Brad's Cider (1 ratings)

Cider Recipe

Submitted By: BeerSmith (Shared)
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Brewer: Brad Smith
Batch Size: 5.00 galStyle: English Cider (C1B)
Boil Size: 0.50 galStyle Guide: BJCP 2015
Color: 7.3 SRMEquipment: Brad's Mead/Cider Carboy
Bitterness: 0.0 IBUsBoil Time: 10 min
Est OG: 1.057 (13.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 0.994 SG (-1.6° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 1
4.39 gal Harris Teeter 100% Apple Juice (1.0 SRM) Juice 2
1 pkgs Cream Ale Yeast Blend (White Labs #WLP080) Yeast 3
1.00 tsp DAP (Primary 3 days) Misc 4
1.00 tsp DAP (Primary 1 days) Misc 5
2.00 tsp Pectic Enzyme (Primary 0 min) Misc 6
1.00 tsp DAP (Primary 0 min) Misc 7
65.00 ml Super-Kleer Finings (Secondary 0 min) Misc 8
2.50 tsp K-Sorbate (Secondary 0 min) Misc 9
0.50 tsp K-Metabisulfite (Secondary 0 min) Misc 10
3.00 Apple Juice Concentrate (Bottling 0 min) Misc 11
2.00 Cinnamon Stick (Bottling 5 min) Misc 12
1.00 tsp Vanilla (Bottling 0 min) Misc 13
0.25 tsp Nutmeg (Bottling 0 min) Misc 14

Taste Notes

Transferred to seconday on 2/21 and was a bit yeasty. Added sulfites and Super-Kleer - On 2/22 I added sorbates - hoping it will clear over the next week to be backsweetened and kegged. - I think the off flavor was some sulfide gas due to the lager/cream ale yeast and it did clean up a lot before kegging - Kegged on 3/9 at 33 days and added usual mix of spices and concentrate - put under pressure though it may not go on tap for a week or two

Notes

Making the Cider - Boil 2-3 lb Brown Sugar in 2 qts water to sterilize, then put in fridge to chill - In large carboy add 4 gallons apple juice (100%, no additives) - Mix the two together, top off to about 5.5 gallons - OG should be 1.050 to 1.055 depending on juice strength - Pitch yeast and add oxygen, and also add 1 tsp DAP at pitching - Add another tsp of DAP at 24 hours - Add a final tsp of DAP at 72 hours (3 days) - Allow to ferment for 10 day minimum (mine took almost 3 weeks to fully ferment) - Cold crash to secondary or keg (5 gallons - leave 1/2 gal at top for back-sweetening) - Mix in K-Metabisulfite first (1/2 tsp), and then 12 hours later add the K-Sorbate (2.5 tsp) - Store cold for three days to allow yeast to halt fermentation (longer is not bad here...) - Add 1 tsp Vanilla Extract, 2 cinnimon sticks, 1/4 tsp nutmeg and also backsweeten with 3-4 containers of frozen concentrate apple juice - Added Super-Klear finings to clear the cider more rapidly after adding concentrate. - Carbonate and age for 1-4 weeks (longer reduces the sharpness), and enjoy - serve sparkling - DONT bottle - you will get bottle bombs. Log: - Made cider on 21 Nov 16 - Transferred to Carboy on 12 Dec 16 (after 3 weeks) - fermentation ran a bit long - added sorbates/sulfites - Backsweetened with 3 cans concentrate on 17 December - also added Vanilla, Nutmeg and Cinnamon plus added Super-Klear finings

Ratings

Always Keep One on Tap

by BeerSmith

A nice, easy to make and inexpensive backsweetened cider that guests really seem to enjoy. I sometimes will add a bit of fruit to it for more flavor. Very enjoyable and drinkable - I always have one on tap now.