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First Cider Extract
Color
Stats
OG1.080
FG1.012
IBU0
ABV8.80 %
SRM5
BJCP Style
26A. Cider, Standard Cider and Perry
Description
Good spiced cider.
Submitted by DYeo on 25-Jul-2007

Recipe Details
Tasting Notes Went quick once the keg was tapped, good apple flavor with a hint of spices.
Awards
Boil Volume 5.00 gallons
Boil Time 0 minutes
Batch Size 5.00 gallons
Yeast WLP 720 Sweet Mead Yeast (82% app. attenuation)
Primary Fermentation Plastic, 4 weeks
Secondary Fermentation Glass, 6 weeks
Other Fermentation Keg, 2 weeks
Procedure Light LME used to simulate the sugars from the apple juice. 5 gallons of unfiltered organic juice was used. The yeast ended up with a higher than advertised attenuation. Cane sugar used was actually turbinado sugar. Honey used was Colorado wildflower honey. Spices added to secondary as well as 1 can of apple juice concentrate to sweeten with potassium sorbate to stablize.
  Style Comparison
  Low   High
OG 1.045 1.080 1.061
FG 0.990 1.012 1.012
IBU 0 NA
SRM 3 5 12
ABV 4.5 8.80 7
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
83.3 % 10.00 Light Dry Malt Extract 67.5 2.0
8.3 % 1.00 Cane sugar 6.9 1.0
8.3 % 1.00 Honey 5.3 1.5
  12.00     79.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
  0.00               0.0
Miscellaneous Ingredients
Weight/Units Name Notes
1/4 tsp ground clove
1/2 tsp each ground nutmeg and allspice
2 cinnamon sticks