
Pinto's Sui-Cider
4l 100% Apple Juice (Contrate)
1.8kg Dextrose (Brewing Sugar)
1 Large Mug Strong Tea
1Tsp Pectolase
1.5Tsp Yeast Nutrient
Gervin GV-4 (Purple) Yeast - ESSENTIAL
Instructions
Heat 1l of Apple juice and dissolve 500g of dextrose in it - pour into 10L fermenter with the remaining 3l of juice and large mug of stewed tea - allow to cool to 20-25 deg c. Prepare small glass of tepid water, dissolve pectolase and nutrient as directed, add to apple juice.
Prepare GV-4 as directed and pitch into juice @ 20 deg - set aside for 48 hours to allow fermentation to start. Meanwhile, boil 2l of water and dissolve remaining 1.3kg of dextrose in it. Allow to cool (and i'd reccomend storing it in the fridge) Must be gervin GV-4 - other yeasts dont have the alcohol tolerance (and turbo yeasts would produce too many off flavours)
Now.... we could get technical here on the next steps, but I did the following. I let the fermentation run until it showed visible signs of slowing down, then added 1/3rd of the sugar syrup to the mix and left it for another 3-4 days - then repeated until all the syrup was in and left it again until it showed signs of slowing right down. My records say that at an SG of 1.012 on day 22 I racked it and bottled it into PLASTIC 500ml bottles and just kept an eye on it to make sure it didnt overpressure (wasnt confident i couldn't get it to accept priming sugar) - turns out it finished at between 1.006 and 1.008 (this is a cider remember - normally goes sub-1.000) so was fairly sweet with a light carbonation.
OG: 1.142
FG : 1.008
ABV : 17.9 - 18.1%
Drinking Notes : POTENT Fizzy apple wine..... more than 500mls can cause dizzyness, loss of conciousness and probably, death

