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Twisted Oak Winter Cider

Method: Extract
Style: Other Specialty Cider or Perry
Boil Time: 0 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 6.25 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 202 calories (Per 12oz)
Carbs: 10.3 g (Per 12oz)

Created: Monday January 23rd 2017

Original Gravity:

1.063

Final Gravity:

1.001

ABV (standard):

8.2%

IBU (tinseth):

0.0

SRM (morey):

9.9

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	Candi Syrup - Belgian Candi Syrup - D-451 lb Belgian Candi Syrup - D-45	32	45	12.5%
6 lb	Apple Cider6 lb Apple Cider	52	1.5	75%
1 lb	Apple Ginger Syrup1 lb Apple Ginger Syrup	52	45	12.5%
8 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Pectic Enzyme		Fining	Primary	0 min.
4 oz	Bourbon-Oak Tincture		Flavor	Bottling	0 min.

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	2 Each	Cost:
Attenuation (custom):	99%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	59 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 365 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg/C02 CO₂ Level: 2.5 Volumes

Target Water Profile

East Bradford, PA USA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Notes

Apple cider fermented with apple-ginger syrup, Belgian candi syrup and a Belgian Ale yeast. Finished with a bourbon-oak tincture.

Apple-Ginger syrup: boil down one gallon fresh apple cider and 4oz finely chopped/ground fresh ginger. Reduce until thick and syrupy, about 1-2 cups. As syrup reduces lower heat so you do not scorch. Should be sweet, sour and spicy. Add syrups to fresh cider.

Add 1g/L Malic acid to lower pH by .1 as needed to reach 3.5 pH.
Check pH and add potassium metabisulfite as needed for a partial kill (for more information see chart: www.cider.org.uk/sulphite.html).
Stock solution SO2: dissolve 3 grams of potassium metabisulphite in 30 ml (also grams) of water which corresponds to 50 ppm of SO2 for a six gallon batch
Wait 24 to 48 hours before adding pectic enzyme and pitching yeast.
Primary fermentation: 4-5 weeks @ 59°
Add 5 crushed campden tablets dissolved in a bit of cider to carboy /keg before transferring for secondary/conditioning.
Secondary: 8 weeks @ 60°- 65° (cellar temps)

At packaging, add the bourbon-oak tincture to taste (used 3oz medium toast french oak cubes in an 8 oz mason jar filled with the bourbon of your choice, aged at least 1 month but the longer the better). Added until I could just taste the bourbon. The tannins from the oak really balance out the acidity very nicely.
Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-02-24 16:50 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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