Notes: The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.
1. Add 6 gallons of cider to sanitized bucket.
2. Add brown sugar to same bucket.
3. Add 1 crushed campden tablet and wait 12 hours.
4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
5. Add yeast nutrient.
6. Pitch yeast (2L DME starter)
Primary until activity subsides (seven to ten days)
Secondary until clear (1 month min, to 2 months)
Gravity should be around 1.001 when complete.
Once secondary is complete, add potassium sorbate (if kegging)
to prevent re-fermentation, let it sit overnight.
Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/
Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).
Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.
http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/
http://saltcitybrew.org/content/nys-fair-homebrew-competition-results |
