Quick Voss Cider - Beer Recipe - Brewer's Friend

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Quick Voss Cider

164 calories 10 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 4.7 gallons (fermentor volume)
Pre Boil Size: 4.7 gallons
Post Boil Size: 4.7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 90% (steeping grains only)
Calories: 164 calories (Per 12oz)
Carbs: 10 g (Per 12oz)
Created: Tuesday December 22nd 2020
1.051
1.003
6.3%
0.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
41.13 lb US - Kirkland (Costco) - Apple juice41.125 lb US - Kirkland (Costco) - Apple juice 5.8 1 100%
41.12 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7.50 g Fermaid O Other Primary --
7.50 g Fermaid O Other Primary 1 days
10 each Fermcap Other Primary --
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
95%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
95 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Austin Q1 2020 UWTP (South)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 0.01 0  
Volume increase from sugar/extract (early additions) 4.69 18.8  
Pre boil volume 4.7 18.8  
Boil off losses    
Post boil volume 4.7 18.8  
Going into fermentor 4.7 18.8  
Total: 0.01 0
Equipment Profile Used: System Default
 
Notes

Trying to turn out a very quick cider:

  • Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
  • Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
  • Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
  • Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
  • After ~24 hours at FG, start cold crashing.
  • Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
  • Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
  • Drink Young, hopefully within a week or so.

    Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.
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  • Last Updated: 2020-12-23 18:48 UTC