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Ryans Juice


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#1 robsauce

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Posted 06 February 2011 - 08:48 AM

https://www.ryansjuice.com/Anyone ever used this to make cider or cyser before? I've been looking for fresh pressed cider/juice that isn't $10/L to make some juice out of and came across this stuff in the Walmart today. $6 for 4L. Tastes pretty good and is reasonably priced compared to all the fancy-expensive-organic stuff thats around.
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#2 robsauce

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Posted 06 February 2011 - 09:06 AM

Awesome. Anyone ever made something in between a cider and cyser? I'm thinking maybe like 1-2lbs of honey just to kick it up and make it a bit stronger... Thoughts?
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#3 robsauce

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Posted 06 February 2011 - 01:06 PM

thanks Guest. you're awesome
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#4 robsauce

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Posted 07 February 2011 - 08:34 AM

So, this juice's SG is about 1.055ish already and I'm thinking that will likely be good enough as far as potential alcohol goes... I've been reading some other cider related posts regarding what yeast and whether or not to add nutrients. Some people suggest nottingham or s05 for a cider. Unfortunately I can't get S05 here but notty's is readily available. Some people also suggested 71B as it assists in reducing the malic acid present in the juice which can come of as being quite harsh. I'm leaning towards the notty unless someone can convince me that the malic acid is a huge concern. Also, as far as nutrients go, I know it is needed for mead as honey lacks various nutrients needed by yeast but there seems to be a mixed opinion on adding nutrients (SNA) in a simple cider. Thoughts?
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#5 robsauce

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Posted 07 February 2011 - 09:14 AM

I wouldn't use 71B or other malic eaters on apple juice. Malic is only really strong on cider.

I don't quite follow what you're saying here. I use the words juice and cider interchangeably and when I read that you're saying don't use 71b on apple juice, but then contradicting it by saying malic is only really strong on cider. :facepalm:
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#6 robsauce

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Posted 07 February 2011 - 09:39 AM

Also, for clarification, the jug of this stuff lists it as 'all natural apple cider'
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#7 robsauce

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Posted 07 February 2011 - 12:56 PM

It tastes slightly more acidic and tart than your run of the mill minute-maid equivalent apple juice(which I hate and can't stand BTW). I wouldn't say it's overly acidic or tart by any means tho. This stuff tastes like really really delicious liquid apple pie. I think I'll stick with your recommendation and buy some notty's on my way home. I'd rather not wait a few days and would assume that properly hydrating the yeast and pitching without making a starter should be OK?Also, I called Wal-Mart and it turns out they have 14 1/2gallon jugs in stock. Looks like I'm making a pit stop on the way home and whipping up some cider tonight. I'm stoked.Thanks again for all your help Guest. It's greatly appreciated! :1zhelp: :facepalm:
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#8 robsauce

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Posted 07 February 2011 - 07:26 PM

Heated up some of the cider/juice jugs via a water bath and some directly on the stove in a pot. Poured it into the primary, 6.25 gallons total, temp 75, SG 1.054. Hydrated the yeast and pitched the yeast at 75F. Added 5.6g of each FermaidK and DAP as per SNA/Honey.xls I'm pretty stoked about this stuff. I had a pic of all my juice jugs but somehow lost them...fak. Now it's waiting time. Based on some other cider threads it sounds like the cider can benefit by sitting on the lees for a good month after fermentation is complete. This the way to go???
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#9 robsauce

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Posted 07 February 2011 - 08:57 PM

Cool. Thanks.
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#10 robsauce

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Posted 18 February 2011 - 09:52 AM

Down to 1.004ish today. Moved from main floor (approx 70F) to basement where its a few degrees cooler. Will likely let it sit in primary for another week or two before racking to a carboy. Aside from being a bit yeasty, this stuff tastes awesome. I think I'll plan to age for 6ish months and the bottle carb it. I'm assuming I can just treat it like beer when I go to carb it and add ~1cup of bottling sugar to the cider before bottling?
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#11 robsauce

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Posted 06 May 2011 - 02:51 PM

Racked this back at the end of Feb into a carboy and had a note to check on it here the beginning of may. It's sitting in the secondary on what looks like a bit of sediment. it's still quite cloudy. Thoughts? Rack now? Let it be and RDWHAHB?
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#12 fatbloke

