Friendsgiving's Day Apple Pie Spiced Cider
Submitted By: dshogun (Shared)
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|Brewer: David Morgan|| |
|Batch Size: 3.00 gal||Style: Cider with Herbs/Spices (C2E)|
|Boil Size: 3.62 gal||Style Guide: BJCP 2015|
|Color: 3.0 SRM||Equipment: Cider - Mini 3 Gal/11.3 l Batch|
|Bitterness: 0.0 IBUs||Boil 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|
||Brown Sugar, Light (8.0 SRM)
||Apple Juice - Macintosh (3.0 SRM)
||Cote de Blancs (Red Star #-)
||Champagne Yeast (White Labs #WLP715)
||Pectic Enzyme (Primary 0 min)
||Yeast Nutrient (Primary 3 days)
||Cinnamon Stick (Primary 3 days)
||Anise, Star (Primary 3 days)
||Orange Peel, Sweet (Primary 3 days)
||Vanilla Bean (Primary 3 days)
NotesWill 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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