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Basic Hard Cider

Name: Basic Hard Cider
Cook time: 15 min
Total time: 15 min
Yield: 5.5 gallons
Cuisine: Homebrewing
Ingredients: 50 lb Apple juice

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Method: Extract
Style: Common Cider
Boil Time: 15 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 0.5 gallons
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Harry Wilson
Calories: 169 calories (Per 22oz)
Carbs: 8 g (Per 22oz)

Created: Wednesday December 27th 2023

Quick Voss Cider

by Laegrim

OG: 1.051 FG: 1.003 ABV: 6.3% IBU: 0

Original Gravity:

1.053

Final Gravity:

1.000

ABV (standard):

6.9%

IBU (tinseth):

0.0

SRM (morey):

6.8

Mash pH

n/a

Cost $

45.49

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 22oz

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
50 lb	US - Apple juice50 lb Apple juice - (late boil kettle addition)	$ 0.60 / lb $ 30.00	5.8	1	100%
50 lbs / $ 30.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 tbsp	Chalk		Water Agt	Boil	0 min.
1 oz	Bentonite		Fining	Primary	1 days
0.25 tsp	Grape Tannin		Water Agt	Primary	1 days
2 tbsp	Fermaid K		Other	Primary	0 min.
2 tsp	Fermaid O		Other	Primary	0 min.
1 tbsp	LD Carlson - Potassium Bicarbonate - 5% / 1 Pounds	$ 9.99 / lb $ 9.99	Water Agt	Primary	0 min.
2.50 tsp	Pectin Enzyme		Fining	Primary	0 min.
1 tsp	L-phenylalanine / 250 Grams		Flavor	Primary	0 min.
$ 9.99

Yeast

Lallemand - Lalvin 71B -1122

Amount:	1 Each	Cost:	$ 1.00 / each $ 1.00
Attenuation (avg):	100%	Flocculation:	High
Optimum Temp:	59 - 86 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST

Amount:	1 Each	Cost:	$ 4.50 / each $ 4.50
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	59 - 72 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 95 B cells required

$ 5.50 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Philadelphia, PA - Baxter Water/Queen Lane Blend

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
23	6	33	48	15	65

Notes

Actual Fermentable (12-28-2023)
4.5 gallons Apple cider (37.5# juice - 8.34#/gal)
4 (12oz) cans apple juice concentrate (12.4# juice - 3#/can)
80 oz water
Use juice concentrate for priming sugar (if carbonating)

Did not add water except for boil (2qt), though full juice weight counted for concentrate. DO NOT ADD bentonite/boil water to primary for 1-2 days after adding pectin enzyme.

Spices and molasses are optional (can be added to this base recipe).
Chalk and K-Carbonate used to raise PH, and buffering.
Aerate before pitching 20 min +
Second nutrient addition after 2 days.

11-2025: making next batch with 1qt cranberry juice. 36oz cranberries (whole) and used rosehips (adding all in primary), back sweetening with lingonberry syrup. Rosehips are recycled from prior brew, dried and heat sanitized in the oven.
1-2026: Built this on tip of lees from cyser. Added orange peel, 2oz hops (Rakau hops), 71B and QA23 yeasts.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-01-13 01:45 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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Basic Hard Cider

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