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Old 03-22-2009, 02:55 PM   #1
sceneater
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Feb 2009
Gainesville,Fl
Posts: 12
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Recipe Type: Extract Yeast: Red Star Montrachet Yeast Starter: Nope Additional Yeast or Yeast Starter: None Batch Size (Gallons): 4 Original Gravity: 1.058 Final Gravity: 1.002 Boiling Time (Minutes): None Color: Blush Primary Fermentation (# of Days & Temp): 3 Weeks at 70-72


Cherry Bomb Cider
4 Gal Whitehouse 100% Apple Juice
3 cans Old Orchard Premium Pom/Cherry Concentrate
3 Quarts spring water
1lb Domino sugar

Mix in carboy. I recommend adding the sugar a little at a time so it mixes/dissolves. Rehydrate yeast, pitch, wait. I kegged mine after 3 weeks in primary.

This cider finishes dry and has some tartness. I haven't tried it fully carbed yet but it was super good already. It has a nice cherry apple after taste. It should be fully carbonated by tomorrow so I will repost then.

 
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Old 04-09-2009, 03:02 PM   #2
sceneater
Recipes 
 
Feb 2009
Gainesville,Fl
Posts: 12
Liked 1 Times on 1 Posts


I've tried the cider again and it's real tart. I like it. We've now over carbed it so it's still a little weird. Gonna let the keg warm up and try again.
__________________
Primary:Brickhouse Extra Pale Ale

Secondary:

Bottled:Southern Sweet Cider

Kegged:Cherry Bomb Cider, Southern Sweet Cider,
Double Chocolate Milk Stout

On Deck:
Smuttynose Imperial Stout clone, None More Black Vanilla Stout, BCB IPA, Southern Sweet Cider

www.myspace.com/motleybrewfl

 
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Old 04-11-2009, 01:34 PM   #3
like2brew
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Feb 2009
southern maine
Posts: 58

sounds good. three weeks in primary sounds good to for a quick turnaround.

 
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