Pez

Recipes 

This just went into primary today:

5 gal unpasteurized apple cider, no preservatives
1.5 gal H2O
.5 lb crystal 60
4 cups dextrose (1.5 lb I believe)
5 campden tablets
1 tube White Labs english cider yeast
irish moss
yeast nutrient

-Sanitize carboy, funnel, etc.
-Pour cider into carboy
-Add campden tablets, seal and leave for 24 hours
-Steep crystal malt in 1.5 gal (to compensate for boil off)
-Bring to boil, add irish moss and yeast nutrient
-Boil 20 minutes then cool
-Add wort and dextrose to carboy
-Pitch yeast
-Mix well/aerate
-Seal carboy

My OG was 1.053. I was hoping for a little higher, but no big deal. Anybody have any guesses what the FG will be?

I'll keep you updated with results...

__________________
"A fine beer can be tasted with just one sip, but it is best to be thoroughly sure."

jayhuff

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I have two of similar batches and ended up around 1.006. Based on your og and recipe, I would expect a little lower because I had a 2:1 ratio of apple juice to steeped grains. Yours is about 4:1 and the juice should ferment out drier.

Don't forget to report back what you get when it is done.

curbdawg

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so what gives it the caramel flavor??

remilard

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The crystal malt.

JoeSponge

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Yeah, don't use the crystal meth.

curbdawg

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yeah i'm actually tring to quit

BushwhackerCider

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Sorry to ask probably a dumb question, but what exactly does the Irish Moss do? I have been making cider for awhile, but never used it before.

Thanks.

goodbyebluesky82

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Dude, this sounds interesting. Keep us posted on what the crystal malt does for flavor (and maybe sweetness) in the finished cider!

__________________
Brewing: Dixie Peach Wine, Trader Joe Blackberry Wine, Red Grape Pyment
Bottled: Simple Sweet Cider, 7 Berry Apple Cider, Sweet & Still Cider

Kauai_Kahuna

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I have to admit, I had to read this post a couple of times, so please excuse any stupid questions.

I understand airation, this is the first I have heard of it as part of the recipe. Great, I would assume this is some time measurement to volume reading for H20. But how do you come up with it?

First recipe that sounded good using steep grains.
I tend to use late runnings of high gravity beers as a base for strong mead / braggot. I never thought of using it for a cider. ( I have a limited imagination). So rack me up as tracking this.


Never seen this, but my LHBS does have some limits, I usually use WLP001, wine yeast, and whatever I feel like to play with.

?? FG: 1.008 ?? Or less. I would actually be surprised if it came over 1.002. The only thing that would keep it above 1.0 is the steeped crystals, and that will not much.

Thank you for sharing this, it does look very interesting.

__________________
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

s3n8

Recipes 

I tried real hard not to laugh about this... But don't overthink the water addition