Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
600 g |
Cane Sugar600 g Cane Sugar - (late boil kettle addition) |
|
46 |
0 |
5.7% |
|
3 kg |
Pink Lady Apple Juice - AU - Pink Lady Apple Juice - Apple3 kg AU - Pink Lady Apple Juice - Apple |
|
5.6 |
0 |
28.3% |
|
3 kg |
Gala Apple Juice - AU - Gala Apple Juice - Apple3 kg AU - Gala Apple Juice - Apple |
|
5.6 |
0 |
28.3% |
|
3 kg |
Jazz Apple - AU - Jazz Apple - Apple3 kg AU - Jazz Apple - Apple |
|
5.6 |
0 |
28.3% |
|
1 kg |
Granny Smith Apple Juice - AU - Granny Smith Apple Juice - Apple1 kg AU - Granny Smith Apple Juice - Apple |
|
5.6 |
0 |
9.4% |
|
10.60 kg / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
6 each |
Campden Tablets
|
|
Other |
Other |
1 days |
|
50 g |
Pectinase enzyme
|
|
Other |
Other |
4 hr. |
|
10 g |
Citric acid
|
|
Water Agt |
Boil |
1 days |
|
2 g |
Cinnamon stick
|
|
Spice |
Mash |
15 min. |
|
2 g |
Whole Cloves
|
|
Water Agt |
Mash |
15 min. |
|
5 g |
Orange Zest
|
|
Spice |
Mash |
15 min. |
Priming
|
Method: sucrose
Amount: 77 g
Temp: 20 °C
CO2 Level: 3 Volumes |
Target Water Profile
Balanced Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
- The apples are firstly shredded using a food processor with a shredder attachment. This allows all the apples, skin and all, to have an increased surface area. 25g of Pectinase enzyme is added over the apple shavings and 5 crushed Campden tablets. This is then covered with aluminium foil and a heavy cloth or closed with the lid and airlock. This is allowed to digest for 4 hours at 35 degrees.
- The apple digest is then placed into a clean and sterilized fruit press lined with a muslin bag. The juice is then slowly pressed over the course of 30-60 minutes into a 20L pressure fermenter. This is given at least 4 additional hours additionally to rest for the SO2 to degas.
- 500mL of Water is then heated to 75 degrees Celsius for 15 minutes of Pasteurizing, the addition of the Cinnamon, Orange Rind and Earl Grey Tea. After 15 minutes, dissolve 500g of caster sugar in 500mL of water and add to Tea solution.
- Pour the sugar and flavour mixture into the apple cider fermenter and close the fermenter lid but open the pressure release valve.
- The Yeast is added 8 hours into the work and fermentation is allowed to occur for 3 weeks at 15 psi.
- After 3 weeks, transfer clear cider to another clean PET fermenter to exclude sediment from primary fermentation. Allow this to now condition for another 2 weeks in this fermenter with a floating dip tube. Ensure the pressure is allowed to reach 15-20psi. Alternatively, keg in 2.5L PET bottles foe 2 weeks conditioning before serving on tap at 5psi at 4 degrees. Wait for 3 days before serving to absorb the appropriate amount of CO2.
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-07-18 02:25 UTC
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|
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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