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Summer Cider

Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: R Maillie
Hop Utilization: 99%
Calories: 152 calories (Per 12oz)
Carbs: 7.3 g (Per 12oz)

Created: Sunday May 22nd 2016

Original Gravity:

1.048

Final Gravity:

1.000

ABV (standard):

6.3%

IBU (tinseth):

0.0

SRM (morey):

2.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Distillery Lane - US - Distillery Lane - Apple Cider6 lb US - Distillery Lane - Apple Cider		48	1.5	100%
6 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Pectic Enzyme		Fining	Primary	0 min.

Yeast

Red Star - Default - - -

Amount:	1 Each	Cost:
Attenuation (custom):	100%	Flocculation:	Medium
Optimum Temp:	64 - 86 °F	Starter:	No
Fermentation Temp:	55 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 203 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^-
39	13	35	78	12	52

Notes

This is a very simple cider with few additives to let the apple flavor shine through. With proper aging, it produces a dry, fruity cider.

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 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
Wait 24 to 48 hours before adding pectic enzyme and pitching rehydrated yeast.
Primary fermentation: 4-6 weeks @ 55°
Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
Secondary: 8 weeks or until clear @ 60°- 65° (cellar temps)
Keg condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Last Updated and Sharing

1,629

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Brews

Public: Yup, Shared
Last Updated: 2025-10-18 10:31 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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