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Malted Cider Recipe
Just kegged this up and it was so good I thought I'd share it with all you guys.
5 gallon batch
OG: 1.048
FG: 1.006
SRM: ~9
1 lb Extra Light DME
.50 lb Crystal 120L
4 gallons of apple juice
Montrachet yeast
Steep Crystal malt in a little over a gallon of water at around 150F for 20 minutes or so.
Remove grain bag and add 1 lb of DME. Bring to boil for 15 minutes or so and cool to 70F.
Pour into a 5 gallon carboy and add 4 gallons of room temperature apple juice.
Pour rehydrated yeast into cider.
Stick it in a closet and forget about it for months. Bottle/keg when clear.
I'm kegging mine and am going to force carb it because I like my ciders sparkling but I'm sure a still version would be just as tasty. It's cheap and takes almost no effort at all. Enjoy!
man, I'm gonna have to remember to try this.
that needs to be some kind of preservative free apple juice right? maybe the pasteurized only kind? frozen?
Thanks
ID
Irondavy wrote:
that needs to be some kind of preservative free apple juice right? maybe the pasteurized only kind? frozen?
Thanks
ID
I've used the regular Motts or grocery store brands. I always check the ingredients and off the top of my head I think it says: ''apple juice, sugar, ascorbic acid". I think all apple juices list these 3 ingredients and don't worry about the ascorbic acid, its just Vitamin C.
I have used frozen concentrates with apple juice before when I made a larger cider and had decent results but I didn't add any DME or specialty grains and it fermented pretty dry, like below 1.000. I think this cider retains a lot of apple flavor because there's still some sweetness left.
A buddy of mine used DME in making a cider and really liked it. It seems like a good way to leave a bit of residual sugar behind to me, but I haven't tried making a batch that way myself.
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