Originally Posted by bestes
Yea, thats what i was talking about. I just bought the 6 gallons of fresh orchard cider. Ive heard about campden tablets to kill off the wild yeast, then pectin enzyme to remove haze, and tannin to add bitterness, as well as an acid blend, yeast nutrient. All before even pitching the yeast. This is what i have read so ar. Im just a little diluted with info and don't want to screw up my cider
This recepie is from a good friend of mine, and it's my first recepie of the Cider Season (starting it tonight). Hope it provides some info and inspiration!
Here is the cider recipe for the Cinnamon flavoured Club brew:
Had it on the FOCCT.com website under recipes.
Cider: Fresh Apple Cider
Additions: Brown Sugar Syrup, Maple Syrup, Toasted Oak, Cinnamon Extract, Gypsum
Yeast: Fermentis Saflager S-23
Amount Ingredient When
6 gal Fresh Apple Cider Brewday
4.0 pH Gypsum
4 cups Brown Sugar Syrup
1 cup Maple Syrup
2 packs Saflager S-23 Ale Yeast
To taste Toasted Hungarian Oak 1/2oz 2 Weeks (post fermentation)
4 oz Cinnamon Extract 5 Weeks
Starting with 6 gallons of cider, adjust the pH to 4.0 using gypsum. Heated 2 lbs of dark brown sugar and 1 qt of water to make a brown sugar syrup, and added 4 cups of that to the cider. Added 1 cup of fresh maple syrup. Pitched two Saflager S-23 packages of yeast and fermented at 55F.
Racked into a carboy after two weeks of primary fermentation. Added 1/2 oz. of medium toasted hungarian oak chips. Conditioned at 50F.
The cinnamon extract can be prepared ahead of time and can sit depending on how strong you want the flavor to be. The extract was made by soaking 6 cinnamon stick in 2 cups of vodka for 4 weeks. This step would be a good time to make it.
After a week of secondary rack the cider into a clean carboy for clarification. You can choose to transfer the oak chips or leave them behind but we chose to transfer them. Add sparkolloid powder for clarification at this step.
After 3 weeks add 4 oz. cinnamon extract while it conditions. It is important to give the cider time with the extract so it can blend in and meld with the other flavors.
Bottled after 6 weeks.