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Old 10-27-2011, 04:55 PM   #1
dramirezpa
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Default Adding Apple Cider to beer calculus

I was trying to formulate a beer using apple cider.

I was thinking about doing a few lbs of grains and a gallon of cider together into a batch so there is a malt base, a small amount of a really clean hop like saaz of hallertau, and *maybe* some apple flavor (and if not, heck, it was still made with cider

Anyhow, I figured for rough calculations I could put 8 lb of apple cider into beer calculus (since that is roughly the weight of a gal of water), and the ABV jumped from around 3% from my base malts to 11%! I figured this can't be right since people are doing all-cider batches that are coming in at 7%.


Am I "doing it wrong" in beer calculus? Or is it accurate that if I add a gallon of Cider into a 4 gallon boil for a 4 gallon batch that I am going to have a high-grav brew?

Thanks.



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Old 10-27-2011, 05:40 PM   #2
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what is the OG of the wort without the cider? it should be a simple equation for OG: (3 * wort OG + 1 * cider OG / 4). the fg is a lil more variable but estimating abotu 75% for the wort portion and 100% for the cider, gets you an average of about 81% attenuation.

its a lil unclear from your post, but you shouldnt be boiling the cider if you plan to



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Old 10-27-2011, 06:41 PM   #3
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Cider is usually around 1.050. If your beer is around this gravity then you probably won't notice much of an overall gravity increase... It can lower your final gravity as it is more fermentable than wort as previously stated.

a 1.050 beer * 3 gallons = 150 points
1.050 cider * 1 gallon = 50 points

200 points / 4 gallons total volume = 50 = 1.050. 81% apparent degree of fermentation = FG around 1.010, whereas w/o cider would be 1.012.

And I second the "don't boil cider" remark. That would cause those pectins to set and make a very cloudy beer. I would add cider to the fermenter and bypass the boil kettle all together.

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Old 10-27-2011, 07:31 PM   #4
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Thanks guys. If I use I unpasteurized cider then how could I keep nasties at bay if I don't boil the cider?

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Old 10-27-2011, 07:34 PM   #5
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Or would you recommend using flash pasteurized cider and just tossing it in as is?

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Old 10-27-2011, 07:54 PM   #6
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Potassium/Sodium metabisulfite (Campden tablets)

I treat all my fresh pressed, unpasturized cider this way 24 hours before pitching.

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Old 10-27-2011, 08:42 PM   #7
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Thanks. Is pasteurized/no preservative cider safe, or still needs clampdown tabs? Headed to lhbs now.

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Old 10-27-2011, 11:34 PM   #8
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One more noob question if using meta bisulfide, do you need to be converned with killing your primary yeast?

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Old 10-28-2011, 12:16 AM   #9
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wait 24 hours after adding the campden to pitch and you'll be fine

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Old 10-30-2011, 06:47 PM   #10
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thanks. if my cider is pasteurized, can i just add it without worry? I forgot to add the campden yesterday and really wanted to brew today, d'Oh!



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