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Blackberry Cider

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 1 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.258 (recipe based estimate)
Post Boil Gravity: 1.258 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 168 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)

Created: Wednesday October 16th 2019

Hard seltzer

by P2Brewing

OG: 1.042 FG: 1.000 ABV: 5.5% IBU: 0

Original Gravity:

1.052

Final Gravity:

1.005

ABV (standard):

6.1%

IBU (tinseth):

0.0

SRM (morey):

1.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
640 oz	Apple640 oz Apple	5.6	0	96.4%
24 oz	Apple Juice Concentrate - Apple24 oz Apple	22.4	2	3.6%
664 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
5 tsp	Yeast Nutrient		Water Agt	Primary	0 min.
1 tsp	Pectin Enzyme		Water Agt	Primary	0 min.

Yeast

Danstar - Nottingham Ale Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	90%	Flocculation:	High
Optimum Temp:	57 - 70 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 85 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Now to pitch up some yeast. Heat one cup of water to boiling. Turn off heat and add yeast nutrient (this will stink, sorry). Let cool to around 80-100F and then add pectic enzyme (optional). Pour mixture into your clean, sanitized fermenter. Transfer must (juice) into fermenter and pitch your yeast. Use about one packet of yeast per 5 gallons of must. Too much yeast is better than not enough. Use yeast nutrient according to your package directions (wyeast says 1/2 tsp per 5 gallons, others say 1/2 tsp per gallon). Use about 1 tsp pectic enzyme per 5 gallons of must (optional).

2.5 tsp. potassium metabisulfite
2.5 tsp. potassium sorbate

Use the standard amount of 1⁄2 teaspoon of potassium metabisulfite for a 5-gallon (19-L) batch to stabilize the cider, along with 3⁄4 teaspoon of potassium sorbate to prevent the residual yeast from fermenting the sugar you add to sweeten your cider.

Last Updated and Sharing

332

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Brews

Public: Yup, Shared
Last Updated: 2019-11-12 17:23 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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