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Simple Hard Cider

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed July 21, 2017

Specifics
Style: Common Cider
Brew Date: October 3, 2010
Yield: 5 gallons
Color (SRM/EBC): 4/7.9
Bitterness (Calc): 0 IBU (Tinseth)
Batch No: 1
OG: 1.042
Target OG: 1.042
Reading 1: 1.000  (28 days)
Status: Secondary
BJCP Style Info: Common Cider
O.G.: 1.045 - 1.065
F.G.: 1.000 - 1.020
ABV: 5 - 8%
Bitterness: N/A
Color: N/A
Info: Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food.

Commercial Examples: [US] Red Barn Cider Jonagold Semi-Dry and Sweetie Pie (WA), AEppelTreow Barn Swallow Draft Cider (WI), Wandering Aengus Heirloom Blend Cider (OR), Uncle John’s Fruit House Winery Apple Hard Cider (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Harpoon Cider (MA)

General Information
Method: Extract

The first of three ciders.  Starting with a simple cider, then making a second with some added honey or brown sugar, then finishing with a New England style cider.  Each batch is re-using the yeast from the previous batch.

Malts and Grains
0.00 pounds None 0% of grist
0.00 pounds Total Grain Weight 0% of grist
Ingredients
0.00 pounds Apple Cider - 5 Gallons  
Non-Fermentables
1 tablet Campden Tablets  
2.5 tsp Yeast Nutrient  
Hops
ounces None  
     
Yeast
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 35 ml
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

It doesn't get much simpler than this.  5 gallons of cider from a local orchard.  UV pasteurized and preservative free.  Pour it into a sanitized carboy along with a crushed campden tablet.  Wait 24 hours before pumping it with oxygen for 1 minute, pitching the yeast, and adding nutrient.  Rack to secondary after two weeks and let it sit until clear.

Fermentation
Primary: 28 days @ 68° F
Secondary: 150 days @ 66° F
Simple Hard Cider
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.042 / 10.5° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Personal Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.