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Posted 08 May 2011 - 07:19 AM

Well, I'm wondering if I've read this thread correctly ?Apple juice (despite the incorrect usage of the word "Cider" in North America) has been fermented ? The ferment has gone Ok and now it's clearing etc ?So, presuming a starting gravity of 1.055 and finished at 1.000, a drop of 55 points suggests just under 7.5% ABV, which while strong for a cider, isn't normally enough to preserve it.It's one of the main reasons why "the big boys" make their ciders to about 5% ABV, then sorbate and sulphite it. Any sweetening done with non-fermentable (normally artificial ones) sugars, so it can be force carbonated prior to bottling.The sorbate/sulphite additions being by way of a preservative, increasing the shelf life.Now I don't know how long unsulphited cider will last, but the pallet loads we deliver to Middle Farm have about a 6 month useby date on them. These are produced by mainly, small producers (the pallets usually hold 33 x 25 litre kegs) and are still, and often cloudy in style.So, I have no idea of how it will be affected if you start applying wine making techniques to it i.e. ageing for 6 months etc. I'd have thought that by that time, it should have already been consumed.I'd guess that there's a big difference from a cider that's been made with "eating"(sweet) apples, and a cider that's been made from bitter-sweet and bitter-sharp (mainly the later) apples a.k.a. "cider apples". That after all, have a higher level of acid and tannins in, than apples meant for eating and the resulting juice for drinking "as is".....It would be incorrect to say that all fermented products last forever, just because they contain alcohol. It's a similar thing, as I understand it, that applies to beer as well, when compared to wines and spirits. The later having a high enough alcohol content for it to act as a preservative.......I haven't posted this to pi55 on anyone's bonfire, just that it's worth baring it in mind, so if, after a period of ageing, it had soured, the OP would have some idea of what might have gone wrong.
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#13 EWW

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Posted 08 May 2011 - 08:03 AM

https://www.youtube.com/watch?v=ytu3yEE9ACE

Yep, apple-based fermentations take a bit of time to clear. Set yourself another reminder to check it in 3-4 months.
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#14 robsauce

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Posted 15 June 2012 - 01:04 PM

Well, I had done a 3rd racking sometime around the new year I believe (can't remember when exactly) and forgot about it for another 6 months. It's been well over a year now since the first racking (after primary fermentation) and this stuff is still quite cloudy. I want to bottle it and carb it. 3 questions:1) Should I transfer to another carboy and add sparkloid to clear it up? This is mostly just an appearance thing I think...2) Seeing as it's been a year, what is the chance that there are still viable yeast left kicking around to create carbonation when I bottle carb and add sugar?3) Would the addition of sparkloid as stated in #1 have an effect on question #2, that being whether any yeast is left.I'm going to pull a sample this weekend to see what it tastes like....Edit: Found these instructions for sparkloid. Does it sound about right?

DIRECTIONS: Dissolve 1 TBSP Sparkolloid in 1 Cup (8 fl oz) of boiling water for 5 minutes. Add mixture to 6 Gallons (23 Liters) of wine (or cider). Stir gently. Wait one week (I go two weeks) before bottling.


Edited by robsauce, 15 June 2012 - 01:05 PM.

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#15 miccullen

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Posted 16 June 2012 - 10:52 AM

Well, I had done a 3rd racking sometime around the new year I believe (can't remember when exactly) and forgot about it for another 6 months. It's been well over a year now since the first racking (after primary fermentation) and this stuff is still quite cloudy. I want to bottle it and carb it. 3 questions:1) Should I transfer to another carboy and add sparkloid to clear it up? This is mostly just an appearance thing I think...2) Seeing as it's been a year, what is the chance that there are still viable yeast left kicking around to create carbonation when I bottle carb and add sugar?3) Would the addition of sparkloid as stated in #1 have an effect on question #2, that being whether any yeast is left.I'm going to pull a sample this weekend to see what it tastes like....Edit: Found these instructions for sparkloid. Does it sound about right?

sounds right for sparkloidI tried bottling a backsweetened elderberry wine once without the sorbate, figuring that at six months since the last racking and a year total age it would be fineI was wrong, it took a while but the yeast went active and carbed the wine, luckily I caught it in time and was able to pull the corks on the remaining bottles without any of the ones I had remaining exploding
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