Recipe Type: All Grain Yeast: Cider yeastSN9 Yeast Starter: n/a Additional Yeast or Yeast Starter: Yeast Nutrient Batch Size (Gallons): 22 Litre Original Gravity: 1056 Final Gravity: 1003 IBU: n/a Boiling Time (Minutes): n/a Color: Gold Primary Fermentation (# of Days & Temp): 3 weeks 16C Additional Fermentation: n/a Secondary Fermentation (# of Days & Temp): 3 months 16-18C Tasting Notes: Fruity, sweet, hint of cinnamon and Vanilla.
( Very similar to Rekorderlig Winter Cider) I drink all year round
This is my recipe.
22 litres of Apple juice ( no sugar no preservatives) Homebrand is fine.
2 Vanilla beans
2 Cinnamon sticks
1/4 teaspoon of ground Cinnamon
Cider yeast 8g SN9
Yeast nutrient 1 gram per 5 litre
1 kilo of Dextrose
750 ml PET Bottles
Cut Vanilla beans down the middle
Steep Vanilla beans,cinnamon sticks and ground cinnamon in enough boiled water to cover in a small shallow dish. Steep until cool.
Pour Apple juice in fermenter, Room temp around 16C
Add dextrose and stir until dissolved.
Add spice mixture including the water and stir well.
Sprinkle yeast over surface and a light stir.
Add yeast nutrient and light stir.
Tight seal the lid and insert airlock.
Usual first OG usually around 1052
Ferment for 3 weeks , depending on room temp.
Final OG around 1000 - 1003
Bottle with 2 carbonation drops ( I use PET 750ml bottles) leave at least 5cm from top.
2nd fermentation 3 months. test to see that the PET bottles are firm to touch. Keep in a cool dry shaded place.
Let me know how you get on with yours Zengeek. Mine will be ready to bottle in a few days. The yeast nutrient makes the cider ferment quicker. I kept the room temp under 20C. reading 1006 and it is less than 2 weeks. I am looking for 1000 - 1003.