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Hughy’s Revenge Winter Cider

Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.39 gallons
Post Boil Size: 4.89 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: R Maillie
Calories: 198 calories (Per 12oz)
Carbs: 9.4 g (Per 12oz)

Created: Thursday January 28th 2021

Original Gravity:

1.062

Final Gravity:

1.000

ABV (standard):

8.1%

IBU (tinseth):

0.0

SRM (morey):

3.4

Mash pH

n/a

Cost $

52.57

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
3.40 lb	US - Apple cider concentrate, British bittersweet	$ 7.24 / lb $ 24.61	41	3	45.9%
4 lb	US - Apple Cider4 lb US - Apple Cider	$ 6.99 / gal $ 27.96	50	2	54.1%
7.40 lbs / $ 52.57

Other Ingredients

Amount	Name	Type	Use	Time
2.50 tsp	Pectic Enzyme	Fining	Primary	2 days
5 each	Campden Tablets	Water Agt	Secondary	0 min.
4 oz	Oak Cubes	Other	Secondary	0 min.
10 ml	Oaked Burbon/Scotch	Flavor	Kegging	0 min.

Yeast

Red Star - Côte des Blancs

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Low
Optimum Temp:	64 - 86 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 237 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 14.44 psi Temp: 40 °F CO₂ Level: 2.7 Volumes

Target Water Profile

East Bradford, PA USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Blend of American and English apples aged with oak. With proper aging, it produces a complex dry cider. It can be back sweetened.

4.0 gallons cider and 3 containers of apple extract added to one to one and a half gallons of water. Adjust water as necessary to hit desired OG and volume (will need 5.5 gallons in primary)
Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.7 pH.
Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
Stock solution SO2: dissolve 2.5 grams of potassium metabisulphite in 25 ml (also grams) of water which corresponds to 50 ppm of SO2 for a five gallon batch
Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
Soak oak cubes in bourbon and/or scotch to cover.
Primary fermentation: 8-12 weeks @ 50°
Add 5 crushed campden tablets dissolved in a bit of cider to carboy before transferring to secondary.
Add oak cubes to secondary
Secondary: 6 months @ 60°- 65° (cellar temps)
To back sweeten: Add 5 crushed Campden tablets and wait 48 hours before adding 2.5 tsp potassium sorbate. Add enough sweetening agent to hit 1.002.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-12-20 15:09 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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