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Old 01-10-2014, 03:52 AM   #1
19000mike
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Join Date: Oct 2013
Posts: 1
Default Applegrape Known local as FUup2013

Recipe Type: Extract
Yeast: EC-1118 - Lalvin
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 12
Original Gravity: 1,120
Final Gravity: .990
Boiling Time (Minutes): n/a
Color: gold
Primary Fermentation (# of Days & Temp): 30
Additional Fermentation: 15 days
Secondary Fermentation (# of Days & Temp): 45
Tasting Notes: wait untill final fermentation is complete .992 or so

Fresh apples to produce 10 gallon cider add campden 2 per five gallons immediately
wait 24-48 hours
add lalvin 1118 yeast 1 pack per five gallon added dry on top of each bucket wait 2 hours then add
4 pounds or so granulated sugar per bucket bring SG to 1.120
1 tsp acid blend per 5 gallon
3 tsp pectic enzyme per 5 gallon
2 crushed campden tablet per 5 gallon
champaign yeast
first racking add 4 frozen welches grape per 5 gallon
split 10 gallon to 3 of 5 gallon buckets top with purified water

rack 3 times campden added at 1st and third
3rd rack use sodium metabisulfate and
use 2 tbs betonite per 5 gallon 3rd rack
add 2 lb sugar per 5 gallon
wait 15 days to bottle

this is high ABV 15-17 but quite sweet like a fine brandy
Drink a bit after 45 days and save the rest for next Christmas

Feel free to critic as i am still green on extra hard cider blends

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