Wulff Winter Apple Spiced Cider - Recipe

Wulff Winter Apple Spiced Cider (2 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%