Like you I am a lover of wine. I developed my interest in wine in university when my friends would host wine and cheese parties, which were not only fun because of the new people I met but also because of all of the different types of wine I was exposed to. 
Question Of The Week: Do You Have A Quick Apple Cider Recipe?
September 17th, 2008 by
Scott Young
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Peter, one of my loyal wine making participants from the UK sent me this message today about getting a recipe for apple cider and I thought it would make for a great “Question of the Week”. Enjoy!
Hi Scott
Hows are things? You dont happen to have a easy recipe for cider?
I have aquired about 30 to 40 pound of apples but not sure of the best way to make a gallon of cider or more if i can, out of the apples.
Hope to here from you soon,
Good health
Peter
I tracked down this recipe online for him that sounded tasty:
APPLE CIDER
Makes 1 Gallon — for larger quantities, multiply everything except the yeast, which is sufficient up to 5 gallons.
14-16 lbs Apples (or 1 gallon of juice)
1/2 cup Dextrose
1/2 tsp Pectic Enzyme
1/2 tsp Andovin Super Nutrient
1 Campden Tablet (crushed)
1 pkg Lalvin EC-1118 Wine Yeast
Cut apples into smaller pieces, which will help in juice extraction. Crush, press, and add juice to primary fermenter with all ingredients except wine yeast. Cover primary.
Pressing: if a fruit press is not available, add fruit to a nylon straining bag. Strain out juice, and when finished, tie the bag up & add it to the primary fermenter as well.
After 24 hours, strain the juice from the pulp, & discard straining bag. Add yeast.
Rack to secondary carboy after SG drops below 1.010. Rack again when fermentation is complete (SG below 0.999), or in 3 weeks — whichever is later.
Fining & Stablilizing: If you are NOT going to sparkle your cider, you should add 1/2 tsp of Potassium Sorbate per gallon to stabilize the yeast. After this is done, you’ll be able to sweeten your cider to your liking. A clarifier may also be added.
Racking: Any further racking should be done with the addition of 1 (crushed) Campden tablet per gallon.
Sparkling Cider: When ready to bottle, add 1/4 cup dissolved table sugar PER GALLON to an empty pail. Syphon the cider into the pail, give a quick stir, and bottle into beer bottles (or pop bottles, or Champagne bottles), and cap accordingly.
Allow to sit 4 weeks before sampling. Age in a cool, dark place.
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The original can be found at: http://www.homecraft.on.ca/recipes/applecider.htm
I should also mention that there is also an Apple Cider recipe in The Winemaker’s Recipe HandbooK as well. It is recipe number #4 on page 3.
If you end up making the recipe please let me know how it turns out!
- Scott
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Tags: Apple Cider, Apple Cider Recipe, Homemade Apple Cider, Make Apple Cider
November 9th, 2008 at 1:11 pm
israeli wine…
We are enjoying a lovely spring here at the Oregon Coast. Come by and visit for some wine tasting and fun at the Winery in Nehalem or the Cave in Depoe Bay we are open every day at both locations….