Here's my cider

rwh · Post by **rwh** » Friday Dec 01, 2006 10:24 am

1 blackrock cider kit
6L apple juice
2L pear juice
700g dextrose

Heated the juice, dextrose and kit to 100 degrees. Then added to some cold water in the fermenter, topped to 23L. Still way too hot so cooled overnight in sink of water with ice, and wrapped in wet teatowels. Pitched at 24 degrees.

I was originally going to user 2L juice, 500g dex, 500g malt, 500g lactose, but my housemate is allergic to gluten and milk!

That, and apple juice was on special at my supermarket, $2.50 for 3L.

I might bottle half of this bulk primed with dex, and the other half with dex and lactose.

Chris · Post by **Chris** » Friday Dec 01, 2006 10:44 am

Sounds like you need a new housemate. Even better, make it with lactose, and then they won't raid your supply.

rwh · Post by **rwh** » Friday Dec 01, 2006 10:57 am

Haha yeah, that was my comment when I was talking to her about my recipe... "what, you're allergic to milk as well as being coeliac!? Sucks to be you!"

As for the raiding, it's not exactly a problem, seeing as all of my beer stocks are immune

Chris · Post by **Chris** » Friday Dec 01, 2006 10:59 am

That's the most important thing.

Beau · Post by **Beau** » Friday Dec 01, 2006 3:29 pm

I would cut the dextrose too as there are plenty of fermentables in the juice.
I made a BR Cider with 1kg dex, 4L apple juice, 4 granny smith apples, made to 20L and it came out 8%

Unless of course you want a high alcohol cider

rwh · Post by **rwh** » Friday Dec 01, 2006 4:06 pm

Not particularly, but it's a bit late now.