Geoff Humphrey's BrewBlog > BrewBlogs > Like The Dickens [{"NAME":"Common Cider","VERSION":"1","CATEGORY":"Standard Cider and Perry","CATEGORY_NUMBER":"27","STYLE_LETTER":"A","STYLE_GUIDE":"BJCP 2008","TYPE":"Cider","OG_MIN":"1.045","OG_MAX":"1.065","FG_MIN":"1","FG_MAX":"1.02","IBU_MIN":"N\/A","IBU_MAX":"N\/A","ABV_MIN":"5","ABV_MAX":"8","COLOR_FORMULA":"SRM","COLOR_MIN":"N\/A","COLOR_MAX":"N\/A","INFO":"Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food."}]

Common Cider
BJCP 2008 – 27A

Batch #:

2008-11

Brew Date:

April 21, 2008

Tap Date:

August 25, 2008

Cost:

10.00

Statistics

OG:

1.030 7.6° P

FG:

1.000 0° P

Real Extract:

1.4° P

Attenuation:

100% Apparent – 81.6% Real

Color:

5SRM

ABV:

4.2%

ABW:

3.1%

Calories:

94 12 oz

Fermentables

Amount	Fermentable	% of Grist
0.00 pounds	Total Fermentable Weight	100%

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
2.5 gallons	Apple Juice	Other		minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Brewer’s Yeast	Munton’s		Dry

Fermentation and Aging

Primary:

21 days @ 68° F

Secondary:

14 days @ 68° F

Age:

180 days @ 55° F

General Info

My first cider. Straight up juice, yeast, and yeast nutrient. Used 5 cans of Safeway brand frozen concentrate, reconstituted.

Procedure

Reconstitute the juice.
Pitch yeast.
Add 2 1/2 tsp of yeast nutrient.
Backsweeten at bottling with 1 can of frozen apple juice.

Like The Dickens

Common CiderBJCP 2008 – 27A