Fruit Cider
BJCP 2008 – 28B
Batch #:
2014-01
Brew Date:
February 9, 2014
Statistics
OG:
1.050 12.4° P
FG:
1.000 0° P
Real Extract:
2.2° P
Attenuation:
100% Apparent – 82.3% Real
ABV:
5.8%
ABW:
5.2%
Calories:
157 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 36.00 pounds | Juice - Apple | 90% |
| 2.00 pounds | Juice - Black Cherry | 5% |
| 2.00 pounds | Juice - Tart Cherry | 5% |
| 40.00 pounds | Total Fermentable Weight | 100% |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Scottish Ale | Wyeast | 1728 | Liquid |
Fermentation and Aging
Primary:
14 days @ 68° F
General Info
Based upon Chris Banker's talk at NHC 2013. Procedures here.
Adding a blend of tart cherry juice and black cherry juice.
- 4.5 gallons Member's Mark apple juice.
- 0.25 gallons tart cherry juice.
- 0.25 gallons black cherry juice.
- Backsweeten with 0.30 gallons of apple juice.
