Cider or Perry - Fruit Cider (BJCP 2008)

Top 10 Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mango cider	2 gal	6.33%	0	1.052	1.005		extract	3823
Green Tea & Blueberry Cider	2.11 gal	5.04%	0	1.051	1.013		extract	2678
Guava Cider	5.5 gal	5.8%	0	1.046	1.002		extract	2671
Squash Pumkpin Cider	5.5 gal	8.29%	0	1.079	1.020		Partial Mash	2528
Eve Fell Hard (Eve's Folly)	5.25 gal	12.85%	0	1.118	1.020		extract	2292
Artemis Cider Ale	3 gal	16.53%	0	1.189	1.063		All Grain	2255
Raspberry Port	12 gal	17.94%	0	1.150	1.038		All Grain	2211
Parkway Pucker Apple CranCherry Cider	3 gal	11.94%	0	1.101	1.010		extract	2037
Sunripe Cider	23 L	4.7%	0	1.048	1.012		BIAB	1906
Rhubarb ginger cider	23 L	1.69%	0	1.013	1.003		extract	1852

Newest Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Berry Cider	5.5 gal	2.49%	0	1.025	1.006		All Grain	90
Conductor 7 Pear Apple Cider	5.5 gal	4.76%	0	1.045	1.009		All Grain	141
BSG Peach Cider	6 gal	5.19%	0	1.046	1.007		All Grain	252
Blueberry cider	4.6 L	6.56%	0	1.046	0.996		extract	108
Cherry cider	4.6 L	6.79%	0	1.052	1.000		extract	119
Pineapple Cider - Working on Name	3 gal	6.84%	0	1.058	1.006		extract	110
Spiced Apple Cider (from concentrate)	4.8 L	5.31%	0	1.043	1.002		extract	285
Apple Pie Cider	3 gal	6.41%	0	1.060	1.012		extract	235
Awesome Recipe	3 gal	1.92%	0	1.018	1.003		BIAB	195
Split Batch Cherry Lime Zest	3.5 gal	5.27%	0	1.050	1.010		BIAB	226

Fermentables Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	50	US	Fruit	juice	1°L	5.8	77%	0% - 100%
Cane Sugar	23		Sugar	sugar	0°L	46	34%	1% - 100%
Apple	18		Fruit	fruit	0°L	5.6	65%	2% - 100%
Brown Sugar	18		Sugar	sugar	15°L	45	12%	1% - 42%
Corn Sugar - Dextrose	11		Sugar	sugar	0.5°L	42	33%	1% - 100%
Honey	11		Sugar	honey	2°L	35	33%	3% - 100%
Pineapple	6		Fruit	fruit	0°L	5.85	46%	5% - 100%
Peach	6		Fruit	fruit	0°L	4.05	17%	4% - 42%
Blueberry	6		Fruit	fruit	0°L	4.95	14%	9% - 33%
Cherry	5		Fruit	fruit	0°L	6.3	16%	3% - 33%

Hops Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	100%	100% - 100%
Citra	2	11	67%	33% - 100%
El Dorado	2	15.7	38%	33% - 40%

Steeping Grains Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	12	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safcider	10	Fermentis	Cider	High	High	75%	50°F	80°F
Fermentis - Safale - American Ale Yeast US-05	10	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Red Star - Premier Blanc Yeast	6	Red Star	Wine	High	Low	0%	59°F	86°F
Mangrove Jack - Craft Series Cider Yeast	6	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
White Labs - Champagne Yeast WLP715	5	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Lallemand - Lalvin EC-1118	5	Lallemand	Champagne	High	High	65%	59°F	77°F
White Labs - English Cider Yeast WLP775	3	White Labs	Wine	Med-High	Medium	90%	68°F	75°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	3	Lallemand	Ales	Medium	High	80%	50°F	72°F
Mangrove Jack - M02 - Cider Yeast	3	Mangrove Jack's	Cider	High	High	95%	54°F	82°F

Other Ingredients Used In Fruit Cider (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Yeast Nutrient	8	Other	Mash	64%	11% - 100%
Fermaid K	4	Other	Primary	41%	0% - 100%
Acid blend	3	Other	Primary	8%	7% - 8%
Cinnamon stick	3	Spice	Kegging	71%	40% - 100%
Diammonium Phosphate (DAP)	3	Other	Primary	12%	7% - 22%
Campden Tablets	2	Water Agt	Mash	71%	52% - 89%
Fermaid O	2	Water Agt	Primary	17%	0% - 33%
Ginger	2	Spice	Primary	16%	8% - 24%
Potassium Metabisulfite	2	Water Agt	Secondary	4%	4% - 4%

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