With special thanks to a few others who gave me the inspiration. (You know who you are.)
- This one requires patience.
4.5 Gallon Faux Ice Cider Recipe
Last batch notes for reference.
Cider– 2023 – Faux Ice Cider [Blueberry]
- 24 Cans Great Value FAJC $40, 1.5 Gallons Apple Juice $7.50, Yeast $4, Fruit $20 (~ $1.75 a 12 ounce bottle 4 Gallon)
- OG 1.124 – FG 1.024 = 0.100 *131.25 = 13.1 ABV
- 2-5-23 Pitched 2 Packet Premier Cuvee Yeast (Dry) - Didn't have any D47
- 2-5-23 - 5pm Added 24 Cans FAJC to 1.5 gallons Apple Juice = 1.124 OG (Juice Alone 1.052)
- Aerated by mixing hard for 120 seconds and placing an airlock.
Placed in the basement @ 62 Deg F – Yeast look like they got started well at 9pm
- 2-21-23 - SG 1.086 Tastes good, no fusels.
- 3-13-23 – Still working SG 1.048
- 3-17-23 - Added 6 Pounds Blueberries
- 3-28-23 – SG 1.036 – Racked from fruit and added KC Super Kleer. Very small amount of Lees, still cloudy.
- 4-6-23 – Added 2 oz vanilla - Enhances the flavor
- 5-31-23 - SG 1.024 - Racked from lee’s, Pasteurized and labeled
- Taste at bottling: VERY GOOD! – Will be great in 6 months!
- 11-14-23 – Tastes GREAT! - Dangerous – Very good flavor.!
- This one requires patience.
4.5 Gallon Faux Ice Cider Recipe
- 2 packs (10g) D47 Yeast started 12 - 24 hours with Go-Ferm in a similar gravity Must as the batch.
- Target 1.135 OG with 20 to 25 cans FAJC & 1.5 - 2 gals AJ (Adjust Juice or FAJC to hit your target OG) for a total volume of just over 4 gallons
- Aerate the must well just prior to pitching Yeast
- Pitch the Yeast.
- 4tsp Fermaid-O at Yeast Pitch - No additional SNA required (optional. )
- Bring it to the basement - running at 62 Deg F (No releasing CO2 or aeration required - Just leave it alone)
- Should be ready for cold crashing in 8-12 weeks
- Looking for an ABV in the low to mid 13% range. Target FG near 1.025 to 1.035 FG.
- Optional – Add 3 - 5 Pounds Fruit prior to clarifying
- 5 grams Opti White Booster Blanc
- Clarify using KC Super Kleer, Pectin Enzyme if needed and Cold crash (MN Winter will help.)
- Bottle in beer bottles and crown caps.
- Pasteurize immediately after bottling to Kill any remaining yeast.
- lots of excess sugar so you need to do something to get rid of them if any are left.
- I don't use the chemicals to inhibit them but you could.
- Makes a “Still” sweet Cider and with 6 – 12 months of age is amazingly smooth.
Last batch notes for reference.
Cider– 2023 – Faux Ice Cider [Blueberry]
- 24 Cans Great Value FAJC $40, 1.5 Gallons Apple Juice $7.50, Yeast $4, Fruit $20 (~ $1.75 a 12 ounce bottle 4 Gallon)
- OG 1.124 – FG 1.024 = 0.100 *131.25 = 13.1 ABV
- 2-5-23 Pitched 2 Packet Premier Cuvee Yeast (Dry) - Didn't have any D47
- 2-5-23 - 5pm Added 24 Cans FAJC to 1.5 gallons Apple Juice = 1.124 OG (Juice Alone 1.052)
- Aerated by mixing hard for 120 seconds and placing an airlock.
Placed in the basement @ 62 Deg F – Yeast look like they got started well at 9pm
- 2-21-23 - SG 1.086 Tastes good, no fusels.
- 3-13-23 – Still working SG 1.048
- 3-17-23 - Added 6 Pounds Blueberries
- 3-28-23 – SG 1.036 – Racked from fruit and added KC Super Kleer. Very small amount of Lees, still cloudy.
- 4-6-23 – Added 2 oz vanilla - Enhances the flavor
- 5-31-23 - SG 1.024 - Racked from lee’s, Pasteurized and labeled
- Taste at bottling: VERY GOOD! – Will be great in 6 months!
- 11-14-23 – Tastes GREAT! - Dangerous – Very good flavor.!
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