Friday, April 17, 2015

Baby Maker Cider

So time to post again, I have had a few brews since last posting, but I think this is one of my cider favorites. Whats with the name you ask? If you drink it, it doesn't seem like its alcoholic until it hits you. At a whopping 7.6% this one will sneak up on you, just like the surprise that sneaks up on you 9 months after you drink this. I was actually surprised that my best hard cider to date was made with Motts Apple Juice, after trying numerous attempts with local New England Ciders from many orchards. However looking back it is clear to me now that the consistency in the Apple Juice will bring about the ability to perfect the recipe. This is version 1:

ABV: 7.4%
OG: 1.068
FG: 1.011

5.5 Gallons Motts Apple Juice
2 lbs Dark Brown Sugar
1 lb Honey
1 lb Turbinado Sugar (Raw sugar)
US-05 yeast

Back Sweetening:
0.5 Gallons Motts Apple Juice
5 Campden Tablets
3 tsp Potassium Sorbate
1 lb Dark Brown Sugar
1/2 lb Honey
1 Tbsp Cinnamon
1 packet of unflavored gelatin

Take 0.5 gallons of the Motts, and heat it to 120F, while melting all the sugar into it. Pour the other 5 gallons into a fermentor and then pour the half gallon with dissolved sugar into the fermentor, and swirl it around to bring the temperature down then add the yeast.

Ferment for 2 weeks at 62 degrees.

I used gelatin to clear it mix 1 packet of unflavored gelatin in 0.5 gallons of Motts Apple Juice. Additionally add the campden tablets, potassium sorbate, sugar honey and cinnamon to 150F. Make sure not to go over or you risk the gelatin solidifying. Splitting the batch in half into 2- 5 gallon fermentors, carbonating at 12 PSI for a week.

Tasting Notes: Pleasantly Tart, remnants of the original Motts Juice. The back sweetening balances out the tartness, but is not overly sweet. the honey and dark brown sugar mixed with the cinnamon make it almost like a carmel hard apple cider.