Strong Cider
Specifics
General Information
Method: Extract

The second of three ciders.  Started with a simple cider, this second one is the same as the first but with some added honey or brown sugar.  Will finish with a New England style cider.  Each batch is re-using the yeast from the previous batch.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
0.00 pounds 0% of grist
0.00 pounds Total Grain Weight 0% of grist
Ingredients
0.00 pounds Apple Cider - 5 Gallons  
2.00 pounds Brown Sugar, Light  
1.00 pounds Honey  
Non-Fermentables
2.5 tsp Yeast Nutrient  
Reference
Hops
Reference
Yeast
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 1000 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.

Water Profile

None

Calicum: 0 ppm
Bicarbonate: 0 ppm
Sulfate: 0 ppm
Chloride: 0 ppm
Sodium: 0 ppm
Magnesium: 0 ppm
PH: 0%
Notes:

No water added.

Procedure

5 gallons of cider from a local orchard.  UV pasteurized and preservative free.  Pour it into a sanitized carboy along with the brown sugar, honey, and yeast nutrient.  Pumped it with oxygen for 1 minute and pitched the yeast from the previous batch.  Rack to secondary after four weeks and let it sit until clear.

Fermentation
Primary: 14 days @ 68° F
Secondary: 150 days @ 66° F
Tasting Reviews
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Bottle Label
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