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Home > posts > 2013 > 12 > 20131207_191646_brew-c2-cider-again.html
Brew C2: Cider again
/posts/2013/12/20131207_191646_brew-c2-cider-again.html
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I brewed cider like last time using the following:
White House Apple Cider (From Walmart. No preservatives noted)
Old Orchard 100% Apple Juice Frozen Concentrate
Lalvin EC-1118 Yeast
My notes are below but I am filling in a lot of it (also note that the juice came in plastic so I was adding it to the glass)
Defrosted juice concentrate. Poured 3/4 cup into glass jug (through funnel).
Poured out 3/4 cup juice
Added about 1/3 of the juice onto concentrate. Shook the whole thing
Added another 1/3 and shook.
Added the rest and shook.
Took SG reading: 1.060
added 1/4 tsp yeast nutrient
added about 1/2 pack (actually, measured to 3.6 g so ~3/4 of the pack) yeast
I again decided to add the yeast without rehydrating since I was over pitching by enough
Shook the whole thing and put away
Took about 20-30 minutes. Would have been shorter had I not lostthe yeast pack and had to find it
Out of curiosity, I took SG readings on the juice and the concentrate. The juice was 1.050 and the concentrate was off the reading by a huge margin.
Note that this was also my first time using a refractometer so I used both that and the hydrometer. It has been 36 days since it was brewed.
Hydrometer, 1.001 @ fridge temp so 1.000 by Brewers Friend
Refractometer says 4.9 Brix
OG was 1.060 which, according to thisis 14.72 Brix
When I plug into the Sean Terrill calculator, it says that it is 1.0048 but alsos ays that 14.72 is below 1.060. So, I played with Sean Terrill's calculator to set the OG Brix to 15.33==>1,060. Then, it says FG is 1.0042.
Using 1.060-->1.000 igve 7.88% ABV. Using 1.060--->1.0042 in Brewers Friends gives 7.2% ABV. 15.33-->4.9 on Sean Terrill gives 7.35 % ABV
10.8cm so 0.95 gal. I'll do 8x12oz and 1x22 oz
Carb to 2.75 vol with temp at 65
0.95oz dextrose and 0.86 oz sucrose. I used surcrose
Had to stir more to get the sucrose to dissolve but not a big deal.
Packaged all just fine. Ready on 2014-02-02
Original WP Post ID: 6989
Original WP Pub Date: 2013-12-07_191646