Hard Apple Cider 
Extract Recipe
Submitted By: Jsmtg32 (Shared)
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| Brewer: John Smith | |
| Batch Size: 5.00 gal | Style: Common Cider (27A) |
| Boil Size: 2.08 gal | Style Guide: BJCP 2008 |
| Color: 20.8 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 0.0 IBUs | Boil Time: 0 min |
| Est OG: 1.069 (16.9° P) | |
| Est FG: 1.004 SG (1.0° P) | Fermentation: Ale, Two Stage |
| ABV: 8.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 41 lbs 12.00 oz |
Fresh Pressed Sweet Apple Cider (pasteurized ) (5.0 SRM) |
Extract |
1 |
| 3 lbs |
Brown Sugar, Light (8.0 SRM) |
Sugar |
2 |
| 1.0 pkgs |
Pasteur Champagne (Red Star #-) |
Yeast |
3 |
Taste Notes
Back Sweetening
Take a sample and add small amounts of Wine Conditioner and taste. Repeat to you get the desired taste.
Take a gravity reading on the sample.
Add 1/2 Tsp per gallon of Potassium Sorbate to Cider let sit for 24 hours.
Add the Wine Conditioner to cider till Gravity matches that of the sample.
Notes
Adding Oaks Chips to the last 2 to 4 weeks of seconday will give it an oak barrel aged taste.This Recipe Has Not Been Rated
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