BigBlueZoo Hard Cider

Extract Recipe

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

Brewer: Lance Miller
Batch Size: 5.00 galStyle: Applewine (28C)
Boil Size: 5.71 galStyle Guide: BJCP 2008
Color: 11.3 SRMEquipment: My Equipment
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.105 (24.7° P)
Est FG: 1.001 SG (0.2° P)Fermentation: Ale, Two Stage
ABV: 13.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
40 lbs Apple Juice (2.0 SRM) Adjunct 1
2 lbs 8.00 oz Cane (Beet) Sugar (0.0 SRM) Sugar 2
2 lbs Brown Sugar, Light (8.0 SRM) Sugar 3
1 lbs 4.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 4
2.0 pkgs Pasteur Champagne (Red Star #-) Yeast 5
1.0 pkgs Cider Yeast (Mangrove Jack's #M02) Yeast 6
5.00 Campden Tablets (SMS) (Primary 24 hours) Misc 7
1.20 tsp Yeast Nutrient (Primary 3 weeks) Misc 8
3.00 tsp Pectic Enzyme (Primary 1 hours) Misc 9
1.00 Apple Juice frozen concentrate (Primary 1 weeks) Misc 10

Notes

Make yeast starter with 1.6 liter of apple juice, 2 oz of priming sugar (detrose). Let starter for 6 hours and then put in fridge. Put 1 crushed camden tablet in per gallon into apple juice. Wait 24 hours before adding anything else. - Add pectin enzyme, - Add yeast nutrient, - Add brown sugar - Add cane sugar - Add priming sugar (dextrose) After campden tablets had their time (24hrs), Add yeast starter and leave in carboy for 2 weeks. Rack to secondary for clearity. After fermentation is complete, add 5 more campden tablets and let sit for 24 hrs. After 24hrs (last step), add 1 can frozen concentrate apple juice to back sweeten it. fermentation: Made starter with the cider yeast, few bubbles at end of first day, no more for 2nd day. Pitched into bucket. No bubbles by end of 2nd day Purchased 2 pckg of champane yeast, but by the time i got home, the airlock float had finally floated to top Pictched in both packages of champane yeast anyway because....what the hell took OG: 1.102

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine