Cherry Poppin' Hard Cider - Beer Recipe - Brewer's Friend

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Cherry Poppin' Hard Cider

288 calories 26.1 g 12 oz
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Beer Stats
Method: Extract
Style: Apple Wine
Boil Time: 1 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 288 calories (Per 12oz)
Carbs: 26.1 g (Per 12oz)
Created: Tuesday November 19th 2019
1.087
1.017
9.3%
0.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Apple30 lb Apple 5.6 0 73.2%
1 lb Brown Sugar1 lb Brown Sugar 45 15 2.4%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose 42 0.5 4.9%
8 lb Cherry, dark sweet8 lb Cherry, dark sweet 6.4 0 19.5%
41 lbs / $ 0.00
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Honey       Amount: 8 oz       Temp: 68 °F       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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 (equipment estimates -0.54 g | -2.2 qt) -0.56 -2.3  
Volume increase from sugar/extract (early additions) 4.56 18.3  
Pre boil volume (equipment estimates 4.03 g | 16.1 qt) 4 16  
Boil off losses -0.03 -0.1  
Post boil volume 4 16  
Going into fermentor 4 16  
Total: -0.56 -2.3
Equipment Profile Used: System Default
 
Notes

Cherry Poppin' Hard Apple
Cherry Apple Cider

4 Gallons Organic Apple Juice
1/2 lb Dates
2 lbs Corn Sugar, 1 lb Brown Sugar
Danstar & Fermentis yeast

OG: 1.85
Good fermentation in 24 hours

At 3 weeks - Rack to Secondary and add Cherry puree
At 5 weeks - add Sparkaloid
At 6 weeks Rack to Bottling Bucket and Back Sweeten 1/2 lb Honey, 1/2 lb Maltodextrin
Bottle Prime in Flip Top bottles.

Enjoy!

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  • Last Updated: 2019-11-28 19:27 UTC