Contents
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
- Heated 3/4 gal cider to 140F and mixed in honey
- Mixed w/other ingredients in fermenter
- 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
Heat .75 gal cider -> 100F, dissolve 44oz honey
- Repeat
- 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
- Heated 2 quarts Earthfare cider to ~120F, mixed in honey
- Combined 6 crushed campden tablets and wine tannins into 1 pint water; pitched into fermenter
- 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.
