Differences between revisions 4 and 6 (spanning 2 versions)
Revision 4 as of 2012-03-19 05:24:15
Size: 2201
Editor: ClintonEbadi
Comment: moving this to a saner place
Revision 6 as of 2012-03-20 05:59:27
Size: 4990
Editor: ClintonEbadi
Comment: change of plans for #6
Deletions are marked like this. Additions are marked like this.
Line 2: Line 2:
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''.
Line 6: Line 5:
== Cider #5 (2011-11-26) == = Clinton's Cider Recipes =
Line 8: Line 7:
 * 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''.
Line 13: Line 9:
Cider gravity 1.062@52F == Cider #1 (late 2010) ==
Line 15: Line 11:
 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
Line 19: Line 15:
=== 2011-11-27 === OG = 1.070@50F (1.069 corrected), FG = 1.008 @ 70F
Line 21: Line 17:
Rehydrate 2 packets redstar montrachet in 2 cups cider Basically edwort's apfelwein but bottled still. Remember this being tolerable for hooch cider.
Line 23: Line 19:
Mixed Cider OG = 1.086 @ 72F == Cider #2 ==
Line 25: Line 21:
=== 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.
Line 27: Line 23:
Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F. == Cider #3 ==
Line 29: Line 25:
=== 2011-11-29 === Notes lost it seems ... extrapolating from the past:
Line 31: Line 27:
 * 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)
Line 33: Line 32:
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!
Line 81: Line 80:

== 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)
 * 14g Dried Hibiscus (all that I had left)
 * 1/2 tsp Wine Tannin to compensate for lack of tannins in Earthfare "cider" juice
 * 2.5g yeast nutrient (Wyeast, for beer ... hope it works for cyser)
 * Safbrew T-58 yeast (Belgian Ale)

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

Remember, stir up sediment every day for first week or so.

=== 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)
 0. Added pectic enzyme (1/4 tsp) later

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

Total volume is ~5.75 gal (estimating on site and using FermCalc for honey added to total liquids)

=== 2012-03-19 ===
 
 * Added hibiscus on a whim
 * Stirred (lots of pulp settled!)
 * Rehydrated yeast and 2.5g nutrient into 1 pt water and pitched

New plan: adding hibiscus (the Internet says to add something like 35g / gallon for a strong flavor ... only had 14g on hand so it may or may not do anything; ideally it will add a very subtle tartness)

Additionally, the extra 44oz of honey will be added a later time -- a gravity of ~1.095 would be way too high for one packet of yeast and driving to the homebrew store and the farmers market and the vet today was not physically possible. It'll probably result in a much lower chance of stuck fermentation if added later as well.

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)
  • 14g Dried Hibiscus (all that I had left)
  • 1/2 tsp Wine Tannin to compensate for lack of tannins in Earthfare "cider" juice
  • 2.5g yeast nutrient (Wyeast, for beer ... hope it works for cyser)
  • Safbrew T-58 yeast (Belgian Ale)

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

Remember, stir up sediment every day for first week or so.

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)
  4. Added pectic enzyme (1/4 tsp) later

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

Total volume is ~5.75 gal (estimating on site and using FermCalc for honey added to total liquids)

2012-03-19

  • Added hibiscus on a whim
  • Stirred (lots of pulp settled!)
  • Rehydrated yeast and 2.5g nutrient into 1 pt water and pitched

New plan: adding hibiscus (the Internet says to add something like 35g / gallon for a strong flavor ... only had 14g on hand so it may or may not do anything; ideally it will add a very subtle tartness)

Additionally, the extra 44oz of honey will be added a later time -- a gravity of ~1.095 would be way too high for one packet of yeast and driving to the homebrew store and the farmers market and the vet today was not physically possible. It'll probably result in a much lower chance of stuck fermentation if added later as well.

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