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  1. #1
    Join Date
    Feb 2001
    Location
    Enfield,Ct.
    Posts
    469

    Default Have Cider---------Need recipe

    I'm picking up 10 gals of cider in 2 days and could use a couple of recipes.

    I would like to make 5 gals of hard cider,not to dry and 5 of a cyser with a few spices(but not apple pie!)

    I have Lalvin D 47 and71b-1122 and an ale yeast,Safale us05.

    Any suggestions?

    Thanks,Jack

  2. #2
    Join Date
    Oct 2004
    Location
    Lyons, CO
    Posts
    3,031

    Default

    Check out the Intro for information on dialing in the sweetness of a finished mead:
    http://www.beesource.com/bee-l/bulletinboard/meadintro.htm

    D-47 and 71-B have similar alcohol tolerances, around 14% if I recall. Apple juice tends to be around 1.035 to 1.045, but you'll want to measure it. Then convert to GUs, add honey to bring total GUs to a couple percent or so over the alcohol tolerance of the yeast (depending on how sweet you're looking for), and it'll finish up right near where you want it.

    Spices: I like clove in tiny amounts and maybe some nutmeg. It's your mead, do it the way you dig it! Try making a tincture to allow you to add the spice exactly to taste to the finished mead, no guesswork! Plus better aroma.
    Bees, brews and fun
    in Lyons, CO

  3. #3
    Join Date
    Feb 2001
    Location
    Enfield,Ct.
    Posts
    469

    Default

    Using Ben's advice,I created 2 recipes.

    OG of cider 1.048 ph 4.2(aprox)

    1st batch 11/5 shooting for 10% alc
    5 gal.juice
    juice of 1 lemon
    2lb 4oz raspberry puree (thawed,frozen raspberries,in blender,no added sugar)
    3 lbs honey
    2 1/2 tsp pectinase
    2 1/2 tsp DAP
    2 pkg Safale US 05 sprinkled on top
    OG 1.064

    11/13 No airlock activity-30 sec
    racked into 5 gal carboy reserved 1 12oz bottle SpG 1.005
    lightly sweet,fruity taste

    2nd batch 11/5 Tried to bump up OG by increasing honey to 4 lbs,still shooting for 10%
    5 gal juice
    juice of 1 lemon
    4 lbs honey
    2 1/2 tsp pectinase
    2 1/2 tsp DAP
    2 pkg Lalvin D-47 sprinkled on top
    OG 1.066

    11/13 No airlock activity-30 sec
    racked into 5 gal carboy reserved 1 12oz bottle SpG 1.000
    tart,crisp.appley flavor

    Comments--both batches
    No sulfites
    aerated both batches first day by pouring back and forth between 2 containers until foamy ,aprox 8 times
    aerated both batches each day for 3 days with a Fizz-x,Wine agitator rod on a cordless drill ,high speed,for aprox 30 sec
    temp range 65-72
    should have checked ph of each batch but did not


    11/15 1 bubble-60sec batch 1
    no airlock activity for 60 sec. batch 2

    starting to clear

    Plan on keeping at room temp for about 2 wks,racking if clear,and placing in beer room in basement,presently 58 deg,for aging

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