Apple/Cherry Cider, Batch 52 
Extract Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 1.00 gal | Style: Fruit Cider (28B) |
| Boil Size: 1.30 gal | Style Guide: BJCP 2008 |
| Color: 0.0 SRM | Equipment: Brett's 10 Gallon BoilerMaker (5 gal/19 L) |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.007 (1.8° P) | |
| Est FG: 1.002 SG (0.5° P) | Fermentation: Ale, Two Stage |
| ABV: 0.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 4.15 oz |
Fruit - Apple sweet (0.0 SRM) |
Adjunct |
1 |
| 2 lbs 2.72 oz |
Fruit - Cherry Sweet (0.0 SRM) |
Adjunct |
2 |
Taste Notes
2018-02-23: Hmmph. Not sure. A bit funky. Grapefruit and strangeness! :-) Some back of the mouth/throat kinda bite. Will see when it is chilled and carbonated - might well be ok. Might be it needs months of rest but it isn't going to get it I don't think. Moral of the story. Don't let it sit on the trub long past primary. When evaluating this cider, it is also important to remember that this is entirely a wild ferment!Notes
2017-10-26: 3/4 Gallons of apple cider from Connant Orchards began fermenting in the fridge a week ago. We picked up a quart of pure cherry juice from the store today and added it to it (mixed taste is delicious). I am going to guess that the cherry juice SG is 1.050 as well. I racked the whole to a one gallon fermenter to fill it, and added and airlock. It is now going to ferment in the brewery at room temp. The only yeast/bacteria used is what was in the cider.
2017-10-27: Bubbling away steady with carboy temp at roughly 68°F.
2018-02-23: Racked to the new little 1.5G Torpedo Keg. Direct from the refractometer, the SG is 5.3 Brix. This converts to 1.003 for the FG, and 6.2% ABV.This Recipe Has Not Been Rated
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