2023 Schoodic Cider, Batch 105 
Cider Recipe
Submitted By: brett (Shared)
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| Brewer: Brett Binns | |
| Batch Size: 5.50 gal | Style: Common Cider (27A) |
| Boil Size: 6.23 gal | Style Guide: BJCP 2008 |
| Color: White3 | Equipment: Cider - Standard 5 Gal/19 l Batch |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.041 (10.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 0.998 SG (-0.5° P) | Fermentation: Ale, Two Stage |
| ABV: 5.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.96 gal |
Apple Juice - Schoodic Penninsula 2023 [Primary] (3.0 SRM) |
Juice |
1 |
| 0.50 tsp |
Carlson Yeast Nutrient (Primary 0 days) |
Misc |
2 |
| 1.0 pkgs |
Safbrew Wheat (DCL/Fermentis #WB-06) |
Yeast |
3 |
Notes
2023-10-09: Collected 12 G in total and divided 5.5/5.5/1 to Cyser, Cider and Wild Cider.
Plain cider must is a bit sharp and interesting.
Ambient room temp set to 66ºF.
2023-10-10: Active bubbling has begun this afternoon. Quarter inch of pretty brown krausen except where the yeast was dumped where it is a light brown.
2023-10-11: Half inch of krausen is cream colored with brown patches floating on top. Bubbling regular.
2023-10-14: Still has krausen and still bubbling.
2023-10-19: Still bubbling but krausen largely gone.
2023-10-20: Raised room tempo 2 degrees to 68ºF to encourage continued fermentation.
2023-10-27: No krausen, no activity. Dropping ambient room temp to 65ºF.
2023-10-29: Racked to secondary. Dry, very tart, clean.
2023-11-05: Ambient temp lowered to 60ºF.
2023-11-07: Ambient temp lowered to 50ºF.
2023-11-13: Kicked it up to 55ºF yesterday.
2024-01-01: FG remains at 1.002. ABV=5.1%. Light, fruity, tart, cloudy (wheat yeast afterall).
Racking to keg #7.This Recipe Has Not Been Rated
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