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Need a little help on my first cider Undercover 1 (I did use the search)
I've decided to do an all juice cider with 18ltrs apple juice, some dex (how much?) Lactose (how much?) Champagne yeast (what temperature?)
I do like a dry cider and was looking for a pretty high alc content (have a score to settle) I'm not adding any other flavours as it's my 1st cider.
You are to cider what dogger is to honey.

Cheers

I'm not UC1, but I have done some good ciders. ! recipe for a nice dry cider is:

18L fresh pressed apple juice
1.5kg dextrose
500g LME
125g lactose
3 large, cored and peeled granny smiths, cut up and put in a stocking.
2 cinnamon sticks
a few pieces of ginger
juice of half a lemon

For a lighter body in the cider, leave out the malt. It is beautiful with it though.

Go a kilo of dex, and at least 500g of lactose. Champagne yeast is happy in similar temp ranges to ale yeast- 15-20oC or so.
Enjoy!

Cheers guys,
I'll stick with UC1's recommendation for my first one then head out into the world of adding other flavours. Chris, yours sounds great except for the ginger (Can't stomach the stuff) Cinnamon's the go though.

Just had a proper read of Chris' recipe, look good to me, though I wouln't bother adding the chopped apples to an all-juice. Squeeze or two of lemon juice is always a good idea.

Put down my cider 5 days ago, seems to be going quite nicely. Question is, is it worth racking or not? I do with all my beer but the cider doesn't have much yeast cake (I know its early days).

UC1, the Grannies add a bit of crispness to the flavour- especially if you don't know the age of your "fresh" pressed juice. I also use Grannies, as they give a little bit of tartness to the cider, along with the lemon.

Tipsy, RACK!!! The I usually have my cider in primary for 5-7 days, but have racked for up to 2 months. In my opinion, it is well worth it- having tried it with and without.

Chris wrote:Tipsy, RACK!!! The I usually have my cider in primary for 5-7 days, but have racked for up to 2 months. In my opinion, it is well worth it- having tried it with and without.

Cheers Chris,
Will do.
Tips

tipsy, lovage has got to be the greatest "trip hop" album released in years.mike patton is a genius and loves his home brew to apparantly

jase wrote:tipsy, lovage has got to be the greatest "trip hop" album released in years.mike patton is a genius and loves his home brew to apparantly

I hate to count how many brews I've drunk to that album

Mike Patton is God!!!!!!!

Sy is Rad can't get enough of the following......

Kaada and Patton, Patton V Xecutioners, Suspended animation... California, bungle,

I even am realy digging Peeping Tom even if he has an ordinary crack at playing the Bass on a few tracks!

Does he really like H Brew?

Can't wait to see him in Aus, I'm a Patton virgin!

bit late for this question, but better late than never

Tipsy, i'm assuming your recipe was just the straight apple juice, no kit?

you need nutrient in this too or does champagne yeast work without it?

I didn't use a nutrient, the recipe was
19lts apple juice
300g lme
1kg dex
250g lactose
1 cinnamon stick

It was way too dry, if I try it again I will at the very least double the lactose (maybe triple)

Edit: to answer the question the champagne yeast worked well on its own

could only get a white wine yeast, so i grabbed some nutrient just incase (can't hurt right?) will be putting it down tonight

16L Juice (12-apple, 4-apple and pear)
1kg Dex
500g Lactose (as you said yours was too dry)
and another 2L water to boil up the sugars

will post the OG and recipe in a new thread after it's made

let me know how it tastes Az.
I want to do another cider but I don't want it that dry again. The pear sounds good.

as i said in the other thread, from what i used to check the SG it's tasting freakin awesome

Being a huge strongbow fan, i'm pretty sure its the pear that makes it