68-72°FDrPiglet, What temperature are you fermenting yours at with the S-04?....
68-72°FDrPiglet, What temperature are you fermenting yours at with the S-04?....
Since creating this recipe I've refined it.
4 gallons of apple juice
1 gallon pineapple juice
¼ tsp ground clove
7oz molasses
18 oz cover or orange blossom honey
Heat 1 gallon of apple juice, DO NOT BOIL. Combine honey and molasses in hot juice.
While waiting for juice to heat combine apple juice, pineapple juice and clove in a fermenter.
Once the honey and molasses are thoroughly combined, pour juice/honey/molasses mixture in to the fermenter.
Crush 5 Camden tabs and add to the juice. Cover with a towel and let it sit for a day.
O.G. Should be about 1.065.
Make a year starter with Safale S-O4 and pitch. Leave in primary for 10 days then rack to secondary. Gravity should be about 1.022
Leave in secondary for a month then rack again. Gravity should be 1.000.
At this point you can bottle it as a still dry cider or you can back sweeten for a medium sweet carbonated cider.
I use 6 cups brown sugar added to 12 ounces hot water.
IMPORTANT SAFETY NOTE: If you re-sweeten for carbonation you have to pasteurize the bottles so they don't explode.
Since creating this recipe I've refined it.
4 gallons of apple juice
1 gallon pineapple juice
¼ tsp ground clove
7oz molasses
18 oz cover or orange blossom honey
Heat 1 gallon of apple juice, DO NOT BOIL. Combine honey and molasses in hot juice.
While waiting for juice to heat combine apple juice, pineapple juice and clove in a fermenter.
Once the honey and molasses are thoroughly combined, pour juice/honey/molasses mixture in to the fermenter.
Crush 5 Camden tabs and add to the juice. Cover with a towel and let it sit for a day.
O.G. Should be about 1.065.
Make a year starter with Safale S-O4 and pitch. Leave in primary for 10 days then rack to secondary. Gravity should be about 1.022
Leave in secondary for a month then rack again. Gravity should be 1.000.
At this point you can bottle it as a still dry cider or you can back sweeten for a medium sweet carbonated cider.
I use 6 cups brown sugar added to 12 ounces hot water.
IMPORTANT SAFETY NOTE: If you re-sweeten for carbonation you have to pasteurize the bottles so they don't explode.
I was really interested in the pineapple over everything else, so I kept it simple:
12 oz pineapple juice
0.4# brown sugar
pinch of nutrient
pectic enzyme (appropriate amt for 1 gal)
Notty for the yeast
Primary was done in about four weeks. IIRC, I ended up letting it sit a couple more weeks just because I couldn't find time to bottle. BUT when time presented itself I bottled with FAJC to taste (my taste testers like their ciders SWEET) and let it carb.
I normally pasteurize, but I just put it in the fridge and it was gone in NO time, so no worries there.
I'm intrigued to try molasses: I use so much brown sugar in my cider I'd be interested to see what really kicking that flavor up would do. Cloves are just SO potent, and I've had recipes (cooking, not brewing) get ruined by the stuff, so I'm hesistant on that one.
But like I said, just playing it simple, this stuff is GOOD. The amount of pineapple kick that it gets from only a 10% pineapple juice addition is more than any other juice I've ever used.
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