Apple Cider

Extract Recipe

Submitted By: smoorenc (Shared)
Members can download and share recipes

Brewer: Scott Moore
Batch Size: 6.00 galStyle: Applewine (28C)
Boil Size: 7.28 galStyle Guide: BJCP 2008
Color: 0.0 SRMEquipment: Scott (10 Gal/37.8 L) - All Grain
Bitterness: 0.0 IBUsBoil Time: 0 min
Est OG: 1.000 (-0.0° P)
Est FG: 1.000 SG (-0.0° P)Fermentation: Ale, Two Stage
ABV: 0.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 pkgs English Cider Yeast (White Labs #WLP775) Yeast 1
6.00 Campden Tab (Primary 24 hours) Misc 2
6.00 tsp Pectin Enzyme (Primary 2 weeks) Misc 3
5.50 gal Apple Cider (Primary 2 weeks) Misc 4
1.20 tsp Yeast Nutrient (Primary 2 weeks) Misc 5
2.50 lbs Brown Sugar. Light (Primary 2 weeks) Misc 6
1.00 Apple Juice Concentrate (Primary 2 weeks) Misc 7

Notes

Make yeast starter with 1 quart water, 1/2 cup light dme and some yeast nutrient, boil for 15 min. cool to 70 degrees and add 1 quart apple juice. Let starter sit for 1-2 days. Put 1 crushed camden tablet in per gallon into apple juice. Wait 24 hours before adding anything else. Add pectin enzyme, yeast nutrient, apple juice concentrate and brown sugar. Add yeast starter and leave in carboy for 2 weeks. Rack to secondary for clearity.