Cider Project #1
267 calories
13.2 g
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
2 lb |
Barnards - US - Barnards - Apple Cider2 lb US - Barnards - Apple Cider |
|
52 |
1.5 |
100% |
2 lbs / $ 0.00
|
Other Ingredients
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
0.50 tsp |
Pectic Enzyme
|
|
Fining |
Primary |
0 min. |
Yeast
Red Star - Cote des Blanc
|
Amount:
|
2 Grams |
Cost:
|
|
Attenuation (custom):
|
99%
|
Flocculation:
|
Medium |
Optimum Temp:
|
64 - 86 °F |
Starter:
|
No |
Fermentation Temp:
|
55 °F
|
Pitch Rate:
|
0.75 (M cells / ml / ° P)
71 B cells required
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
Method: co2
CO2 Level: 2.5 Volumes |
Target Water Profile
East Bradford, PA USA
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
39 |
13 |
35 |
78 |
12 |
52 |
Notes
This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.
- Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
- Check pH and add potassium metabisulfite (campden tablets) as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
- Hold at cellar temperatures and wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
- Primary fermentation: 4-5 weeks @ 55°
- Add 1 crushed campden tablet dissolved in a bit of cider to carboy before transferring to secondary conditioning.
- Secondary: 8 weeks @ 60°- 65° (cellar temps)
- Bottle condition: 1 year @ 60°- 65°
View Count: 333
Brew Count: 1
Last Updated: 2021-12-27 16:03 UTC