Hard Cider - Beer Recipe - Brewer's Friend

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Hard Cider

360 calories 18 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.111 (recipe based estimate)
Post Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 360 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created: Thursday September 19th 2024
1.111
1.002
14.3%
0.0
2.8
4.7
6.45
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 lb Corn Sugar - Dextrose1.6 lb Corn Sugar - Dextrose $ 0.13 / oz
$ 3.20 		42 0.5 19.5%
26 oz Corn Sugar - Dextrose26 oz Corn Sugar - Dextrose $ 0.13 / oz
$ 3.25 		42 0.5 19.8%
3 lb Honey3 lb Honey 35 2 36.5%
2 lb Cane Sugar2 lb Cane Sugar 46 0 24.3%
8.22 lbs / $ 6.45
 
Yeast
Lallemand - Lalvin EC-1118
Amount:
1 Each
Cost:
Attenuation (custom):
94%
Flocculation:
High
Optimum Temp:
59 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 13.31 psi       Temp: 37 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Appleton WI USA 2023
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
Strike water volume (equipment estimates 4.1 g | 16.4 qt) 2.6 10.4  
Mash volume with grains (equipment estimates 4.1 g | 16.4 qt) 2.6 10.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 4.5 g | 18 qt) 3 12  
Boil off losses -1.5 -6  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 2.6 10.4
Equipment Profile Used: System Default
 
Notes

5 gallons fresh pressed cider
2 lbs cane or corn sugar
2 lbs honey
4 tsp pectic enzyme (improves clarity) 3/4 tsp per gal
1/2 tsp potassium metabisulfite (kills wild yeast)
5 tsp yeast nutrient 1 tsp per gal
1 pkg Lalvin EC-1118 dry yeast


Sanitize all equipment that touches the product.

Pour apple cider into the sanitized fermenter. Dissolve the sugar and honey in a small amount of warm water and add it to the cider. Add the pectic enzyme and potassium metabisulfite and mix them into the cider. Measure OG and add sugar if needed to be in the range 1.095-1.105 (about 12% ABV when fermented). Seal the fermenter with an airlock and let stand 24 hours before pitching yeast.

LET STAND 24 HOURS to allow the potassium metabisulfite to "wear off". Add the yeast nutrient and mix well, then pitch the yeast. Seal the fermenter with an airlock and store it in a cool, dark place (ideally around 65–70°F).

Fermentation should start within 24-48 hours. You'll notice bubbles in the airlock. Let the cider ferment for about 2–4 weeks.

When the cider is fully fermented, closed transfer the cider to a sanitized keg. Pressurize with about 30 PSI CO2 and allow the cider to age for at least a month. For a smoother, more mature cider, aging for 3-6 months is ideal. About 14 PSI produces a sparkling cider with medium carbonation.

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  • Last Updated: 2024-09-24 11:52 UTC