Differences between revisions 4 and 5
⇤ ← Revision 4 as of 2012-03-19 05:24:15 →
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Editor: ClintonEbadi
Comment: moving this to a saner place
← Revision 5 as of 2012-03-19 05:55:41 → ⇥
Size: 3974
Editor: ClintonEbadi
Comment: found some old cider notes + list in chronological order + new cider + more cider #5 notes
Deletions are marked like this. Additions are marked like this.
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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''.
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== Cider #5 (2011-11-26) == = Clinton's Cider Recipes =
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 * 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		 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''.
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Cider gravity 1.062@52F == Cider #1 (late 2010) ==
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 1. Heat .75 gal cider -> 100F, dissolve 44oz honey
 2. Repeat
 3. Treat with campden, leave overnight		  * 1 gal Harris Teeter cider
 * 7/16lbs corn sugar
 * Yeast: probably Redstar Montrachet
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=== 2011-11-27 === OG = 1.070@50F (1.069 corrected), FG = 1.008 @ 70F
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Rehydrate 2 packets redstar montrachet in 2 cups cider Basically edwort's apfelwein but bottled still. Remember this being tolerable for hooch cider.
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Mixed Cider OG = 1.086 @ 72F == Cider #2 ==
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=== 2011-11-28 === Just a jug of Earthfare cider and US-05. Not the greatest at first, but finished somewhat sweet and was OK after a bit.
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Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F. == Cider #3 ==
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=== 2011-11-29 === Notes lost it seems ... extrapolating from the past:
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 * 03:09 @ 60F. Remove from fridge to cold crash Cider #4  * 1 gal cider
 * ?? honey (probably 340g)
 * Harris teeter frozen blackberries (weight unknown)
 * Safbrew T-58 yeast (belgian ale)
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New goal is ~74F for fermentation. Recall the OG being something like 1.086, FG around 1.005 ... this was ''really'' good, and Cider#6 is an attempt at reproducing it on a larger scale with better ingredients... Need to locate the notes for this one!
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== 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 #6 (2012-03-18) ==

 * 44oz "W.G. White & Co" honey from Mocksville, NC
 * 3 gallons Earthfare apple juice (SG = 1.052) [Season ended, couldn't acquire desired cider]
 * 2 gallons Sugarloaf Orchard Cider (SG = 1.058)
 * 1.39kg Vinters Harvest Blackberry Puree (SG = 1.052)
 * 1/2 tsp Wine Tannin to compensate for lack of tannins in Earthfare "cider" juice
 * Safbrew T-58 yeast (Belgian Ale)

Attempt at re-creating a superior version of the 1 gallon blackberry cyser (#3)

=== 2012-03-18 ===

 0. Heated 2 quarts Earthfare cider to ~120F, mixed in honey
 0. Combined 6 crushed campden tablets and wine tannins into 1 pint water; pitched into fermenter
 0. Mixed all cider, blackberry puree, and honey-cider into fermenter (stirred for a few minutes)

SG = 1.068@78F (1.070 corrected). Needs more gravity ... going to add another 44oz of honey to increase SG.

Contents

  1. Clinton's Cider Recipes
    1. Cider #1 (late 2010)
    2. Cider #2
    3. Cider #3
    4. Cider #4 (2011-09-11)
      1. 2011-09-13
      2. 2011-09-25
      3. 2011-10-05
      4. 2011-11-25
      5. 2011-11-29
    5. Cider #5 (2011-11-26)
      1. 2011-11-27
      2. 2011-11-28
      3. 2011-11-29
    6. Cider #6 (2012-03-18)
      1. 2012-03-18

Clinton's Cider Recipes

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 #1 (late 2010)

  • 1 gal Harris Teeter cider
  • 7/16lbs corn sugar
  • Yeast: probably Redstar Montrachet

OG = 1.070@50F (1.069 corrected), FG = 1.008 @ 70F

Basically edwort's apfelwein but bottled still. Remember this being tolerable for hooch cider.

Cider #2

Just a jug of Earthfare cider and US-05. Not the greatest at first, but finished somewhat sweet and was OK after a bit.

Cider #3

Notes lost it seems ... extrapolating from the past:

  • 1 gal cider
  • ?? honey (probably 340g)
  • Harris teeter frozen blackberries (weight unknown)
  • Safbrew T-58 yeast (belgian ale)

Recall the OG being something like 1.086, FG around 1.005 ... this was really good, and Cider#6 is an attempt at reproducing it on a larger scale with better ingredients... Need to locate the notes for this one!

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

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 #6 (2012-03-18)

  • 44oz "W.G. White & Co" honey from Mocksville, NC

  • 3 gallons Earthfare apple juice (SG = 1.052) [Season ended, couldn't acquire desired cider]
  • 2 gallons Sugarloaf Orchard Cider (SG = 1.058)
  • 1.39kg Vinters Harvest Blackberry Puree (SG = 1.052)
  • 1/2 tsp Wine Tannin to compensate for lack of tannins in Earthfare "cider" juice
  • Safbrew T-58 yeast (Belgian Ale)

Attempt at re-creating a superior version of the 1 gallon blackberry cyser (#3)

2012-03-18

  1. Heated 2 quarts Earthfare cider to ~120F, mixed in honey
  2. Combined 6 crushed campden tablets and wine tannins into 1 pint water; pitched into fermenter
  3. Mixed all cider, blackberry puree, and honey-cider into fermenter (stirred for a few minutes)

SG = 1.068@78F (1.070 corrected). Needs more gravity ... going to add another 44oz of honey to increase SG.

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