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02-27-2011, 03:01 PM
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#1
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Senior Member
Join Date: Mar 2009
Location: Denver
Posts: 827
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Spiced Cider
Recipe Type: Extract
Yeast: US-05
Yeast Starter: Yeast Cake
Batch Size (Gallons): 5
Original Gravity: 1.050
Final Gravity: 1.014
Boiling Time (Minutes): 15
Primary Fermentation (# of Days & Temp): 20 days at 68°
Secondary Fermentation (# of Days & Temp): 40 days at 68°
Tasting Notes: A nice quaffable, sessionable cider.
4 gallons tree top Apple juice
Boil in 1 gallon of water:
.5 lbs maltodextrin
2 lbs Light DME
.2 lbs star anise
.2 lbs white pepper
.1 lbs allspice berries
zest of 1 orange
2 oz Ginger
Prime with 40 oz of Apple Juice
I tried Apfelwein and Graff, and they weren't quite what I was looking for. I wanted something closer to Strongbow, and am quite pleased with how it turned out. I may cut back on the allspice, and add a little more orange zest next time. |
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Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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03-01-2011, 01:34 AM
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#2
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Member
Join Date: Feb 2011
Location: st catharines
Posts: 90
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sounds good, what does the malto do? besides add carbs. i like the idea of the oarge zest, looking to do my first cider soon. i might jusdt do apple juice a 1/lb of steeped pale malt oarange zest and .25oz cascade
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03-01-2011, 03:00 AM
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#3
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Senior Member
Join Date: Mar 2009
Location: Denver
Posts: 827
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Quote:
Originally Posted by jason81
sounds good, what does the malto do? besides add carbs. i like the idea of the oarge zest, looking to do my first cider soon. i might jusdt do apple juice a 1/lb of steeped pale malt oarange zest and .25oz cascade
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The maltodextrin I think adds a bit more body & mouthfeel. The other ciders I've made were too thin, and I think this works well.
__________________
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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09-02-2011, 08:00 PM
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#4
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Member
Join Date: May 2011
Location: Nottingham
Posts: 98
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I am right in thinking that .2lb is around 90grams?
To me that seems allot,
What the taste like at the end ? 
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09-03-2011, 01:21 AM
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#5
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Senior Member
Join Date: Mar 2009
Location: Denver
Posts: 827
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Quote:
Originally Posted by renshaw
I am right in thinking that .2lb is around 90grams?
To me that seems allot,
What the taste like at the end ? |
It must have been .2 ounces, that is a lot. It came out with way too much cloves, but decent otherwise.
__________________
Some stuff I've made: Odell's 90 Shilling Clone, Abbey Weiss Pottsville Common, Simple Mead, Dry Dock Apricot Blonde Clone, Rye IPA, Maibock, Scrapper's Quaffable Irish Red, Short Sleep Blueberry Ale, Lazy Magnolia Pecan Nut Brown Ale Clone, Graff, Apfelwein, Cascades Orange Pale, Orfy's Mild Ale, Vagabond Gingered Ale
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05-03-2012, 06:17 PM
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#6
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Junior Member
Join Date: Mar 2012
Location: Plymouth
Posts: 2
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Is it .2lb or .2 oz of pepper or anise?
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