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Cherry Tart

Method: Extract
Style: Fruit Cider
Boil Time: 0 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 181 calories (Per 12oz)
Carbs: 7.9 g (Per 12oz)

Created: Saturday April 15th 2017

Original Gravity:

1.057

Final Gravity:

0.999

ABV (standard):

7.6%

IBU (tinseth):

0.0

SRM (morey):

2.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Apple Cider6 lb Apple Cider	57	1.5	92.3%
0.50 lb	Tart Cherry Puree0.5 lb Tart Cherry Puree	57	15	7.7%
6.50 lbs / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 tsp	Pectic enzyme		Fining	Primary	0 min.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	2 Each	Cost:
Attenuation (custom):	101%	Flocculation:	Low
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	59 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 345 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Keg/Co2 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 two types of cherries and a Belgian wit yeast giving the cider a distinct apple pie flavor.

Add 3.1 lb can of tart cherry puree to primary
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)
Transfer to a keg to condition: 6 months @ 60°- 65° (cellar temps) in pressurized keg

Last Updated and Sharing

846

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Brews

Public: Yup, Shared
Last Updated: 2019-03-13 19:34 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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