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Fall Harvest New England Cider

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed June 23, 2017

Specifics
Style: New England Cider
Yield: 5 gallons
Color (SRM/EBC): 16/31.5
Bitterness (Calc): 0 IBU (Daniels)
OG: 1.060
BJCP Style Info: New England Cider
O.G.: 1.060 - 1.100
F.G.: 0.995 - 1.010
ABV: 7 - 13%
Bitterness: N/A
Color: N/A
Info: Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).
General Information
Method: Extract
Ingredients
25.00 pounds Apple Cider - 5 Gallons  
1.00 pounds Brown Sugar, Dark  
0.50 pounds Fruit - Dates  
0.50 pounds Fruit - Raisins  
Non-Fermentables
1 tsp Nutriferm Energy @ 0 minutes  
1 tsp Nutriferm Advance @ 0 minutes  
Yeast
Name: Lalvin
Manufacturer: Lallemand - Lalvin
Product ID: 71B-1122
Type: Wine
Flocculation: High
Attenuation: 75%
Temperature Range: 59–86°F
Amount: 5 gr
Procedure

Slice up dates and add them to the carboy with raisins, brown sugar, nutriferm, and honey.  Pour in the cider, mix well, and pitch Lalvin yeast along with a packet of Wyeast Cider yeast.

Fermentation
Primary: 14 days @ 74° F
Secondary: 30 days @ 74° F
Fall Harvest New England Cider
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time:  
Original Gravity: 1.060 / 14.7° P  
     
     
     
     
Brew Day Notes
 

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