Recipes:Hard Apple Cider with Spices

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Recipe Name

  • Brewer: User:Chris Panichas
  • Recipe Type: All-Grain/Partial-Mash/Extract
  • Batch Size: X Gal
  • Original Gravity: 1.053 SG
  • Final Gravity: 1.009 SG
  • SRM: 0
  • IBU: 0
  • Brewhouse Efficiency: XX%
  • Boil Time: 0 Minutes

Grain/Extract/Sugar

Grain/Extract/Sugar
Amount Name
5.0 gal 100% Apple Juice from concentrate
1 Lb C&H Pure Cane Sugar (golden Brown)

Additional Additions

  • 0.5 tsp Cinnamon, ground
  • 0.5 tsp Nutmeg, ground
  • 3 whole Cloves
  • 1 tsp Acid Blend @ kegging
  • 1 tsp Grape Tannin @ kegging
  • 0.75 cup Corn Sugar, prime

Yeast

1 packet Danstar Nottingham Ale Dry Yeast, Rehydrated in 4 oz. water heated to ~104°F.

Directions

  • Must Preparation

Sanitized 6.5 gallon carboy and funnel. Heated 1 qt. juice with sugar to ~180°F and held for ~15 minutes; put mixture in fridge to cool. Poured juice and juice/sugar mixture into carboy, and pitched yeast. Capped and rocked carboy to mix.

  • Spice Preparation

Mixed spices in ~2 oz. of clear rum, and let sit (covered) until kegging day.

  • Fermentation

Fermented at 66°F for 2 weeks

  • Bottling/Kegging

Boiled priming sugar in 1 pint of water for 15 minutes; cooled. Poured spice mix (liquid only, leaving sediment behind) into keg. Added grape tannin and acid blend to keg. Racked cider into keg and sealed. Added priming solution. Shook keg to mix ingredients.


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