MANGO APPLE CIDER

Extract Recipe

Submitted By: CGRbrewing (Shared)
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Brewer: Alan
Batch Size: 3.00 galStyle: Other Specialty Cider/Perry (28D)
Boil Size: 4.16 galStyle Guide: BJCP 2008
Color: 7.4 SRMEquipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.048 (12.0° P)
Est FG: 0.995 SG (-1.4° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Apple Juice Concentrate (13.0 SRM) Extract 1
3 lbs Apple Cider (9.0 SRM) Sugar 2
3.06 oz Brown Sugar, Light (8.0 SRM) Sugar 3
1.0 pkgs Cider Yeast (Mangrove Jack's #M02) Yeast 4
2.00 tbsp Yeast Nutrient (Primary 0 days) Misc 5
1.50 tsp Pectic Enzyme (Primary 0 min) Misc 6
0.50 tsp Acid Blend (Primary 0 min) Misc 7
0.50 tsp Citric Acid (Primary 0 min) Misc 8
0.50 tsp Wine Tannin (Primary 0 min) Misc 9
1.00 qt Mango Nectar (Petit no sugar added) (Secondary 2 weeks) Misc 10
2.00 Apple Juice Concentrate (Bottling 0 min) Misc 11

Notes

USE JUICE FROM ONE OF THE GALLONS OF JUICE FOR THE STARTER & ADD 1 TSPN YEAST NUTRIENT TO STARTER. ADD 1 TSP YEAST NUTRIENT TO FERMENTOR ON DAY 2 & 3 AND GIVE A LITTLE SHAKE TO MIX IN.

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