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Store bought juice for cider?

 
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mnoltimier




Joined: 10 Oct 2011
Posts: 60
Location: Berthoud, CO

Drinking: Big Nut Brown Ale, Sky Pond Pale Ale, Smashin' Punkin, Berlinner Weisse, Vienna Lager, Hopulence IIPA, Helles Angels

Working on: Maude Flanders Red, Gallagher's Watermelon Wheat


PostLink    Posted: Mon Aug 27, 2012 11:44 pm    Post subject: Store bought juice for cider? Reply with quote


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I live in Houston where we have no apple orchards. There are lots of juices and cider in the store to choose from... what do you use?
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kellzey




Joined: 04 Aug 2011
Posts: 580
Location: Orlando, FL


PostLink    Posted: Tue Aug 28, 2012 12:20 am    Post subject: Reply with quote

Organic apple juice from Costco. All natural, not from concentrate, and no preservatives.

I have 6 gallons of apple wine aging right now.

Go to Home Brew Talk and search for Ed Wort's Apfelwein thread!

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ranger4834




Joined: 04 Nov 2012
Posts: 7
Location: Austin, MN


PostLink    Posted: Wed Dec 12, 2012 5:48 pm    Post subject: Reply with quote

If you like a dry cider, try this:

I use Great Value 100% Apple Juice from Walmart and it works great! I aerate it and pitch White Labs WLP775 English Cider Yeast. I let it sit in primary for two weeks and a secondary for two weeks. I force carbonate with my kegging system so it tastes like a green apple champagne or a very dry hard cider you would get from the store.
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wubears71




Joined: 14 Mar 2012
Posts: 278
Location: Webster Groves, MO

Drinking: Keg 1- Hefenweizen, Keg 2- Vanilla Scotch Porter, Keg 3-Munich Helles

Working on: Stinky IPA


PostLink    Posted: Wed Dec 12, 2012 7:51 pm    Post subject: Reply with quote

My Grandpa ferments with Juicy Juice. The end result is somewhere near prison hooch!
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chutracheese




Joined: 06 Oct 2011
Posts: 97



PostLink    Posted: Wed Dec 12, 2012 8:36 pm    Post subject: Reply with quote

Use any juice that doesn't have any preservatives in it other than ascorbic acid (Vitamin C).
I use Motts.
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perogi




Joined: 12 Feb 2012
Posts: 850
Location: NH

Drinking: Perogi Pale, NEIPA, Nutter's Crossing Nut Brown Ale, Edmund Fitzgerald Porter Clone

Working on: Max's Maibock


PostLink    Posted: Fri Sep 20, 2013 1:19 am    Post subject: Reply with quote

Sorry to resurrect an old thread but I just tasted EdWort's Apfelwein that I "brewed" almost a year ago - it's incredible.

I used apple cider from a farm down the road and brown sugar instead of dextrose. I don't think the brown sugar did anything as it is extremely dry cider.
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Fejj




Joined: 10 Jun 2013
Posts: 213
Location: North Shore, MA


PostLink    Posted: Sun Sep 29, 2013 2:18 pm    Post subject: Reply with quote

Brown sugar is 100% fermentable so all the sugars will be eaten by the yeast. The only way to make a non-dry cider is to remove all the yeast via filtering or chemicals and keg carb after sweetening, or to backsweeten with something non-fermentable like lactose(ew) or splenda etc.
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bondra76




Joined: 15 Nov 2014
Posts: 2
Location: Centennial


PostLink    Posted: Sat Nov 15, 2014 6:20 pm    Post subject: Reply with quote

Treetop has a new 3 apple blend juice that I used for a cider - it's great
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James Edmonton




Joined: 29 Jan 2014
Posts: 124
Location: Edmonton, AB

Drinking: West Coast Dry Hopped IPA

Working on: Session Ale


PostLink    Posted: Sun Nov 16, 2014 1:00 am    Post subject: Reply with quote

If you want to sweeten it, add potassium sorbate before adding additional sugar or apple juice to sweeten. Potassium sorbate prevents the yeast from budding and thereby prevents further fermentation. It is readily available from any wine-making store.
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huaco




Joined: 05 Apr 2012
Posts: 1506
Location: Burleson Texas


PostLink    Posted: Wed Nov 19, 2014 4:41 pm    Post subject: Reply with quote

Potassium Metabisulfite will deactivate the yeast as well... AKA campden tablets.
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bondra76




Joined: 15 Nov 2014
Posts: 2
Location: Centennial


PostLink    Posted: Wed Nov 19, 2014 5:20 pm    Post subject: Reply with quote

I've always used campden tablets and potassium sorbate. I was told in a seminar that the campden tablets kill off the existing yeast and the potassium sorbate prevents reproduction of yeast.
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