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Bintz's Bump Hard Cider (BC)
Fruit Beer • Extract • 5 gal
It is always worth making as much cider as you can afford. The local orchards are only pressing cider for a few months.
November 12, 2007 11:56am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Light Brown Sugar
Light Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 5gal
unpasteurized apple cider with no preservatives -(omitted from calculations)
unpasteurized apple cider with no preservatives
- .25tsp
potassium metabisulphite -(omitted from calculations)
potassium metabisulphite
- 8oz
raisins -(omitted from calculations)
raisins
-
White LabsWLP001California Ale
White LabsWLP001California Ale
This yeast is famous for its clean flavors, balance and ability to be used in almost any style ale. It accentuates the hop flavors and is extremely versatile.
Notes
Hard Cider using Bayne's fresh cider from Freeland, MI on 18 Sept 2007. Put 8 oz of Jamaican overproof (126) rum together with 3 cinnamon sticks and 6 cloves in a beer bottle for 3 weeks. Strain and add when bottling. Added 1/4 tsp of potassium metabisulphite to 5 gallons of cider and left for 24 hours. Pitched solid 3 quart starter. Aerate must well. Ferment at 65-70F Add raisins and brown sugar after primary is going strong. Mix both in 1 quart of water, slowly bring the temperature up to 160F and hold for fifteen minutes, then add this mixture directly to your must. After 3 weeks, rack to a secondary and let it ferment for another 2 months. Optional: pectin enzyme 1/4 tsp 1 tsp yeast nutrients Prime with 3/4 cup of corn sugar and some new yeast. OG: FG: 1.000
Style (BJCP)
Category: 20 -Fruit Beer
Subcategory: A -Fruit Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.009 | 1.026 -1.120 |  |
| Terminal Gravity: | 1.002 | 0.995 -1.035 | |
| Color: | 8.0 SRM | 1 -50 | |
| Alcohol: | 0.9% ABV | 2.5% -14.5% | |
| Bitterness: | 0.0 IBU | 0 -100 | |
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