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No Profile Selected |
5 Gal |
6.09% |
0 |
1.052 |
1.005 |
1.05°L |
All Grain |
23 |
Beer
0 |
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Title: Blackberry Cider |
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| Boil Size: 1 Gal |
Boil Time: 60 |
Boil Gravity: 1.258 |
Efficiency: 70 |
Mash Thickness: 1.3 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 10/16/2019 04:28 PM |
Notes: Now to pitch up some yeast. Heat one cup of water to boiling. Turn off heat and add yeast nutrient (this will stink, sorry). Let cool to around 80-100F and then add pectic enzyme (optional). Pour mixture into your clean, sanitized fermenter. Transfer must (juice) into fermenter and pitch your yeast. Use about one packet of yeast per 5 gallons of must. Too much yeast is better than not enough. Use yeast nutrient according to your package directions (wyeast says 1/2 tsp per 5 gallons, others say 1/2 tsp per gallon). Use about 1 tsp pectic enzyme per 5 gallons of must (optional).
2.5 tsp. potassium metabisulfite
2.5 tsp. potassium sorbate
Use the standard amount of 1?2 teaspoon of potassium metabisulfite for a 5-gallon (19-L) batch to stabilize the cider, along with 3?4 teaspoon of potassium sorbate to prevent the residual yeast from fermenting the sugar you add to sweeten your cider. |
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