apple cider from Presto Pack - Beer Recipe - Brewer's Friend

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apple cider from Presto Pack

207 calories 21.5 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Fruit Cider
Boil Time: 120 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 10 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.167 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Tuesday August 13th 2024
1.067
1.017
6.6%
0.0
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
398 g Apple398 g Apple 5.6 0 1.6%
22 kg US - Apple juice22 kg Apple juice 5.8 1 90.2%
2 kg Honey2 kg Honey 35 2 8.2%
24.40 kg / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 kg Brown Sugar Flavor Kegging 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
2.0 (M cells / ml / ° P) 818 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.36 bar       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Helsinki - Finland
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 13.7 L) -12.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 22.7
Pre boil volume (equipment estimates 36.4 L) 10
Boil off losses -11.4
Post boil volume 25
Going into fermentor 25
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: -12.7  
Equipment Profile Used: System Default
 
Notes

Bought a Melkko Presto Apple wine starter pack
and pressed 22 liters of fresh apple juice.

Follow the instructions on pack for the dried ingredients for 5 liter of water (heat at 60c, add enzymes and keep temp for 2 hours). After enzymation, pour the honey into the mix (temp around 60c)

Mix the liquid with apple juice and ferment until all the sugars have been eaten.

add potassium metabisulfite to kill the yeast and siphon to another fermentor.
add sugar until sweet enough (target semi-sweet)

keg, carbonate and bottle with beer gun

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  • Last Updated: 2024-08-14 20:03 UTC