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Hard Cider

131.24 calories 8.48 g
Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ryan
Calories: (Per )
Carbs: (Per )
URL: http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/
Created Sunday September 29th 2013
1.041
1.003
5.08%
0
8.67
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Brown Sugar2 lb Brown Sugar 45 15 4%
48 lb Cider48 lb Cider 4.4 1 96%
50 lb / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Other Other 0 min.
2.50 tsp Pectic Enzyme Fining Other 0 min.
2 tsp Wyeast Yeast Nutrient Other Other 0 min.
 
Yeast
White Labs - English Cider Yeast WLP775
Amount:
1 Each
Cost:
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 232 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Total mash water needed 13.6
Strike water volume at mash thickness of 1.5 qt/lb 18
WARNING: Mash tun capacity exceeded.
Volume required: 21.8 gal. Reduce mash thickness
 
WARNING: Strike volume exceeds total water needed, reduce mash thickness  
Grain absorption losses -6
Mash Lauter Tun dead space -0.3
Amount going into kettle 7.4
Volume increase from sugar/extract (early additions) 0.1
Adjusted starting boil size 7.5
Boil off losses -1.5
Amount going into fermentor 6
Total: 44.9  
Equipment Profile Used: System Default
 
Notes

The cider was provided by a local farm that sells unpasteurized unfiltered Russet based cider to homebrewers. This batch was 6 gallons.

  1. Add 6 gallons of cider to sanitized bucket.
  2. Add brown sugar to same bucket.
  3. Add 1 crushed campden tablet and wait 12 hours.
  4. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
  5. Add yeast nutrient.
  6. Pitch yeast (2L DME starter)

    Primary until activity subsides (seven to ten days)
    Secondary until clear (1 month min, to 2 months)

    Gravity should be around 1.001 when complete.

    Once secondary is complete, add potassium sorbate (if kegging)
    to prevent re-fermentation, let it sit overnight.

    Bottling is a bit trickier. Read Zymurgy's article on backsweetening cider: https://www.homebrewersassociation.org/how-to-brew/how-to-backsweeten-mead-and-cider/

    Add wine conditioner to taste or concentrated cider (freeze and let sit upside-down in cup then add concentrate).

    Gold winner of first round NHC competition 2014, silver in 2015, dry-hopped version won gold in 2016 and gold winner in New York State Fair Homebrew Competition 2014.

    http://www.homebrewersassociation.org/competitions/national-homebrew-competition/winners/

    http://saltcitybrew.org/content/nys-fair-homebrew-competition-results


Award Winning Recipe
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  • Last Updated: 2018-09-19 18:28 UTC