Friendsgiving's Day Apple Pie Spiced Cider

Cider Recipe

Submitted By: dshogun (Shared)
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Brewer: David Morgan
Batch Size: 3.00 galStyle: Cider with Herbs/Spices (C2E)
Boil Size: 3.62 galStyle Guide: BJCP 2015
Color: 3.0 SRMEquipment: Cider - Mini 3 Gal/11.3 l Batch
Bitterness: 0.0 IBUsBoil Time: 60 min
Est OG: 1.058 (14.2° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 0.996 SG (-1.1° P)Fermentation: Ale, Two Stage
ABV: 8.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Brown Sugar, Light (8.0 SRM) Sugar 1
3.31 gal Apple Juice - Macintosh (3.0 SRM) Juice 2
1 pkgs Cote de Blancs (Red Star #-) Yeast 3
1 pkgs Champagne Yeast (White Labs #WLP715) Yeast 4
1.20 tsp Pectic Enzyme (Primary 0 min) Misc 5
0.60 tsp Yeast Nutrient (Primary 3 days) Misc 6
6.00 Cinnamon Stick (Primary 3 days) Misc 7
4.00 Anise, Star (Primary 3 days) Misc 8
2.00 Orange Peel, Sweet (Primary 3 days) Misc 9
1.00 Vanilla Bean (Primary 3 days) Misc 10

Notes

Will split into 2 1.5 Gal batches Also add 8 whole cloves in primary(not in beersmith misc) Place 1 cup juice in a sterilized 1-qt. glass jar. Add yeast and cover with plastic wrap; secure with a rubber band. Let sit until foamy, 1–3 hours. Meanwhile, heat ½ cup apple juice and honey in (sub brown sugar) a 1-qt. saucepan over medium heat. Cook, stirring, until honey is dissolved, about 2 minutes; let cool. Transfer to a sanitized 2-gallon bucket; stir in remaining juice, plus cloves, cinnamon, star anise, vanilla bean and seeds, and orange zest. Stir in reserved yeast mixture, plus yeast nutrient and pectic enzyme; cover with lid and close the air lock. Let sit at room temperature (ideally 70°–75°) for 3 days. At this point, the fermentation process will have slowed and any sediment created during brewing will have settled to the bottom of the bucket. Using a siphon, decant the juice though a cheesecloth-lined fine-mesh strainer set over a funnel into a sterilized 1-gallon glass jug, discarding solids and any cloudy sediment. Seal the jug with its stopper and insert the air lock. Cover jug with a dark towel or set in a cabinet. Let sit at room temperature (ideally 70°–75°) for 3 weeks. Every 5 days, siphon cider through a fine-mesh strainer into a sterilized bowl. Rinse and resterilize the jug; return cider to jug and reseal. Bottle the cider: Using a funnel, pour soda into 5 sterilized 12-oz. glass bottles, leaving any sediment behind and filling to within 1" of the top or lower. Cap bottles and let sit at room temperature (ideally 70°–75°) for at least 24 hours or up to 1 month. Chill cider before serving.

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