BeerSmith™ Recipe Cloud

Taste Notes

PRIMARY FERMENTATION June 21, 2015 5 gallons of 100% juice in bottles. Dissolved 2lbs of brown sugar in some of the juice in a sauce pan. Added: 2oz grated ginger root, 1 tsp of ground nutmeg and two cinamon sticks into the sauce pan Put it all together in carboy Fermented in primary for 13 days SECONDARY Racked to secondary July 4th, 2015 Gravity reading: 1.016 Sitting at 6% YEAST Added an American II yest starteer I had left over from a beer starter. I did a malt starter for two days, cold crashed, decanted beer. Warmed up and added about a pint of apple juice: good activity. This is what I added to the cider 69 degrees, used blow off tube, I put it in small carboy but was too small so moved to larger carboy. It all got good and mixed up. Really good activity after about 32 hours Ferment for 7-10 days (let it finish up) Gravity measured 1.062 Rack to secondary after 7-10 days, filter out the addidtives Check Gravity (if at 1.024 then at sorbate to stop) Add potasium sorbate to stop the yeast before sweetening before kegging If I add potasium sorbate when gravity is at 1.023 then I will have a 5% ABV. After yest is dead then add sugar to sweeten to liking (how much?) Simple Sugar? Let set in secondary long time to melo

Notes

Remember for next time: Probably do not need a full 5gallons once you add sugar and yeast starter. 1lb of sugar would probably be fine Although I ended up with just 5gallons in secondary with gravity readings and trube loss The spice additions were just right.