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| Amount | Fermentable | Cost | PPG | °L | Bill % |
|---|---|---|---|---|---|
| 4 lb | Apple4 lb Apple - (late boil kettle addition) |
$ 2.00 / lb $ 8.00 |
5.6 | 0 | 12.1% |
| 24 lb | US - Apple juice24 lb Apple juice - (late boil kettle addition) |
$ 0.75 / lb $ 18.00 |
5.8 | 1 | 72.7% |
| 5 lb | US - Honey5 lb Honey - (late boil kettle addition) |
$ 3.00 / lb $ 15.00 |
34 | 0 | 15.2% |
| 33 lbs / $ 41.00 | |||||
| Amount | Name | Cost | Type | Use | Time |
|---|---|---|---|---|---|
| 2 tsp | Chamomile | Herb | Boil | 15 min. | |
| 1 tbsp | Coriander Seed / 14 Ounces |
$ 0.50 / oz $ 0.25 |
Spice | Boil | 15 min. |
| 6 tbsp | Sweet Orange Peel / 16 Ounces |
$ 0.82 / oz $ 2.46 |
Spice | Boil | 15 min. |
| 1 oz | Hibiscus | Herb | Boil | -- | |
| 1 oz | Bentonite | Fining | Primary | 1 days | |
| 10 each | Campden Tablets | Water Agt | Primary | -- | |
| 1 tbsp | Fermaid K | Other | Primary | -- | |
| 2 tbsp | Fermaid O | Other | Primary | -- | |
| 1 tbsp | LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds |
$ 9.99 / lb $ 9.99 |
Water Agt | Primary | -- |
| 2.50 tsp | Pectin Enzyme | Fining | Primary | -- | |
| 1 each | Star Anise | Spice | Primary | -- | |
| 5 each | Cinnamon stick | Spice | Primary | -- | |
| 2 tbsp | Candied Ginger | Spice | Primary | -- | |
| 10 each | Allspice | Spice | Primary | -- | |
| $ 12.70 | |||||
| Lallemand - Lalvin 71B -1122 | ||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| $ 1.00 Yeast Pitch Rate and Starter Calculator |
| Method: Honey Amount: 8.5 oz Temp: 68 °F CO2 Level: 3 Volumes |
Apples: cooked cores/skins with fruit to 4lb. No fruit in primary (cooking is an extract process, fruit will be strained after a long cook). Skins make up at least 1lb of the total fruit solids. Accepting some pectin haze may remain in spite of enzyme addition in primary.
Juice: 2 gal. Motts Apple Juice + 3/4-gal Trader Joe's Honeycrisp Apple Cider (unfiltered). No preservatives listed on either.
Boil orange peel, coriander and teas in clean water (not juice or extract) for 15 min then discard. Drop remaining spices directly into fermenter. This cyser will be red in color with orange/coriander/florals forward of mulling spices.
Sorbate in secondary, back sweeten to 1.01 gravity. No carbonation. Sweeten with either honey or apple juice concentrate as needed for balanced flavor. Alternately, bottle dry and mix with apple cider & mulling spices before serving for the Holidays :-D
System Default
| 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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