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Cider

160 calories 9.9 g 12 oz
Beer Stats
Method: All Grain
Style: Common Cider
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 9.9 g (Per 12oz)
Created Monday July 9th 2018
1.050
1.003
6.2%
0.0
9.9
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Brown Sugar2 lb Brown Sugar 45 15 3%
64 lb US - Cider64 lb US - Cider 4.4 1 97%
66 lbs / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablet Other Other 0 min.
2.50 tsp Pectic Enzyme Other Other 0 min.
2 tsp Wyeast Yeast Nutrient Other Other 0 min.
2.50 tsp Acid Blend Other Other 0 min.
1 tsp Tannin Other Other 0 min.
 
Yeast
Lavlin - QA23
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
High
Optimum Temp:
50 - 75 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.29 psi       Temp: 38 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Henrico, VA (2013)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Procedure;

  1. Take OG. If low, add brown sugar. If high add sanitized treated water. Add ~6 gallons of cider to sanitized bucket. Target around 1.050 to start. If your pH is higher than 3.6 you'll want to do ML fermentation in a barrel or something, or blend with a lower pH cider. Otherwise proceed if the pH is low enough. Adjust with acid blend.
  2. Add 1 crushed campden tablet to cider and wait 12 hours.
  3. Add 1/2 tsp per gallon of pectic enzyme and wait 12 hours.
  4. Add yeast nutrient.
  5. Pitch yeast (no starter, but as fresh as possible) Use Sauvignon Blanc yeast, or english dry cider yeast. Don't use ale yeast or belgian strains.

    Primary until activity subsides (7 to 10 days)
    Secondary until clear (1 month min, to 2 months)
    Transfer to serving keg, cold condition for a few more months

    Once secondary is complete, add potassium sorbate (prevent re-fermentation) if kegging, let it sit overnight.

    Gravity should be around 1.001 when complete.

    Cold crash for 24 hours.

    Keg. Burst carb at 30 psig for 2 days, then at 12 psig for 2 weeks.

    ------------------------------------------------------

    1st brew -
    6 gallons of fresh cider from carter mountain orchards
    used 1 vial of white labs english dry cider yeast
    fermented at 66F for 2 weeks
    Secondary in glass carboy at 50F for 2 months
    Kegged and cold conditioned for 2 months
    Very dry, thought it was almost perfect, just took a long time

    2nd brew -
    Used 12 cans of wegmans concentrate apple juice
    1 packet of belle saison at 66F for 2-3 weeks
    Transferred right to keg, no secondary
    Don't like the belgian flavor notes here, took forever to mellow

    3rd -
    Used 5 gallons Wegmans Honeycrisp cider
    1 packet white labs english dry cider yeast
    ~65-70F for 2 weeks before secondary in keg
    Honeycrisp not a great cider apple, punchy and tart but kinda weird

    4th-
    Use QA23 yeast. Bought apple juice from Aldi. Will adjust with acid blend and tannin after bulk aging and prior to packaging.
    Unadjusted with acid and tannin, tasted awesome and very balanced. Apple thiols come through as well as wine character. Very dry though, it would benefit from a small amount of sweetness added post fermentation. Also because the apple juice was very acidic from the citric acid, there is a bite. Definitely try this exact approach with better quality apple cider from something in season.

    5th
    Copy batch 4 approach but use better cider.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-09-20 00:29 UTC
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