ClimberRGM
Member
- Joined
- Jun 21, 2016
- Messages
- 6
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To make 5 Gallons of cider.
x1 Samsons West Country cider kit
x1 Nottingham yeast
x3 1.5L of Fresh pressed apple juice (Sainsburys)
20g of smoked oak chips
and top up with enough sugar to give a starting gravity of 1.075
So start the cider as instructed on the kit, but only add total amount of water required, minus 4.5L. Then add the 4.5L of apple juice and sugar stir! Take a gravity reading to make sure you're bang on 1.075.
Prep your Nottingham yeast and pitch it.
Seal your fermentation vat with an airlock and leave for one week.
Then add 20g of your prepped smoked oak chips.
Reseal and leave for 2 weeks.
During this time I had my vat out in the garage (start of august) and temperatures were a stable 15 degrees C during the night and about 17 during the day.
After 3 weeks; rack off the cider in to a second 5 gallon vat, removing the lees and chips.
Top up with water so there's little to no air in the vat, seal up the new vat with a new airlock and leave for 3 months.
I waited until a week or 2 after the cider was exposed to minus temperatures before kegging.
The finished product was smooth, slightly sparkling medium cider. Good aroma and dangerously tasty. 8% final ABV
x1 Samsons West Country cider kit
x1 Nottingham yeast
x3 1.5L of Fresh pressed apple juice (Sainsburys)
20g of smoked oak chips
and top up with enough sugar to give a starting gravity of 1.075
So start the cider as instructed on the kit, but only add total amount of water required, minus 4.5L. Then add the 4.5L of apple juice and sugar stir! Take a gravity reading to make sure you're bang on 1.075.
Prep your Nottingham yeast and pitch it.
Seal your fermentation vat with an airlock and leave for one week.
Then add 20g of your prepped smoked oak chips.
Reseal and leave for 2 weeks.
During this time I had my vat out in the garage (start of august) and temperatures were a stable 15 degrees C during the night and about 17 during the day.
After 3 weeks; rack off the cider in to a second 5 gallon vat, removing the lees and chips.
Top up with water so there's little to no air in the vat, seal up the new vat with a new airlock and leave for 3 months.
I waited until a week or 2 after the cider was exposed to minus temperatures before kegging.
The finished product was smooth, slightly sparkling medium cider. Good aroma and dangerously tasty. 8% final ABV
