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Cider Batch 1

In Brewing on 2012-02-26 by petervk

So, Art Smit, Peter Scholtens and I made some Cider in January and I wanted to document what we did.

Purchased:

  • 15 gallons of pasteurized, but with no preservatives added, cider from Drummond Farms in Flamborough/Waterdown in 1 gallon jugs
  • 1 package of Fermentis S-04 Yeast (pdf)
Total cost: ~$80

Process:

  1. Created starter by sprinkling dry yeast into 1 gallon of room temp cider and let ferment for 1 day.
  2. Split starter into 3 carboys and add remainder of yeast.
  3. Allow to ferment in basement laundry room for ~2 weeks.
  4. During bottling add dextrose to ferment 1/3 of volume to 2.75, 2.0, and 1.75 volumes of CO2.
  5. Allow to bottle condition for two weeks.

Results:

  • Cider apparently ferments dry so we shouldn’t have added near as much sugar. We used a chart for beer that assumes that at bottling all or most of the fermentable sugars are consumed. We should have taken the specific gravity of the cider and used that to calculate the remaining sugar and only supplement with dextrose. We didn’t explode any bottles, but the caps are very domed, if you open the bottles fast an inch foams out of the bottle, and it is like drinking champagne.
  • Very cloudy. We should potentially add a clarifying agent next time to help settle the haze.
  • It tastes delicious and we will definitely try it again some time!
  • If I remember correctly it made about 160 stubbies, so cost per bottle is about $0.50.