My First Cider
Specifics
General Information
Method: Extract
Cost: $30

My first attempt at making a cider.  Fermented it completely dry.  Prior to kegging I dropped in a can on concentrated apple juice for back sweetening. 

Comments

Everyone at the party said that they liked it.  Looks like I'll have to do it again.

Ingredients
0.00 pounds Apple Cider - 5 Gallons  
2.00 pounds Brown Sugar, Light  
Non-Fermentables
5 tablets Campden Tablets  
2.5 tsp Yeast Nutrient  
Reference
Yeast
Name: Cider
Manufacturer: Wyeast
Product ID: 4766
Type: Wine
Flocculation: Low
Attenuation: NA%
Alcohol Tolerance: High
Temperature Range: 60–75°F
Amount: 125 ml
Equipment Profile

Single Carboy, No Boil

Batch Size: 5 gallons Boil Volume: 0 gallons
Evaporation Rate: 0% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 75% Mash Tun Weight: 0 pounds
Hop Utilization: 0% Mash Tun Volume: 0 gallons
Loss: 0 gallons Mash Tun Specific Heat: 0 Cal/gram per °C
Notes:

No boil.  Just pour the contents into the carboy.

Procedure

Poured 5 gallons of cider into a sanitized carboy along with 2 lbs of light brown sugar and 5 crushed campden tablets.  Let sit 24 hours to kill any residual yeasts.  Added yeast nutrient and pitched Wyeast smack pack. 

Fermentation
Primary: 30 days @ 68° F
Secondary: 210 days @ 64° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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