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Parkway Pucker Apple CranCherry Cider

331 calories 22.7 g 12 oz
Beer Stats
Method: Extract
Style: Fruit Cider
Boil Time: 45 min
Batch Size: 3 gallons (ending kettle volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Bill C.
Calories: 331 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created Tuesday November 3rd 2015
1.101
1.010
11.94%
0
14.34
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 oz Cane Sugar22 oz Cane Sugar 46 0 4.6%
32 oz Honey32 oz Honey 42 2 6.7%
2 oz Dry Malt Extract - Dark2 oz Dry Malt Extract - Dark 44 30 0.4%
1 lb Brown Sugar1 lb Brown Sugar 45 15 3.3%
22 lb Apple Cider 100% juice22 lb Apple Cider 100% juice 4.8 2 73.3%
24 oz Frozen Apple Juice Concentrate24 oz Frozen Apple Juice Concentrate 0 3 5%
16 oz Tart Cherry 100% juice16 oz Tart Cherry 100% juice 0 5 3.3%
16 oz Cranberry 100% Juice16 oz Cranberry 100% Juice 0 5 3.3%
30 lb / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 15 min.
3 lb Apples, fresh/sliced Flavor Secondary --
1 lb Cranberries, fresh/crushed Flavor Secondary --
8 oz Raisins Flavor Secondary --
1 oz Splenda Flavor Bottling --
 
Yeast
White Labs - Champagne Yeast WLP715
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Low
Optimum Temp:
70 - 75 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 3/4 cup       CO2 Level: 2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
No water added
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 0.84 3.3  
Volume increase from sugar/extract (early additions) 3.29 13.2  
Starting boil volume 4.13 16.5  
Boil off losses -1.13 -4.5  
Amount in kettle at end of boil 3 12  
Estimated amount in fermentor 3 12  
Total: 0.84 3.3
 
Notes

Had to fudge the recipe to fit fermentables. Actual List:

Amount Ingredient Timing
2.5 gal. Apple Cider (100% juice, no additives, unpasteurized) -45 min.
2 oz. Dark DME -45
16 oz. Cranberry 100% Juice -45
16 oz. Tart Cherry 100% Juice -45
4 oz. Lemon Juice -15 minutes
2 sticks Cinnamon Stick -15
1 lb. Dark Brown Sugar -15
32 oz. Honey -15
1/2 tab Whirlfloc -15
3/4 tsp. Yeast Nutrient -15
1.5 tsp. Allspice 0 (end of "boil")
1.5 tsp. Nutmeg 0
2x12oz cans Frozen Apple Juice Concentrate 15
1 pkg. Yeast (Red Star Pasteur Blanc Champagne Dried Yeast) Primary
1 Tbsp. Vanilla Extract Secondary
1 stick Cinnamon Stick Secondary
3 lbs. Fresh apples, sliced Secondary
INSTRUCTIONS:

  1. Bring initial ingredients to 170F, then start timer at 45 minutes.
  2. Simmer at 170F (max) for 45 min. Do NOT boil as it will extract pectins resulting in permanent haze.
  3. Smile
  4. Primary fermentation 1 week, or until it slows significantly
  5. Secondary fermentation 2+ weeks to complete dryness. Excess residual sugar = bottle bombs.
  6. Wash apples thoroughly, cut into thin slices. Keep stems, seeds and peels for tannin content. Rinse with StarSan solution.
  7. Check that F.G. is in the range 0.996 - 1.010
  8. Priming sugar, use 1/2 cup light brown sugar or honey
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  • Last Updated: 2015-11-05 20:22 UTC