Dry-hopped cider

December 2014

OG: ?????
FG: 1.000

Ingredients:

  • 5 Gallons organic apple cider
  • 2.5 tsp pectic enzyme
  • 5 tsp yeast nutrient
  • 1 packet of champagne yeast
  • 1 oz Citra pellets
  • 3/4 cup lactose
  • 1/2 cup corn sugar
  • Proceedure:

    Brew Day:

    Clean 6 gallon glass carboy and rack cider on top of the pectic enzyme.

    Add 5 tsp yeast nutrient to warm water and dissolve.

    Add packet of champagne yeast to the nutrient.

    Add a couple tablespoons of the cider to yeast mix.

    Let sit for about 3 hours at room temp.

    Pitch yeast mixture.

    Forget to take gravity reading...

    28 Days:

    Rack to secondary

    Notes: Has been sitting in a rather chilly closet, probably around 65 degrees. Fermentation didn't start up until a couple days after going into primary and dropped off about 2 weeks. Did not appear to be any suck back. Not a whole heck of a lot of bubbling either... Tastes good. Slightly cheesy but not too much. Has a bit of a bubbly thing going on. Feels a little more full bodied that the last cider, but still a little thin. Pretty dry.

    56 Days:

    Add citra to secondary in a mesh paint bag.

    59 Days:

    Rack into bottling bucket.

    Add lactose to sweeten and corn sugar for priming. Bottle just like a beer.

    Notes: Tastes pretty good. Hopefully didn't make it too sweet but definitely helps with the body a bit.

    Verdict:

    Pretty damn good. Definitely better than my first cider. Just a hint of Citra comes through, might want to try leaving it in a bit longer next time. Very dry, definitely didn't go overboard on the lactose. Fizziness is a bit hit or miss however, some bottles seem to be fizzier than others.