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.Cool to 70F and aerate
4.Add Yeast Nutrient and Yeast Energizer to Yeast Starter and mix thoroughly
5.Pitch Yeast Starter and mix into cider
6.Drain to primary and let set 7 days
7.Transfer to secondary, adding Enzyme, cloves and cinnamon for 14 days
8.Transfer to keg, add 2 quarts cider (back sweeten), Potassium Sorbate and Pottasium Metabisulfite
9.Carbonate to 3 volumes, chill and serve when ready.
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Comments
FG was 1.000 making the abv = 6.8%. I used S-04 in one 2 gallon batch and Nottingham in another. They both plunged to 1.000. The S-04 still had apple flavors, so I added caramel to the secondary. The Nottingham was drier and less taste, so I added 2 sticks of crushed cinnamon and 6 crushed cloves to it's secondary. I will back sweeten each batch with 1/2 gallon of cider, then bottle.
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FG was 1.000 making the abv = 6.8%. I used S-04 in one 2 gallon batch and Nottingham in another. They both plunged to 1.000. The S-04 still had apple flavors, so I added caramel to the secondary. The Nottingham was drier and less taste, so I added 2 sticks of crushed cinnamon and 6 crushed cloves to it's secondary. I will back sweeten each batch with 1/2 gallon of cider, then bottle.
11 years ago