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Backyard Apple Tree Cider

160 calories 9.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 1.5 gallons
Pre Boil Gravity: 1.093 (recipe based estimate)
Post Boil Gravity: 1.200 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 9.1 g (Per 12oz)
Created: Thursday October 7th 2021
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OG: 1.065 FG: 1.012 ABV: 7.0% IBU: 0

1.050
1.002
6.3%
0.0
6.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
768 oz US - Apple juice768 oz Apple juice 5.8 1 99%
4 oz Brown Sugar4 oz Brown Sugar - (late boil kettle addition) 45 15 0.5%
3.50 oz Cane Sugar3.5 oz Cane Sugar - (late boil kettle addition) 46 0 0.5%
775.50 oz / $ 0.00
 
Yeast
Mangrove Jack - M02 - Cider Yeast
Amount:
1 Each
Cost:
$ 7.00 / each
$ 7.00
Attenuation (avg):
95%
Flocculation:
High
Optimum Temp:
54 - 82 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 7.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (-2.22 g). Reduce mash thickness to 0 qt/lb or increase pre-boil volume to 5.22 g.    
Strike water volume at mash thickness of 1.5 qt/lb    
Mash volume with grains (equipment estimates -4.5 g | -18 qt)    
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 5.47 21.9  
Pre boil volume (equipment estimates 2.97 g | 11.9 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Post boil Volume 1.5 6  
Top off amount 4.5 18  
Going into fermentor 6 24  
Total: -2.22 -8.9
Equipment Profile Used: System Default
 
Notes

Recipe is 6 gallons of apple cider freshly juiced from backyard apple tree. I pasteurize at 160 deg F. then siphon to fermenter. Fresh processed apple cider is difficult to strain properly so there is quite a lot of trub. This is why I start with 6 gallons. The first time I tried it I ended up with about a gallon of trub in a 4.5 gallon batch. Hopefully going all the way to 6 gallons and cold crashing before siphoning off will reduce the amount of waste. Previous batch was back sweetened slightly with just apple cider at the amount of 8.5L hard cider/1L new fresh cider ratio. It turned out great. It might be still fermenting in the keg after back sweetening even though it is cold so this time I will use campden tablets this time.

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  • Last Updated: 2021-10-07 02:45 UTC