BeerSmith™ Recipes and Web Editor

Taste Notes

Cider was pretty good, the first glasses were a darker color and were sweeter, but it might just have been the concentrate settling at the bottom. Right now it is delicious and I can't wait to see how it ages.

Notes

Simmered 4.5 gallons of cider at 160 for about an hour. Carmelized 4 cups turbinado sugar with .25 gallons of cider for about 45 minutes. I added the syrup to the carboy while cider was still warm. Yeast starter with 1000ml cider+turbindo for about 18 hours in my flask on stir plate. I pitched at 8:30am on 10/23. It took overnight for my water bath to cool the wort. Everything was very sanitary, but my large stock pot only holds 5 gallons total. Carboy is fermenting in the mud room at 65 degrees. SG was 1.065 at 8:30am on 10/23. 11/8 - Checking gravity with my thief - gravity was 1.002. 11/14 - Gravity was 1.000, will check again on Monday night. 11/16 - Gravity still 1.000, going to cold crash in the garage fridge for a couple days. Put in the garage fridge on 11/16 at 2pm. 11/20 - Put in 2.5tsp of sodium bicarb and 5 tablets of campden that I crushed. I also put on pressure at 25lbs for 3 days and carbonation was pretty good. I added 2 cans of apple juice concentrate to back sweeten and it might have been slightly too much, it was sweet. It is now in the fridge at 38 degrees at about 5lbs of serving pressure.