Bruce's Brewing Adventures
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Specifics
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General Information
| Method: | Extract |
| Cost: | $30 |
My first attempt at making a cider. Fermented it completely dry. Prior to kegging I dropped in a can on concentrated apple juice for back sweetening. |
Comments
Everyone at the party said that they liked it. Looks like I'll have to do it again. |
| Adjuncts | |||||
| 0.00 pounds | Apple Cider - 5 Gallons | ||||
| 2.00 pounds | Brown Sugar, Light | ||||
| Miscellaneous Ingredients (Non-Fermentable) | |||||
| 5 tablets | Campden Tablets | ||||
| 2.5 tsp | Yeast Nutrient | ||||
| Name: | Cider |
| Manufacturer: | Wyeast |
| Product ID: | 4766 |
| Type: | Wine |
| Flocculation: | Low |
| Attenuation: | NA% |
| Alcohol Tolerance: | High |
| Temperature Range: | 60–75°F |
| Amount: | 125 ml |
Equipment Profile
Single Carboy, No Boil
| Batch Size: | 5 gallons | Boil Volume: | 0 gallons |
| Evaporation Rate: | 0% per hour | Mash Tun Dead Space: | 0 gallons |
| Efficiency: | 75% | Mash Tun Weight: | 0 pounds |
| Hop Utilization: | 0% | Mash Tun Volume: | 0 gallons |
| Loss: | 0 gallons | Mash Tun Specific Heat: | 0 Cal/gram per °C |
| Notes: | No boil. Just pour the contents into the carboy. |
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Procedure
Poured 5 gallons of cider into a sanitized carboy along with 2 lbs of light brown sugar and 5 crushed campden tablets. Let sit 24 hours to kill any residual yeasts. Added yeast nutrient and pitched Wyeast smack pack. |
Fermentation
| Primary: | 30 days @ 68° F |
| Secondary: | 210 days @ 64° F |
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