Eden, a spirited adventurer, discovered a hidden orchard of unusually bitter apples. Undeterred by their unpleasant taste, she used her alchemical spirit and culinary intuition to craft a unique cider. After weeks of experimentation, she emerged with a sparkling concoction that transformed the apples' bitterness into a complex, crisp, and dry flavor. The cider's fame spread rapidly, captivating palates and turning the once-obscure orchard into a beloved destination. Eden's ingenuity and the cider's extraordinary taste made her a legend among apple lovers everywhere.
cheers #makehappy #enjoyresponsibly #searchingforEden
Written by Jimmy from BeerCo.com.au in Search of Eden!
VITAL STATS:
- Batch Size: 20.5 Litres
- Boil Time: N/A
PROPERTIES:
- OG: 1.042
- FG: 0.998
- ABV: 5.8%
- Colour: 10.6 EBC
- Efficiency: 72%
FERMENTABLES:
AMOUNT |
FERMENTABLE |
USE |
TIME |
COLOUR |
|
1 L |
Fermenter |
- |
30 EBC |
|
|
1 Kg |
Fermenter |
- |
2 EBC |
YEAST:
SafCider™ AC‑4 Fermentis by Lesaffre (Dry) 1 x 5g Sachet
AIDS:
1 x Mangrove Jack's | Cider Yeast Nutrient | 14g Sachet
METHOD:
1. Grab a pot and fill with 1 L of water. Bring to a boil before adding 1 kg of Dextrose - Continuously stir till the dextrose has completely dissolved. Take off the heat and allow the mixture to cool.
2. Fill your fermenter/ brew bucket with approx. 17.8 L of water. Pour in 1 L of Apple Cider Concentrate as well as the now cooled dextrose infused water. Stir to combine with clean and sanitised brewing spoon.
3. Aerate the must and pitch a packet of SafCider™ AC‑4 Fermentis by Lesaffre. Ferment between 18°C - 24°C.
4. 24 hours after pitching the yeast open your fermenter and degas (gently stir) the cider. Now open the 1 x Mangrove Jack's | Cider Yeast Nutrient | 14g Sachet and distribute the entire contents into the cider. Aerate for 1 - 2 mins.
5. Degas your cider 12 hours after adding the yeast nutrients. Do not open the fermenter (unless taking gravity readings) after this point as you risk oxidization.
6. Once you have confirmed your cider has finished fermentation via a gravity reading of ≤ 1.000 or 2 weeks have passed since pitching the yeast you can proceed onto bulk priming and bottling or kegging your cider.* Aim for a carbonation level of 2.5 - 2.8 volumes of CO2.
7. Optional: Add some blavours or vlavours of your choice into the botting bucket or keg before racking your cider on top of it
*Alternatively, you could skip bulk priming and use Mangrove Jack’s Carbonation Drops while bottling your cider to achieve carbonation instead.