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- Aug 24, 2020
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I've been experimenting with store bought juice to find recipes that are quick, easy, and delicious. I've come up with two, so far, that taste great and that I'm sure I can repeat with ease. This is my recipe for a simple Apple Cider. I plan on tweaking it in the future by adding tannin and/or acid blend to see how they change the flavor, but this is a delicious basic recipe on it's own.
That's it. I put the Nutrient and Energizer in the fermenter. I then aggressively pour half a bottle of juice, cap and violently shake the bottle and pour the remaining juice, repeat. I pitch the yeast dry and give it a stir.
OG 1.049
I racked to secondary after twelve days. Added K-Meta on 18th day, K-Sorb on 19th day. After 26 days, FG 1.001, I racked the cider on to the five cans of FAJC in the keg. I tapped the keg 31 days after I started this batch and I'm confident that I could have gone to Secondary after seven days, kegged after 14. The highest temp in my brew closet was 66 degrees, for the Primary, it was 71 degrees.
6.75 Gallons Great Value Apple Juice (9 - 96 oz bottles)
2 Tbls Yeast Nutrient
1 Tbls Yeast Energizer
1 Pkt Lalvin D-47 Yeast
5 Cans Great Value Frozen Apple Juice Concentrate (for sweetening)
That's it. I put the Nutrient and Energizer in the fermenter. I then aggressively pour half a bottle of juice, cap and violently shake the bottle and pour the remaining juice, repeat. I pitch the yeast dry and give it a stir.
OG 1.049
I racked to secondary after twelve days. Added K-Meta on 18th day, K-Sorb on 19th day. After 26 days, FG 1.001, I racked the cider on to the five cans of FAJC in the keg. I tapped the keg 31 days after I started this batch and I'm confident that I could have gone to Secondary after seven days, kegged after 14. The highest temp in my brew closet was 66 degrees, for the Primary, it was 71 degrees.
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