Providential Sour Cider

[ProvCiderCo]

Hi all ... long time, first time yadda yadda yadda

Here is a nice little refreshing cider I put together over the past three weeks:

Original Recipe

5 Gallon Cider Blend (from D.L.M)
1 Packet Cotes de Blanc Wine Yeast
Yeast Nutrient
8 oz Corn Sugar
8 oz Brown Sugar
8 oz Water

Original Gravity = 1.070

Ferment for 2 days at 72-75 degrees
Move ferment for 4 additional days at 60-65 degrees
Stop ferment at 1.010 (slight sparkling/off-dry taste)

Campden Tabs to 50ppm
Let sit for 8-12 hours

Rack to secondary ferment
Add: 10 oz Mango, 20 oz sour cherry's (with pit), handful of mixed blueberries, blackberries, strawberries and pineapple

Let ferment for 1 additional week

Dry Hop: 2 oz New Zealand Motueka, .5 oz Slovenian Bobek, .25 oz Hull Melon, .25 oz Hallertau in Mesh Bag
Let Dry Hop for 3-5 days

Rack to bottling
Campden Tabs to 100ppm

Final Gravity = 1.010
Alcohol By Volume = 7.5%

Tasting Notes:

Nose: Hops, earth, grass, orange
Clarity: Off clear, no yeast or hop particles
Carbonation: Still, but slight tongue-feel
Taste: Smooth alcohol up-front, sour in middle (orange, strawberry, earthy cherry), clean ending, some spice on swish/with air

 

[bucketnative]

Interesting recipe.

Love the Foolproof glass.