Low Alcohol Cider Help

Discussion in 'Wine & Cider Recipes' started by Dutto, Nov 9, 2016.

  1. Nov 9, 2016 #1

    Dutto

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    Dutto

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    No.1 Son has decided to visit us for a week at Christmas ... :thumb:

    ... but he only drinks expensive wine or low alcohol cider. (I blame his Mum!) :doh:

    So, to keep him away from my wine, I would be much obliged if someone could suggest a nice easy recipe for 20 litres of low alcohol cider.

    Many thanks in anticipation. :thumb: :thumb:
     
  2. Nov 9, 2016 #2

    Roddy

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    Morning matey

    What sort of % do you consider to be 'low' ?

    If you're making with supermarket AJ then the only way is to have a reasonable quantity of water in it (the sugar content of the juice will bring a 100% AJ brew to round about 6%)

    I can work it out for you if you let me know... also, is it just a straight apple cider you're thinking of making ?

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  3. Nov 9, 2016 #3

    Roddy

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    Just had a quick look, in order to keep abv around 3.5%, you'd need to use half AJ, half water, which might come out a bit light in flavour, but I've made a strawberry & lime that was just 60% AJ (but with strawberry syrup, which pumped up the abv a fair bit) and it still tasted good


    you can use the file below to adjust the quantity of AJ and see how it affects the abv
    https://1drv.ms/x/s!AqD9OOcGhwesq3SoIFLAO2zQCiZh
     
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  4. Nov 10, 2016 #4

    Dutto

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    Thanks for that.

    I've not got over the doorstep today due to rain so everything still in the planning stage.

    Reckon I'll shoot for +/- 3% ABV.

    Plan "A" is therefore:

    o 10 litres of AJ from Lidl,

    o 500ml of pomegranate syrup to give it that bit of flavour and colour,

    o Adjust the SG with water to 1.045 which should give a +/- 4.5% ABV if fermented down to 1.010.

    o Check the SG on a daily basis.

    o Stop fermentation around SG 1.035 at +/- 3.25% with a Stabiliser.

    o Syphon off into a keg, carbonate with CO2 and allow to clear.

    Hopefully, this will leave me with a sweet rose coloured cider at just over 3% with a hint of pomegranate flavour just in time for Christmas.

    Sound reasonable? :thumb:
     
  5. Nov 10, 2016 #5

    Roddy

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    Good call, I've not yet branched into forced carbonation, so hadn't thought about stopping fermentation early....

    That will work nicely then I reckon 😀

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  6. Nov 10, 2016 #6

    AdrianTrace

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    If you're stopping the fermentation then surely there's no need to water it down? Give it full appleiness

    And remember: cider normally ferments out to nearer 1.000, if you're calculating
     
  7. Nov 10, 2016 #7

    Roddy

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    True that, depends on how sugary the pom syrup is I suppose

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  8. Nov 10, 2016 #8

    IainM

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    I stopped a wow at 1.030 and it was cloying, which surprised me as sweet wines like Sauternes can be as high as 1.060. Although I didn't test it, I put this down to balancing the sweetness with acidity. If yours is too sweet at 1.035 you could add some acid to counteract it, which is what I should have done.
     
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  9. Nov 11, 2016 #9

    Dutto

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    Many thanks for the responses. :thumb:

    Plan B is now:

    o 15 litres of AJ from Lidl,

    o 500ml of pomegranate syrup to give it that bit of flavour and colour,

    o Two "Jiffy Lemons" to give it a bit of a bite. (Couple left over from summer tipple of "G&T with a dash of lemon".)

    o Check the SG on a daily basis.

    o Stop fermentation with a Stabiliser at whatever SG produces an ABV of +/- 3%.

    o Syphon off into a keg, carbonate with CO2 and allow to clear.

    Should be underway later today so I will keep everyone informed of progress.

    Again, many thanks for comments. :thumb:
     
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  10. Nov 11, 2016 #10

    BeerCat

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    Saw a video where they let ferment out then backsweeten with wine conditioner and added some taste back by using the syrup from fractional freezing apple juice.
     
  11. Nov 11, 2016 #11

    Dutto

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    Thanks for that. :thumb::thumb:

    I may consider it when I'm doing a cider for myself but for this batch I particularly want low alcohol.

    The problem would be controlling the ABV to the desired +/-3% due to the fluctuation of OG and FG if I let it ferment out.

    Again, thanks for the tip and I will keep it in mind for the future when I'm brewing for myself rather than No.1 Son. :thumb: :thumb:
     
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  12. Nov 11, 2016 #12

    Personal91

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    agreed, iv had it just lower but that was left for quite some time and with champange yeast
     
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  13. Nov 11, 2016 #13

    Personal91

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    heres aother thought - do as the commercial brews do and just some higher strength cider ( they tend to make it to 14%) and then water it down - perhaps add some gylcerol for mouth feel and dont forget to make a big strong tea before hand (to add as ) to make up for the missing tannns - in a 20+ litre batch of cider a litre of stew tea made with 5 tea bas will do it , keep stirring every cople mins then squeee them bags before pouring in
     
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  14. Nov 11, 2016 #14

    IainM

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    Sounds good, but be careful with the Jif lemons. They have E223 in them, which is the code for sodium metabisulphite.
     
  15. Nov 12, 2016 #15

    Dutto

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    I have now pitched the yeast into Plan C - without the Jif Lemons!

    Apart from the above, when I read the instructions on the Stabiliser it recommended letting everything ferment out before adding it to the brew, so the plan has been modified as follows:

    o Nine litres of Apple Juice (Lidl "Simply" brand).

    o 750ml of Grenadine.

    o Cup of stewed tea (6 bags in .5 litre of boiling water for 10 minutes).

    o Teaspoon of Pectolase.

    o Two teaspoons of Wilco Express Wine Yeast Compound.

    The OG is 1.067 which should give +/- 7.5% ABV when fermented to a FG of 1.010.

    When fermented, I intend to stabilise the brew and then reduce the ABV to +/-3% by increasing the volume with a mixture of water, apple juice and Jif Lemon with frequent taste testing to try and get something drinkable at +/-23 litres.

    Water, AJ and Jif Lemon are all at zero ABV so 10 litres of cider at 7.5% will require an additional 13 litres to drop the ABV of the mixture to 3.25%.

    I will then carbonate the finished cider in the keg.

    There are still plenty of things that can go wrong even if it ferments out okay; and that's brewing folks! :lol:

    Many thanks for the hints and advice. :thumb: :thumb:

    I will keep you posted on progress.
     
  16. Nov 12, 2016 #16

    Roddy

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    Sounds good buddy, you could always have chucked in some fresh lemon juice at this stage 😊

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  17. Nov 12, 2016 #17

    Dutto

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    Just warm and dry enough in the garage to nip out and get the brew on. :thumb: :thumb:

    SWMBO went for a walk in the mist and rain today. :thumb: :thumb:

    Had I asked her to carry back a bag of lemons I'm not saying she wouldn't have done it ...

    ... but I do know where she would have shoved them! :whistle: :whistle:

    Jif Lemon Juice will do nicely thank-you! :lol: :lol:
     
  18. Nov 12, 2016 #18

    Tanzanite

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    20 pints lidel sparkling apple juice , i thimble of vodka . lol
     
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  19. Nov 13, 2016 #19

    Personal91

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    would save the thinking or hassel - I LIKE IT
     
  20. Nov 13, 2016 #20

    Tau

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    Roll on a month and that duty free Grenadine will become a bottle of squash in your next batch :lol:

    Some lemon bottle juice has sorbate in, some do, probably wont make any difference in cider though.
     
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