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Chat => Guides & Projects => Topic started by: Pete on July 30, 2011, 13:18:34 PM
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Get absolutely sh*t faced from your own homemade dubious cider!
Yes you can be scientific about this; you can measure things out properly and monitor alcohol levels but it's more fun if you don't know quite what you're getting.
Ingredients:
Apple Juice (not from concentrate).
A packet of bog standard Dried Yeast.
Sugar or honey.
Tools required:
Some big bottles (4l mineral water bottles are good)
A Mug
A knife
Coffee Filters
Method:
1. Activate the yeast as per the instructions on the packet.
2. Dump 3l of apple juice in each bottle, pour in some yeast and lots of sugar. About a mug of sugar is good, any more and it'll go too sweet because the yeast dies once the alcohol reaches a certain level.
2.5 You need space at the top of the bottle because this stuff will bubble like crazy in the first few days, but after that you can top up with more apple juice.
3. Put the lid on and give it a little shake.
4. Poke a hole in the lid - this stuff needs to breath.
5. Wait 2-3 weeks.
6. It will look minging so pour the stuff through coffee filters to get rid of all the crud at the bottom.
7. Transfer to new 2l bottles and let it sit for a couple more days.
8. Filter again. Add another spoon of sugar to each bottle.
9. Wait a few more days then get sh*t faced.
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My parents do this, but buy 40 gallon barrels of apple juice that costs about £20 (40 Gallons = 320 Pints = 6.3p/pint)
They have Harley parties every year, but usually we mix some 3 year old stuff (practically sherry) with some one year old stuff (still practically apple juice), which makes it really easy to drink but extremely high alcohol content!
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I tried this once and had pretty poor results, I think it was the last time it was posted on here.
It was just the flavour that wasn't nice, it was definitely alcoholic. I might give it another go.
IIRC if you want a higher % you can use champagne yeast which dies at higher levels.
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I tried this the last time it was posted on here and ended up with some incredibly high % very dry apple flavoured wine-like substance that was rather palatable.