Cider or Perry - Fruit Cider (BJCP 2008)
Top 10 Fruit Cider (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Mango cider |
2 gal | 6.33% | 0 | 1.052 | 1.005 | extract | 3396 | |
| Green Tea & Blueberry Cider |
2.11 gal | 5.04% | 0 | 1.051 | 1.013 | extract | 2399 | |
| Squash Pumkpin Cider |
5.5 gal | 8.29% | 0 | 1.079 | 1.020 | Partial Mash | 2307 | |
| Artemis Cider Ale |
3 gal | 16.53% | 0 | 1.189 | 1.063 | All Grain | 2088 | |
| Raspberry Port |
12 gal | 17.94% | 0 | 1.150 | 1.038 | All Grain | 2032 | |
| Eve Fell Hard (Eve's Folly) |
5.25 gal | 12.85% | 0 | 1.118 | 1.020 | extract | 1986 | |
| Guava Cider |
5.5 gal | 5.8% | 0 | 1.046 | 1.002 | extract | 1902 | |
| Parkway Pucker Apple CranCherry Cider |
3 gal | 11.94% | 0 | 1.101 | 1.010 | extract | 1870 | |
| Sunripe Cider |
23 L | 4.7% | 0 | 1.048 | 1.012 | BIAB | 1753 | |
| Apple Pineapple Ginger Cider |
11 L | 6.1% | 0 | 1.046 | 1.000 | extract | 1368 |
Newest Fruit Cider (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Batch #024 - Cranberry Pear Cider |
5.5 gal | 6.08% | 0 | 1.059 | 1.013 | All Grain | 82 | |
| KeeneFarm Hard Cider |
5 gal | 4.57% | 0 | 1.046 | 1.012 | extract | 28 | |
| TG Cider |
2 gal | 11.37% | 0 | 1.091 | 1.005 | BIAB | 28 | |
| Sweet Pear/Apple Cider |
1 gal | 4.69% | 0 | 1.048 | 1.012 | extract | 47 | |
| Blackberry Cider |
1 gal | 7.92% | 0 | 1.093 | 1.032 | All Grain | 45 | |
| Gilas Cider |
2 gal | 3.96% | 0 | 1.046 | 1.016 | All Grain | 66 | |
| Pineapple Cider |
3.5 L | 1.37% | 0 | 1.014 | 1.003 | extract | 64 | |
| apple cider from Presto Pack |
25 L | 6.57% | 0 | 1.067 | 1.017 | Partial Mash | 82 | |
| Mixed Berry Cider |
1.75 gal | 5.93% | 0 | 1.050 | 1.005 | All Grain | 77 | |
| Cranberry Cider |
1.75 gal | 6.37% | 0 | 1.049 | 1.000 | All Grain | 103 |
Fermentables Used In Fruit Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| US - Apple juice | 37 | US | Fruit | juice |
1°L
|
5.8 | 75% | 0% - 100% |
| Cane Sugar | 20 | Sugar | sugar |
0°L
|
46 | 32% | 1% - 100% | |
| Brown Sugar | 17 | Sugar | sugar |
15°L
|
45 | 12% | 1% - 42% | |
| Apple | 16 | Fruit | fruit |
0°L
|
5.6 | 71% | 5% - 100% | |
| Corn Sugar - Dextrose | 10 | Sugar | sugar |
0.5°L
|
42 | 33% | 1% - 100% | |
| Honey | 9 | Sugar | honey |
2°L
|
35 | 37% | 3% - 100% | |
| Blueberry | 6 | Fruit | fruit |
0°L
|
4.95 | 14% | 9% - 33% | |
| Peach | 5 | Fruit | fruit |
0°L
|
4.05 | 19% | 4% - 42% | |
| Cranberry | 4 | Fruit | fruit |
0°L
|
1.8 | 13% | 2% - 33% | |
| Dry Malt Extract - Light | 4 | Dry Extract | extract |
4°L
|
42 | 9% | 6% - 14% |
Hops Used In Fruit Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Cascade | 2 | 7 | 100% | 100% - 100% |
| Citra | 2 | 11 | 67% | 33% - 100% |
| El Dorado | 2 | 15.7 | 38% | 33% - 40% |
Steeping Grains Used In Fruit Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|
Yeasts Used In Fruit Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Safale - English Ale Yeast S-04 | 11 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 10 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safcider | 6 | Fermentis | Cider | High | High | 75% | 50°F | 80°F |
| Red Star - Premier Blanc Yeast | 6 | Red Star | Wine | High | Low | 0% | 59°F | 86°F |
| White Labs - Champagne Yeast WLP715 | 5 | White Labs | Champagne | 0.17 | Low | 90% | 70°F | 75°F |
| Mangrove Jack - Craft Series Cider Yeast | 5 | Mangrove Jack | Cider | n/a | High | 78% | 64°F | 75°F |
| Lallemand - Lalvin EC-1118 | 3 | Lallemand | Champagne | High | High | 65% | 59°F | 77°F |
| White Labs - California Ale Yeast WLP001 | 2 | White Labs | Ale | High | Medium | 76.5% | 68°F | 73°F |
| Wyeast - American Ale 1056 | 2 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| Wyeast - Cider 4766 | 2 | Wyeast | Wine | 0.12 | Low | 85% | 65°F | 70°F |
Other Ingredients Used In Fruit Cider (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Yeast Nutrient | 4 | Water Agt | Mash | 75% | 15% - 100% |
| Acid blend | 3 | Other | Primary | 8% | 7% - 8% |
| Diammonium Phosphate (DAP) | 3 | Other | Primary | 12% | 7% - 22% |
| Fermaid K | 3 | Other | Primary | 51% | 1% - 100% |
| Cinnamon stick | 2 | Spice | Mash | 70% | 40% - 100% |
Photos
