BigBlueZoo Hard Cider
Extract Recipe
Submitted By: jethrom (Shared)
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Brewer: Lance Miller | |
Batch Size: 5.00 gal | Style: Applewine (28C) |
Boil Size: 5.71 gal | Style Guide: BJCP 2008 |
Color: 11.3 SRM | Equipment: My Equipment |
Bitterness: 0.0 IBUs | Boil Time: 60 min |
Est OG: 1.105 (24.7° P) | |
Est FG: 1.001 SG (0.2° P) | Fermentation: Ale, Two Stage |
ABV: 13.9% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
40 lbs |
Apple Juice (2.0 SRM) |
Adjunct |
1 |
2 lbs 8.00 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
2 |
2 lbs |
Brown Sugar, Light (8.0 SRM) |
Sugar |
3 |
1 lbs 4.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
4 |
2.0 pkgs |
Pasteur Champagne (Red Star #-) |
Yeast |
5 |
1.0 pkgs |
Cider Yeast (Mangrove Jack's #M02) |
Yeast |
6 |
5.00 |
Campden Tablets (SMS) (Primary 24 hours) |
Misc |
7 |
1.20 tsp |
Yeast Nutrient (Primary 3 weeks) |
Misc |
8 |
3.00 tsp |
Pectic Enzyme (Primary 1 hours) |
Misc |
9 |
1.00 |
Apple Juice frozen concentrate (Primary 1 weeks) |
Misc |
10 |
Notes
Make yeast starter with 1.6 liter of apple juice, 2 oz of priming sugar (detrose). Let starter for 6 hours and then put in fridge.
Put 1 crushed camden tablet in per gallon into apple juice. Wait 24 hours before adding anything else.
- Add pectin enzyme,
- Add yeast nutrient,
- Add brown sugar
- Add cane sugar
- Add priming sugar (dextrose)
After campden tablets had their time (24hrs), Add yeast starter and leave in carboy for 2 weeks. Rack to secondary for clearity.
After fermentation is complete, add 5 more campden tablets and let sit for 24 hrs.
After 24hrs (last step), add 1 can frozen concentrate apple juice to back sweeten it.
fermentation:
Made starter with the cider yeast, few bubbles at end of first day, no more for 2nd day.
Pitched into bucket.
No bubbles by end of 2nd day
Purchased 2 pckg of champane yeast, but by the time i got home, the airlock float had finally floated to top
Pictched in both packages of champane yeast anyway because....what the hell
took OG: 1.102This Recipe Has Not Been Rated