Wulff Winter Apple Spiced Cider 
(1 ratings)
Cider Recipe
Submitted By: ewulff (Shared)
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| Brewer: Eric Wulff | |
| Batch Size: 5.00 gal | Style: Cider with Herbs/Spices (C2E) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2015 |
| Color: 3.0 SRM | Equipment: Cider - Standard 5 Gal/19 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 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.51 gal |
Apple Juice - Macintosh [Primary] (3.0 SRM) |
Juice |
1 |
| 13.33 oz |
Brown Sugar, Light [Primary] (8.0 SRM) |
Sugar |
2 |
| 1.7 pkgs |
Champagne Yeast (White Labs #WLP715) |
Yeast |
3 |
| 1.7 pkgs |
Cote de Blancs (Red Star #-) |
Yeast |
4 |
| 3.00 tsp |
Pectic Enzyme (Primary 0 min) |
Misc |
5 |
| 1.00 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
6 |
| 8.00 items |
Cinnamon Stick (Primary 3 days) |
Misc |
7 |
| 0.50 items |
Anise, Star (Primary 3 days) |
Misc |
8 |
| 3.33 items |
Orange Peel, Sweet (Primary 3 days) |
Misc |
9 |
| 1.00 items |
Vanilla Bean (Primary 3 days) |
Misc |
10 |
Notes
Add cloves, cinnamon, star anise, vanilla bean, nutmeg, 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°).
Pour 5 gallons of apple juice into fermenter. Add spices to water and boil for 15 minutes in slow rolling boil.
Add sugars to spices and water and mix. Pour into fermenter.
Wait until liquid in fermenter is the same as the yeast packets. Add yeast and ferment 2-3 weeks.
Add tablets to fully stop any additional fermentation. 4 days.
Move to secondary and back sweeten.
February 10, 2019
5 gallons apple juice and 3 apple juice concentrates. OG 1.072
March 10, 2019
Transferred to secondary and added 1 apple juice concentrate. FG 1.002
ABV = 9.2%
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