Cider Recipe
Submitted By: BeerSmith (Shared)
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| Brewer: Brad Smith | |
| Batch Size: 5.00 gal | Style: English Cider (C1B) |
| Boil Size: 0.50 gal | Style Guide: BJCP 2015 |
| Color: 7.3 SRM | Equipment: Brad's Mead/Cider Carboy |
| Bitterness: 0.0 IBUs | Boil 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 [Boil] (8.0 SRM) |
Sugar |
1 |
| 4.39 gal |
Harris Teeter 100% Apple Juice [Primary] (1.0 SRM) |
Juice |
2 |
| 1.0 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 items |
Apple Juice Concentrate (Bottling 0 min) |
Misc |
11 |
| 2.00 items |
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 twoNotes
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
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(1 ratings)
Always Keep One on Tap
by BeerSmithA 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.