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Crystal malt in turbo cider

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Crystal malt in turbo cider

Postby Laripu » Fri Apr 21, 2017 2:00 am

The goal .... slightly sweet cider, without post-fermentation sweetening.

I had the idea to make a small 11.3L (3 US gal) batch turbo cider like this:

* 3 US gallons (11.3 L) apple juice
* 1 lb (454g) crushed 10L crystal malt, steeped at 155°F for 30 minutes in 2 L water.
* 0.25 lb (113g) light DME
* 3 tsp grape tannin
* 3 tsp yeast nutrient
* Windsor, 1 pack, rehydrated.

There's obviously more than 11.3 litres there, so the I'll use a 19L primary FV, and after primary fermentation is done, it will be siphoned into an 11.3 litre secondary FV. I assume there will be some left, to go into a small jug in the fridge for some sneaky tasting.

I expect OG 1.055, FG 1.006, ABV 6.5%, and I'm hoping for a little residual sweetness from the crystal. (After I thought of it, I looked it up and it seems like it's a pretty common idea.)

I chose Windsor for the low attenuation.

Any comments / ideas / warnings / quibbles / hectoring ??
Planned: Turbo cider with crystal malt.
Bottled: "XX", blond ale. 1.064, 33 BU
Tertiary FV: "Old 11-ish" Ginger braggot ~ 11% abv
Drinking:
1. "Old 11-ish" Ginger Cyser ~1.082 10.5% abv
2. "Paradise" dry mead. Orange blossom honey from Dade City, Florida 1.074, 9.8% abv
3. "UK Wolfe Porter" 7% abv, 35 BU.
4. "Cats & Myces", blond ale, 1.070, 6.6% abv, 33 BU
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Re: Crystal malt in turbo cider

Postby k1100t » Fri Apr 21, 2017 10:28 am

Have you considered keeving to make a naturally sweet cider...? Not sure if it's possible with concentrated apple juice mind...
http://www.cider.org.uk/keeving.html
I like beer --- Currently rebuilding the brewery, this time with stainless... --- http://beer.bobarnott.com/
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Re: Crystal malt in turbo cider

Postby Laripu » Fri Apr 21, 2017 12:26 pm

k1100t wrote:Have you considered keeving to make a naturally sweet cider...? Not sure if it's possible with concentrated apple juice mind...
http://www.cider.org.uk/keeving.html

I think it isn't possible with juice. The article talked about using pectin from apple solids. The juice I'm going to buy isn't concentrated, but it is filtered, so there won't be a cap ("chapeau brun"), and much less pectin.

Florida, where I live, isn't an apple growing area. Here, apples are things you get at a supermarket. Quebec, in Canada, is where I originated, and they do grow apples and have a cider tradition. I remember sweet carbonated cider from when I was a teenager (and dinosaurs walked the earth ;)). I have no idea how they did it, but I suspect that stabilizers and artificial carbonation were employed.

But the article was interesting and I'd never heard about it before. I'm always ready to learn something new. :)
Cheers.

Have you tried it?
Planned: Turbo cider with crystal malt.
Bottled: "XX", blond ale. 1.064, 33 BU
Tertiary FV: "Old 11-ish" Ginger braggot ~ 11% abv
Drinking:
1. "Old 11-ish" Ginger Cyser ~1.082 10.5% abv
2. "Paradise" dry mead. Orange blossom honey from Dade City, Florida 1.074, 9.8% abv
3. "UK Wolfe Porter" 7% abv, 35 BU.
4. "Cats & Myces", blond ale, 1.070, 6.6% abv, 33 BU
User avatar
Laripu
It's definitely Lock In Time
 
Posts: 6228
Joined: Sun Jun 29, 2008 4:24 am
Location: Tampa, Florida, USA

Re: Crystal malt in turbo cider

Postby k1100t » Fri Apr 21, 2017 1:59 pm

Laripu wrote:Have you tried it?


Yes, I've got about 100 litres of keeved cider from 2014 still to drink. The process was relatively easy, although I think I left it on the yeast for a bit too long. It's certainly sweeter than my normal, ultra dry, stuff!

Cheers,
I like beer --- Currently rebuilding the brewery, this time with stainless... --- http://beer.bobarnott.com/
User avatar
k1100t
Piss Artist
 
Posts: 127
Joined: Sat Apr 24, 2010 12:59 am
Location: West Wratting


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