1 Gal. Hard Cider #2 - Beer Recipe - Brewer's Friend

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1 Gal. Hard Cider #2

165 calories 11.5 g 12 oz
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Beer Stats
Method: Extract
Style: Fruit Cider
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Chris Rousseau
Calories: 165 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Friday June 19th 2020
1.051
1.005
6.1%
0.0
10.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
128 oz US - Musselnan's Fresh Pressed 100% Apple Cider128 oz US - Musselnan's Fresh Pressed 100% Apple Cider 6.4 2 98.2%
2.40 oz US - Apple Juice from Concentrate2.4 oz US - Apple Juice from Concentrate 2 2 1.8%
130.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient / before yeast Other Primary 1 days
0.50 tsp Pectic Enzyme / clarity Fining Primary 1 hr.
 
Yeast
Red Star - Red Star Premier Blanc (Dry Champagne Yeast)
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 17 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 1 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 1.61 g | 6.4 qt) 0.11 0.4  
Mash volume with grains (equipment estimates 1.61 g | 6.4 qt) 0.12 0.5  
Grain absorption losses (steeping) -0.02 -0.1  
Volume increase from sugar/extract (early additions) 0.91 3.6  
Pre boil volume (equipment estimates 2.5 g | 10 qt) 1 4  
Boil off losses -1.5 -6  
Post boil volume 1 4  
Going into fermentor 1 4  
Total: 0.11 0.4
Equipment Profile Used: System Default
 
Notes

BREW DAY 6/19/20

1 pack: Put in half of Red Star Premier Blanc (Dry Champagne Yeast)
Fermentation Temp Range (°F) : 59-86

Set temp for 60.8°– half way is 72.5°

Instructions:

  1. Add juice to carboy or use the jug the juice came in.
  2. Add 2.4 oz juice concentrate. (Looking for OG: 1.045)
  3. Add 1 teaspoons yeast nutrient 1day before yeast.
  4. Put in wine chiller at 60.8° +/- 2

    Day 2
  5. Add .5 teaspoons pectic enzyme, wait 45 min. In the last 15 min. air-rate.
  6. After 1 hour (#5 is done) add yeast.
  7. Leave in primary 2-4 weeks.
  8. Put in secondary Check the SG: (Looking for SG: 1.005 - .999) Target 4 weeks. May add .4 oz Apple flavoring before bottling.
  9. Bottle with brown sugar to carb the cider. Read up on this.
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  • Last Updated: 2021-03-02 01:44 UTC