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Basic Hard Cider

169 calories 8 g 22 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 0.5 gallons
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Harry Wilson
Calories: 169 calories (Per 22oz)
Carbs: 8 g (Per 22oz)
Created: Wednesday December 27th 2023
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OG: 1.051 FG: 1.003 ABV: 6.3% IBU: 0

1.053
1.000
6.9%
0.0
6.8
n/a
45.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb US - Apple juice50 lb Apple juice - (late boil kettle addition) $ 0.60 / lb
$ 30.00 		5.8 1 100%
50 lbs / $ 30.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Chalk Water Agt Boil 0 min.
1 oz Bentonite Fining Primary 1 days
0.25 tsp Grape Tannin Water Agt Primary 1 days
2 tbsp Fermaid K Other Primary 0 min.
2 tsp Fermaid O Other Primary 0 min.
1 tbsp LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds $ 9.99 / lb
$ 9.99 		Water Agt Primary 0 min.
2.50 tsp Pectin Enzyme Fining Primary 0 min.
1 tsp L-phenylalanine / 250 Grams Flavor Primary 0 min.
$ 9.99
 
Yeast
Lallemand - Lalvin 71B -1122
Amount:
1 Each
Cost:
$ 1.00 / each
$ 1.00
Attenuation (avg):
100%
Flocculation:
High
Optimum Temp:
59 - 86 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
$ 4.50 / each
$ 4.50
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 5.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Philadelphia, PA - Baxter Water/Queen Lane Blend
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
23 6 33 48 15 65
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 0.17 g | 0.7 qt) 0.5 2  
Pre boil volume (equipment estimates 0.17 g | 0.7 qt) 0.5 2  
Volume increase from sugar/extract (late additions) 5.7 22.8  
Boil off losses -0.38 -1.5  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 0.5 2
Equipment Profile Used: System Default
 
Notes

Actual Fermentable (12-28-2023)
4.5 gallons Apple cider (37.5# juice - 8.34#/gal)
4 (12oz) cans apple juice concentrate (12.4# juice - 3#/can)
80 oz water
Use juice concentrate for priming sugar (if carbonating)

Did not add water except for boil (2qt), though full juice weight counted for concentrate. DO NOT ADD bentonite/boil water to primary for 1-2 days after adding pectin enzyme.

Spices and molasses are optional (can be added to this base recipe).
Chalk and K-Carbonate used to raise PH, and buffering.
Aerate before pitching 20 min +
Second nutrient addition after 2 days.

11-2025: making next batch with 1qt cranberry juice. 36oz cranberries (whole) and used rosehips (adding all in primary), back sweetening with lingonberry syrup. Rosehips are recycled from prior brew, dried and heat sanitized in the oven.
1-2026: Built this on tip of lees from cyser. Added orange peel, 2oz hops (Rakau hops), 71B and QA23 yeasts.

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  • Last Updated: 2026-01-13 01:45 UTC