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Cherry Tart

180 calories 8 carbs
Beer Stats
Method: Extract
Style: Fruit Cider
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 180 calories (Per 12oz)
Carbs: 8 g (Per 12oz)
Created Saturday April 15th 2017
1.057
0.999
7.56%
0
2.83
5.74
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Apple Cider6 lb Apple Cider 57 1.5 92.3%
0.5 lb Tart Cherry Puree0.5 lb Tart Cherry Puree 57 15 7.7%
6.5 lb Total      
 
Other Ingredients
Amount Name Type Use Time
1 tsp Pectic enzyme Fining Primary 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
2 Each
Attenuation (custom):
101%
Flocculation:
Low
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
59 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg/Co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
East Bradford, PA USA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes

Apple cider fermented with two types of cherries and a Belgian wit yeast giving the cider a distinct apple pie flavor.

  • Add 3.1 lb can of tart cherry puree to primary
  • 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 yeast.

  • Primary fermentation: 4-5 weeks @ 59°

  • Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
  • Secondary: 8 weeks @ 60°- 65° (cellar temps)

  • Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-03-13 19:34 UTC
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