I think the focus was more on how to bring the cider to where you want it than trying to give out recipes. Here's the recipe to the first cider I made, though.

4 gallons Mott's Apple Juice
1 gallon Cherry JuicyJuice
Yeast Nutrient
Pectic Enzyme
Champagne Yeast

The addition of other juices can help overcome some of the issues that they brought up about it tasting meh on it's own, but you could certainly adjust with some tannin or acid if needed.

Buy the book.(.)

Yeah! Buy the book

There are tons of recipes in there, but the problem is that apple juice is such a variable quantity from manufacturer to manufacturer and year over year that you really can't say "1 TBSP malic acid, 1/4 tsp of grape tannin" and you'll be set!

drewbage1847 wrote:Yeah! Buy the book

There are tons of recipes in there, but the problem is that apple juice is such a variable quantity from manufacturer to manufacturer and year over year that you really can't say "1 TBSP malic acid, 1/4 tsp of grape tannin" and you'll be set!

Hey!! You're that guy!!

I scored a medal with the recipe that I posted in this thread - viewtopic.php?f=18&t=29004&start=0

It was very easy and tasted great. My wife has since named the recipe "Mommy Juice".