Sunday, March 3, 2013

#52 Hard Cider

Hard Ciders fermentingI wanted to create a hard cider for Saint Patrick's Day.  I waited too long so the options are now limited. My initial thoughts were to follow DayFlyer55's 5 Day Sweet Country Cider from HomeBrewTalk.  I was in a rush while making dinner so I skipped the Brown Sugar and went straight for the Molasses and Sugar.  I was just guessing and only decided to lookup the correct ratio now that I am writting down what I actually did.  The ratio for brown sugar is 1 cup sugar to 1 Tbs Molasses.  So, twice as much molasses as need.

My goal is to stop the fermentation as soon as we are below 1.04.  This should give us a sweet cider with 4.9% ABV.  Update:  It was a little too sweet.  So we let the cider go another day and then put it in the lagering fridge to have the yeast stop.  The final is a FG 1.034 and 5.7% ABV and 260 calories/12 oz.
13 frozen concentrate Giant brand Apple Juice
   (~4.875 gallons)
2 lbs Dominion Sugar
   (~3.8 Cups)
4 oz Grandmas Molasses
   (~8 Tbs)
2 Cinnamon Sticks
Munton's Gold

Hard Cider

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