Fruit Cider
BJCP 2008 – 28B
Batch #:
2016-02
Brew Date:
April 24, 2016
Tap Date:
June 18, 2016
Statistics
OG:
1.050 12.4° P
FG:
0.990 -2.6° P
Real Extract:
0.1° P
Attenuation:
121% Apparent – 99.2% Real
Color:
8SRM
ABV:
6.8%
ABW:
6.2%
Calories:
150 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 33.40 pounds | Juice - Apple | 94.4% |
| 2.00 pounds | Fruit - Blackberries, Raw or Frozen | 5.6% |
| 35.40 pounds | Total Fermentable Weight | 100% |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| English Ale | White Labs | WLP002 | Liquid |
Fermentation and Aging
Primary:
14 days @ 68° F
Procedure
Ferment as usual. FG should in the 0.098 range for fully fermented cider.
At kegging, add the stabilizing agents (campden and potassium sorbate), cherry juices, and apple juice to backsweeten.
This recipe uses fresh-pressed cider juice. Acids and tannins will be present. If using store-bought apple juice, measure pH - should be in the 3.6 to 4.2 range, targeting 3.0-3.8. If reading is above 3.8, adding malic acid will help to acidify the solution. Add at 1 tsp per gallon according to taste. See this article for how to precisely adjust to taste with acid and tannins.
Target 2.7 volumes of CO2. For a CO2 saturation volume of 2.7 at 42° F, 15.5 PSI will be needed.
