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Grapefruit Cider

209 calories
Method: Extract
Style: New England Cider
Boil Time: 0 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Chris Denney
Calories: 209 calories (Per 12oz)
Share: <EMBED>
1.065
1.004
7.91%
0
5.94
1.12
 
Fermentables
Amount Fermentable PPG °L Bill %
30 lb Apple30 lb Apple 5.6 0 93.8%
2 lb Brown Sugar2 lb Brown Sugar 45 15 6.3%
32 lb Total      
 
Other Ingredients
Amount Name Type Use Time
24 oz Grapefruit Juice Concentrate Flavor Kegging 0 min.
 
Yeast
Amount:
1
Attenuation (avg):
90%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 181 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.4 Volumes
 
Target Water Profile: WESTFIELD, MA Granville Res
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Notes
Make a starter with apple cider and water to get to 1.035. Added 1/4tsp Fermax Yeast Nutrient in the 1000ml starter. I waited until the yeast was completely finished fermenting the starter. I cold crashed, decanted the starter cider and pitch the yeast slurry.

Use fresh pressed cider from local orchard. Add 1 campden tablet per gallon of cider and wait 24 hours. StarSan the heck out of the rim of the jugs and caps so that they're clean once you're ready to pour into carboy.

Boil 2 quarts of water with brown sugar to dissolve and sterilize. Add to cold cider in carboy. Should stabilize the temperature just fine especially if taking the cider from a cold fridge.

Add 1tsp of Fermax to 4 gallons of cider/sugar blend. Pitch yeast and fermented in cool basement around 60 degrees air temp.

Keg and back sweeten with 2 cans of 100% grapefruit juice.
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View Count: 92
Brew Count: 0
Last Updated: 2019-03-11 02:47 UTC
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