Summer Cider - Beer Recipe - Brewer's Friend

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Summer Cider

217 calories 19.9 g 12 oz
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Beer Stats
Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.109 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Source: Charlie Feldhaus
Rating:
5.00 (1 Review)

Calories: 217 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Tuesday June 12th 2018
1.066
1.013
6.9%
0.0
11.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
21.50 oz Brown Sugar21.5 oz Brown Sugar 45 15 3.1%
24 lb HyVee Just Juice - 100% Apple Juice24 lb HyVee Just Juice - 100% Apple Juice 4.4 1 55.4%
8 lb Musselman's - 100% Apple Juice8 lb Musselman's - 100% Apple Juice 4.4 1.5 18.5%
8 lb Louisburg 100% Pasteurized Apple Cider8 lb Louisburg 100% Pasteurized Apple Cider 4.4 5 18.5%
2 lb Frozen Apple Juice Concentrate 2 lb Frozen Apple Juice Concentrate 46 3 4.6%
43.34 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 tsp Pectic Enzyme Other Primary 0 min.
4 tsp Yeast Nutrient Other Primary 0 min.
1.25 tsp Potassium Sorbate Other Secondary 14 days
2.50 tsp Sparkolloid Powder Fining Primary 7 days
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Carbonation       Amount: 10 psi @ 38°F       CO2 Level: 2.4 Volumes
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 10.15 g | 40.6 qt) 8.15 32.6  
Mash volume with grains (equipment estimates 10.15 g | 40.6 qt) 11.51 46  
Grain absorption losses (steeping) -5.25 -21  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 5 g | 20 qt) 3 12  
Boil off losses    
Post boil volume 5 20  
Going into fermentor 5 20  
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: 8.15 32.6
Equipment Profile Used: System Default
 
Notes
  1. ACQUIRE JUICE
    Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine.

  2. TEST AND ADDITIONS
    If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon.

    Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way.

    Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process.

    --OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects.

  3. ADD YEAST
    --“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider.

  4. FERMENTATION
    --Allow the cider to ferment to dryness.
    --If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid.
    --When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation.

  5. CONDITIONING / SECONDARY FERMENTATION
    --Rack the cider into a sanitized carboy or similar vessel that will accommodate the volume with no or minimal head space. At this point, the process is largely dependent upon taste. As the cider ages, the flavors will mellow and come into condition, the yeast and other sediment will slowly settle out, and everything will generally improve.

    Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor.

    If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In first batch, PH measured 3.9 and Calcium Carbonate was utilized.

    If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized.

  6. FINING
    --If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer.

    Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity.

    To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment.


  7. STOP FERMENTATION
    If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate.

  8. KEG CARBONATION & BACK SWEETENING
    Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey.
    Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.
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  • Last Updated: 2018-07-02 04:04 UTC