Cider Madness #306-309 - Beer Recipe - Brewer's Friend

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Cider Madness #306-309

25 calories 2.5 g 12 oz
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 0 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.008 (recipe based estimate)
Post Boil Gravity: 1.008 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 25 calories (Per 12oz)
Carbs: 2.5 g (Per 12oz)
Created: Friday November 4th 2022
1.008
1.002
0.8%
0.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
128 oz Sprouts - Organic Apple Juice128 oz Organic Apple Juice 1 1 25%
128 oz Organic - Granny Smith Apple Juice, From Press128 oz Granny Smith Apple Juice, From Press 1 1 25%
128 oz Organic - Granny Smith Apple Juice, From Macerating Juicer128 oz Granny Smith Apple Juice, From Macerating Juicer 1 1 25%
128 oz Trader Joes - Non-Organic Honeycrisp Apple Juice, Not From Concentrate128 oz Non-Organic Honeycrisp Apple Juice, Not From Concentrate 1 1 25%
512 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Pectin Enzyme Other Primary 0 min.
5 g Go-Ferm Other Other 0 min.
35 g Hot Water Other Other 0 min.
70 g Cold Water Other Other 0 min.
 
Yeast
Fermentis - SafCider AC-4 [Fruity]
Amount:
5 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 11 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ward 1/21/2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle 0.2 0.8  
Volume increase from sugar/extract (early additions) 3.8 15.2  
Pre boil volume 4 16  
Boil off losses    
Post boil volume 4 16  
Going into fermentor 4 16  
Total: 0.2 0.8
Equipment Profile Used: System Default
 
Notes

No Fermaid O in this batch, as we will be using Go-Ferm to rehydrate. 1g yeast / gallon, as at or under 1.1 SG, Rounded up to the next packet. 1.25g/gal (5g) Go-Ferm in 35g boiling water. Cool This off with 70g cool water and activate yeast. No starters necessary. Yay dry yeast!

Mix Pectin Enzyme into very hot water to dissolve before pitching. Aerated by shaking for 1 minute before pitching yeast.

Did 4 gallon containers per one ice wand, and fermentations where in the high 60s after fermenting overnight. All fermentations still got fully going, even with ice on them.

Juice Yields
Approx 1.3c / 1lbs Organic Granny Smith
Approx 1.1c / 1lbs Non-Organic Granny Smith

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  • Last Updated: 2022-11-04 17:35 UTC