Red Door Cider - Beer Recipe - Brewer's Friend

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Red Door Cider

127 calories 6.1 g 12 oz
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Beer Stats
Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Reevesie
Calories: 127 calories (Per 12oz)
Carbs: 6.1 g (Per 12oz)
Created: Wednesday April 29th 2020
1.040
1.000
5.1%
0.0
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
31 lb US - Apple juice31 lb Apple juice 5.8 1 93.4%
1 kg Agave Nectar1 kg Agave Nectar 35 2 6.6%
33.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 7 Dry Hop (High Krausen) 14 days 100%
4 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
99%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.23 psi       Temp: 36 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Torrance 2016
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 2.78 11.1  
Volume increase from sugar/extract (early additions) 3.72 14.9  
Pre boil volume 6.5 26  
Boil off losses    
Post boil volume 6.5 26  
Going into fermentor 6.5 26  
Total: 2.78 11.1
Equipment Profile Used: System Default
 
Notes

7/3/23-Using Blonde Ale Yeast Cake S-05, Cascade Leaf Hops, Concentrate and Agave syrup. No wild cultures for this one, but maybe move it to the rum barrel?

1/30/22-Using concentrate (no juice available this year-COVID!), added dregs from the previous wild batch. The yeast package is just to kickstart fermentation until the microbes take over. Will add 2 1/2# of Passionfruit puree after primary fermentation stops. Moved to Rum Barrel 3/13/22.

** This takes from raw juice (October) to drinkable (May). So this is the 3rd year I have made a wild cider, the 2nd I have bought juice from Honest Abe's in Gardena/L.A. The cider is wild fermented, just a little nutrient added to feed the wild beasties.

This batch was primed with cranberry juice. Last year's batch was primed with passionfruit juice. Year one was fermented on a Pale Ale yeast and hop cake.

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  • Last Updated: 2023-07-04 00:21 UTC