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Ames

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A good cider should be up there in percentage. Anything over 7% should keep it stable and safe in the bottle. My target range is 9-9 1/2% alcohol.
At 9% +, the problem come into play when you pound it like beer. This stuff can have a kick like Russian Imperial Stout.
 

tenngun

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It’s a dance. 7-9% pretty tasty, by 11-12 it gets ‘winey’
When beer gets to high, to me at least, it stops tasting like beer. I can enjoy a good barley wine, and imperial stout... but taint beer.
 

Carbon 6

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Just a dry cider yeast. Can't recall any specifics; for ages, I've been using the last cup of each gallon to start the next. But I mix a lot of cane sugar into the juice before starting.
Years ago, I made grape wine, with a lot of sugar added and wild yeast fermented.
Good stuff and one glass got more than one person sloshed.
 

nkbj

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I used to love brewing. Should do that again.
First thing ever did was barley, rice and rosemary. Didn't have a clue what I was doing and after a year in the bottles it was awesome with Thanksgiving turkey dinner.
😂
 

Loyalist Dave

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Just a dry cider yeast. Can't recall any specifics; for ages, I've been using the last cup of each gallon to start the next. But I mix a lot of cane sugar into the juice before starting.
FORBID EMOJI.JPG

Dude that will give you a "wine" flavor with your apple cider

How about this...,
Next time get about 1 or two gallons of extra cider when you get the cider for your batch. THEN what you do is put those two gallons on the stove at a simmer, and simmer them down to 1/2 previous volume. So the two gallons simmered down to one gallon or the one gallon into 1/2 a gallon. Mix THAT into the rest of your cider that you wish to ferment, if you want to boost the sugar. The flavor, so long as you keep the temp low and merely accelerate the evaporation, will be truer to the apples in your cider when done, and will be more authentic a method as well. ;)

OH and I was curious about the yeast as some folks use a "cider" yeast, some a wine or champagne yeast, and some do it with a basic brewing yeast, though the ABV from an ale yeast in cider is normally between 6%-7%.

LD
 

Griz44Mag

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I don't even try to brew anymore. I was never very good at it.
Now I have a son-in-law who once worked as the master brewer for a micro-brewery - and has a shed with a ton of equipment and a wall full of ribbons from the shows. AND - all I need to do is drop a hint about needing a couple of growlers. After 12 years in the family, he knows exactly what my tastes are and is eager to please. I retaliate with sausage and grind. I have a lot of grinding and stuffing tools and some pretty darn good recipes. Spicy Italian and Holy-%&$t bratwurst are his favorites.
 

troy2000

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A good cider should be up there in percentage. Anything over 7% should keep it stable and safe in the bottle. My target range is 9-9 1/2% alcohol.
At 9% +, the problem come into play when you pound it like beer. This stuff can have a kick like Russian Imperial Stout.
A friend of mine came by yesterday, to pick up an oak butcher block table I had salvaged, rebuilt and refinished. He told me he had beer in the truck if I wanted some. When I asked what kind, he said, "Bud Light. Well, except for one. And you aren't getting that one..." I passed on the beer, and sat down with a bourbon and water on ice while while he enjoyed his 22 oz. bomber of Lagunitas Russian Imperial Stout. And then he said, "I think I better go home now..." LOL

Of course, we sat at a safe distance with all the shop doors open, and a fan going.
 

troy2000

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Dang. Now I'm craving brats simmered in beer and onions, browned on the grill, and dropped back into the beer to stay hot until needed. I may have to don my trusty mask cut from a tee shirt, and run to the supermarket.

My obituary will read, "at least he died happy, full of brats and beer."
 

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