Copy of Hard Cider
Common Cider

 

Type: Extract

 Date: 11/10/2005

Batch Size: 5.00 gal

 Brewer: Brad Nixon
Boil Size: 4.08 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
1.00 tsp Yeast Nutrient (Primary 3.0 days) Misc
2.00 items Campden (Primary 5.0 min) Misc
40 lbs Apple Cider (3.0 SRM) Sugar 93.02 %
3 lbs Honey (1.0 SRM) Sugar 6.98 %
1 Pkgs Champagne Yeast (White Labs #WLP715) Yeast-Champagne

 

Beer Profile

Est Original Gravity: 1.297 SG

 Measured Original Gravity: 1.075 SG
Est Final Gravity: 1.061 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 32.36 % Actual Alcohol by Vol: 9.81 %
Bitterness: 0.0 IBU Calories: 331 cal/pint
Est Color: 13.4 SRM Color:
Color
 

Mash Profile
Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -
 

 
Mash Notes: -

Carbonation and Storage
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.4
Pressure/Weight: 5.3 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 364.0 days
Storage Temperature: 68.0 F  
 

Notes
1. Melt 3 lbs. of honey over low heat with about 1 gallon of cider. Reserve one pint of this mixture in sanitzed canning jar with a rubber-selaed lid. Put the sealed jar in boiling water for 10 minutes to pasteurize. Set aside this jar in the refrigerator. It will be used later as a priming solution at bottling time.
2. Pour the remaining 4 gallons of of cider into a glass carboy. Add the rest of the honey/cider solution to the carboy.
3. Add 2 crushed campden tablets to the carboy and seal it with a fermentation lock for 24 hours.
4. Pitch the yeast. Let start at room temperature then move to cellar temperature for remainder of fermentation. Fermentation takes 2 to 3 months.
5. When ready to bottle, boil the reserved cider/honey mixture and add to the bottling bucket. Bottle and age for 1 year.

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