Apple Cider 
Extract Recipe
Submitted By: smoorenc (Shared)
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| Brewer: Scott Moore | |
| Batch Size: 6.00 gal | Style: Applewine (28C) |
| Boil Size: 7.28 gal | Style Guide: BJCP 2008 |
| Color: 0.0 SRM | Equipment: Scott (10 Gal/37.8 L) - All Grain |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.000 (-0.0° P) | |
| Est FG: 1.000 SG (-0.0° P) | Fermentation: Ale, Two Stage |
| ABV: 0.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.0 pkgs |
English Cider Yeast (White Labs #WLP775) |
Yeast |
1 |
| 6.00 items |
Campden Tab (Primary 24 hours) |
Misc |
2 |
| 6.00 tsp |
Pectin Enzyme (Primary 2 weeks) |
Misc |
3 |
| 5.50 gal |
Apple Cider (Primary 2 weeks) |
Misc |
4 |
| 1.20 tsp |
Yeast Nutrient (Primary 2 weeks) |
Misc |
5 |
| 2.50 lbs |
Brown Sugar. Light (Primary 2 weeks) |
Misc |
6 |
| 1.00 items |
Apple Juice Concentrate (Primary 2 weeks) |
Misc |
7 |
Notes
Make yeast starter with 1 quart water, 1/2 cup light dme and some yeast nutrient, boil for 15 min. cool to 70 degrees and add 1 quart apple juice. Let starter sit for 1-2 days.
Put 1 crushed camden tablet in per gallon into apple juice. Wait 24 hours before adding anything else. Add pectin enzyme, yeast nutrient, apple juice concentrate and brown sugar. Add yeast starter and leave in carboy for 2 weeks. Rack to secondary for clearity. This Recipe Has Not Been Rated
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