Simple Hard Cider

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed February 25, 2018

Style: Common Cider
Yield: 5 gallons
Color (SRM/EBC): 4/7.9
Bitterness (Calc): 0 IBU (Tinseth)
OG: 1.042
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
Malts and Grains
0.00 pounds None 0% of grist
0.00 pounds Total Grain Weight 0% of grist
0.00 pounds Apple Cider - 5 Gallons  
1 tablet Campden Tablets  
2.5 tsp Yeast Nutrient  
ounces None  
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 35 ml

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.

Primary: 28 days @ 68° F
Secondary: 150 days @ 66° F
Simple Hard Cider
Date Brewed:  
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