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	2966
Squash Pumkpin Cider	5.5 gal	8.29%	0	1.079	1.020		Partial Mash	1997
Green Tea & Blueberry Cider	2.11 gal	5.04%	0	1.051	1.013		extract	1979
Artemis Cider Ale	3 gal	16.53%	0	1.189	1.063		All Grain	1709
Raspberry Port	12 gal	17.94%	0	1.150	1.038		All Grain	1702
Eve Fell Hard (Eve's Folly)	5.25 gal	12.85%	0	1.118	1.020		extract	1664
Parkway Pucker Apple CranCherry Cider	3 gal	11.94%	0	1.101	1.010		extract	1565
Sunripe Cider	23 L	4.7%	0	1.048	1.012		BIAB	1472
Apple Pineapple Ginger Cider	11 L	6.1%	0	1.046	1.000		extract	1040
SKOGSBÄRS CIDER	26 L	5.25%	0	1.042	1.003		All Grain	764

Newest Fruit Cider (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Awesome Recipe	14 L	5.64%	0	1.047	1.004		extract	15
HC250 Cider	0.5 gal	5.18%	0	1.053	1.013		extract	128
Screaming Weevil Pineapple Cider	1.5 gal	5.62%	0	1.057	1.014		All Grain	57
Äpple Cider	12 L	6.52%	0	1.058	1.009		All Grain	220
Cranberry Cider w/ Kveik	2 gal	4.26%	0	1.041	1.008		extract	204
Peach Hard Cider	5.5 gal	0%	0	1.000	1.000		All Grain	264
Blue berry wine	1 gal	9.72%	0	1.074	1.000		extract	137
Mango-Guava Cider	4.5 gal	8.48%	0	1.076	1.012		All Grain	262
Philly Cider	1 gal	6.02%	0	1.053	1.007		BIAB	288
NALU Wine-Perry X	500 L	6.54%	2.61	1.057	1.007		All Grain	220

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
US - Apple juice	25	US	Fruit	juice	1°L	5.8	75%	0% - 100%
Cane Sugar	16		Sugar	sugar	0°L	46	36%	1% - 100%
Apple	14		Fruit	fruit	0°L	5.6	74%	17% - 100%
Brown Sugar	14		Sugar	sugar	15°L	45	14%	2% - 42%
Corn Sugar - Dextrose	8		Sugar	sugar	0.5°L	42	37%	1% - 100%
Honey	7		Sugar	honey	2°L	35	33%	7% - 100%
Maltodextrin	4		Sugar	sugar	0°L	39	3%	1% - 7%
Blueberry	4		Fruit	fruit	0°L	4.95	17%	10% - 33%
Cherry	4		Fruit	fruit	0°L	6.3	20%	10% - 33%
Dry Malt Extract - Light	4		Dry Extract	extract	4°L	42	9%	6% - 14%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Cascade	2	7	100%	100% - 100%

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	10	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	9	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - Champagne Yeast WLP715	4	White Labs	Champagne	0.17	Low	90%	70°F	75°F
Mangrove Jack - Craft Series Cider Yeast	4	Mangrove Jack	Cider	n/a	High	78%	64°F	75°F
Fermentis - Safcider	4	Fermentis	Cider	High	High	75%	50°F	80°F
Red Star - Premier Blanc Yeast	4	Red Star	Wine	High	Low	0%	59°F	86°F
Lallemand - Lalvin EC-1118	3	Lallemand	Champagne	High	High	65%	59°F	77°F
White Labs - California Ale Yeast WLP001	2	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - American Ale 1056	2	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - Cider 4766	2	Wyeast	Wine	0.12	Low	85%	65°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Cinnamon stick	2	Spice	Mash	70%	40% - 100%
Fermaid K	2	Water Agt	Mash	34%	1% - 100%
Yeast Nutrient	2	Other	Mash	100%	100% - 100%

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