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Revision 1 as of 2011-11-29 04:01:44
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Editor: ClintonEbadi
Comment: cider is cool
Revision 3 as of 2011-11-29 08:04:43
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Editor: ClintonEbadi
Comment: did some cider stuff
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<<TableOfContents(3)>>

== Cider #5 (2011-11-26) ==

 * 6 gal "Sugar Loaf Orchards" cider (flash pasteurized, no preservatives)
 * 44oz "Tart Farms" honey ("near the mountains, sourwood")
 * 44oz Nathan Carter honey (High Point NC, from a farm)
 * Redstar Montrachet yeast

Cider gravity 1.062@52F

 1. Heat .75 gal cider -> 100F, dissolve 44oz honey
 2. Repeat
 3. Treat with campden, leave overnight

=== 2011-11-27 ===

Rehydrate 2 packets redstar montrachet in 2 cups cider

Mixed Cider OG = 1.086 @ 72F

=== 2011-11-28 ===

Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F.

=== 2011-11-29 ===

 * 03:09 @ 60F. Remove from fridge to cold crash Cider #4

New goal is ~74F for fermentation.

== Cider #4 (2011-09-11) ==

 * 3 gal "perrt lowe orchards" apple cider (0.1% sorbate!)
 * 750mL "johnson's peaches" peach cider (no presevatives)
 * 44oz "tart farms" honey (pale, unspecified variety)
 * 2 packets montrachet red

23:00

 1. Heated 3/4 gal cider to 140F and mixed in honey
 1. Mixed w/other ingredients in fermenter
 1. Treat with 4 campden tablets and let sit for 24 hours

SteveKillen lied: fermenter not 3.5gal, used 5 gal glass fermenter instead

Original Gravity = 1.076 @ 68F

=== 2011-09-13 ===

 * 01:26 rehydrated two packets of red star montrachet in 8oz distilled water (room temp, low vol, bad clinton) for 15 min
 * 01:49 pitched @ 74F, put into fridge with active beer (t=66F)

=== 2011-09-25 ===

 * 21:10 1.030 @ 71F

=== 2011-10-05 ===

 * 1.008 @ 74F

Almost there!

=== 2011-11-25 ===

 * 00:30 0.996 @ 65F

Beer is pretty clear, preparing to rack into "secondary" (for additional filtering/crashing purposes).

'''Cold crashing -> 48F'''

=== 2011-11-29 ===

 * Left out of fridge for a day...
 * Racked onto two campden tablets into 3 gal BetterBottle (got exactly 3 gal!)

'''Cold Crashing -> 40F'''

Notes on various cider recipes... I don't take this as seriously as actual brewing (read: I'm too lazy to do density measurements or anything fancy with the ingredients) so the notes are not of the usual quality.

Cider #5 (2011-11-26)

  • 6 gal "Sugar Loaf Orchards" cider (flash pasteurized, no preservatives)
  • 44oz "Tart Farms" honey ("near the mountains, sourwood")
  • 44oz Nathan Carter honey (High Point NC, from a farm)
  • Redstar Montrachet yeast

Cider gravity 1.062@52F

  1. Heat .75 gal cider -> 100F, dissolve 44oz honey

  2. Repeat
  3. Treat with campden, leave overnight

2011-11-27

Rehydrate 2 packets redstar montrachet in 2 cups cider

Mixed Cider OG = 1.086 @ 72F

2011-11-28

Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F.

2011-11-29

  • 03:09 @ 60F. Remove from fridge to cold crash Cider #4

New goal is ~74F for fermentation.

Cider #4 (2011-09-11)

  • 3 gal "perrt lowe orchards" apple cider (0.1% sorbate!)
  • 750mL "johnson's peaches" peach cider (no presevatives)
  • 44oz "tart farms" honey (pale, unspecified variety)
  • 2 packets montrachet red

23:00

  1. Heated 3/4 gal cider to 140F and mixed in honey
  2. Mixed w/other ingredients in fermenter
  3. Treat with 4 campden tablets and let sit for 24 hours

SteveKillen lied: fermenter not 3.5gal, used 5 gal glass fermenter instead

Original Gravity = 1.076 @ 68F

2011-09-13

  • 01:26 rehydrated two packets of red star montrachet in 8oz distilled water (room temp, low vol, bad clinton) for 15 min
  • 01:49 pitched @ 74F, put into fridge with active beer (t=66F)

2011-09-25

  • 21:10 1.030 @ 71F

2011-10-05

  • 1.008 @ 74F

Almost there!

2011-11-25

  • 00:30 0.996 @ 65F

Beer is pretty clear, preparing to rack into "secondary" (for additional filtering/crashing purposes).

Cold crashing -> 48F

2011-11-29

  • Left out of fridge for a day...
  • Racked onto two campden tablets into 3 gal BetterBottle (got exactly 3 gal!)

Cold Crashing -> 40F

HomeBrewing/Recipes/Cider (last edited 2013-12-26 18:34:08 by ClintonEbadi)