High ABV cider with honey, brown sugar, cinnamon, and cloves. A simple cider can be made without the sugars. Setting this a 3 gal (24 lbs) batch due to metrics available with 2 qts as starter and 2 qts as back sweetener for a 4 gallon total batch.
Fermentables
83% - Cider
29.9375
7
1
Extract
11% - Brown Sugar - US
4
46
8
Late
6% - Honey - US
2
35
1
Late
Hops
No hops in this recipe
Yeast
White Labs Edinburgh Ale WLP028
72%
Other Stuff
Yeast Energizer
1.5
tsp
Primary
Yeast Nutrient
3
tsp
Primary
Pectic Enzyme
1.5
tsp
Secondary
Potassium Sorbate
1.5
tbsp
Secondary
Cinnamon
1.5
oz
Secondary
Clove
6
each
Secondary
Potassium Metabisulfite
3
each
Secondary
Cider (back sweetening)
0.5
gal
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.use 2 qt cider as starter for yeast 1 day prior to brewing
2.Bring cider to over 140F to kill unwanted yeast and aid in sugars dissolving.
3.Add sugar and honey, stirring until completely dissolved
4.Cool to 70F and aerate
5.Add Yeast Nutrient and Yeast Energizer to Yeast Starter and mix thoroughly
6.Pitch Yeast Starter and mix into cider
7.Drain to primary and let set 7 days
8.Transfer to secondary, adding Enzyme, cloves and cinnamon for 14 days
9.Transfer to keg, add 2 quarts cider (back sweeten), Potassium Sorbate and Pottasium Metabisulfite
10.Carbonate to 3 volumes, chill and serve when ready.
Clear, light amber with slight carbonation head that quickly dies out. Cinnamon and cloves are pronounced, Apple cider comes through as well. Slight apple cider taste with cinnamon. Taste has a feel to Christmas/Thanksgiving with the taste characteristics. Thin with a slight alcohol burn as it is swollowed. Refreshing, easy to drink, but alcohol content is present by end of the pint. Maybe can only drink 2 or 3.
Comments
Do you plan on pitching a different yeast to bring it down to 14% ?
11/1/2013 9:17:45 AM
I'm using WLP002 and starter. The LHBS was out of Edinburgh. I think it will ferment down to where ever I stop it. The Potassium Sorbate and Pottasium Metabisulfite will kill the yeast and also stop the back sweeten cider from kicking in.
11/1/2013 2:43:18 PM
The OG turned out to be 1.096. The OG for straight cider was 1.050. That means the ppg for cider is 7 and I corrected that value in the recipe.
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https://brewgr.com/Media/img/r/f0/f03b3db7-75c5-47d4-aa49-0eeb1530d33e_d.jpg
https://brewgr.com/Media/img/r/f0/f03b3db7-75c5-47d4-aa49-0eeb1530d33e_t.jpg
Do you plan on pitching a different yeast to bring it down to 14% ?
11/1/2013 9:17:45 AMI'm using WLP002 and starter. The LHBS was out of Edinburgh. I think it will ferment down to where ever I stop it. The Potassium Sorbate and Pottasium Metabisulfite will kill the yeast and also stop the back sweeten cider from kicking in.
11/1/2013 2:43:18 PMThe OG turned out to be 1.096. The OG for straight cider was 1.050. That means the ppg for cider is 7 and I corrected that value in the recipe.
11/2/2013 7:51:59 AM