#71: Cidre Normande

The prize winnings included some EC-1118 champagne yeast that is also good for ciders.  Seeing that I was more likely to do a cider than a wine, I did a bit of searching for cider recipes.  I'm more inclined to like a dry cider or wine, so I'm going to let this sucker ferment all the way out as far as it'll go.

This one is based on a 5 gallon recipe from BYO called Cidre Normande.  Scaling back this much causes some tiny values for the acid blend, but I went ahead and added it nonetheless.  Used generic GFS honey and Whole Foods apple juice.  The juice comes in a one gallon jug, so this was a 5 minute "brew" day...  I poured a small amount of the juice into a sanitized container with the honey, acid blend, and yeast nutrient, and then microwaved that a bit to thin the honey.  Then that was poured back into the jug, temps were checked, and yeast was pitched.   Easy peasy...

I ended up a little higher on the OG than I thought (the honey and scale were not cooperating, so some estimation occurred), but no worries.  I think the max I'll see is a 7% abv, with the low end around 5 to 5.5%, which is about what I intended.

Cidre Normande

Common Cider

 

Type: Cider	Date: 12/23/2012
Batch Size: 1.00 gal
Ingredients
Amount Item Type % or IBU 0.10 tsp Acid Blend (Boil 5.0 min) Misc 0.10 tsp Yeast Nutrient (Primary 3.0 days) Misc 0.85 lb Apple Juice (1 gallon) (1.0 SRM) Sugar 73.91 % 0.30 lb Honey (1.0 SRM) Sugar 26.09 % 1 Pkgs Champagne (Red Star Lalvin #EC-1118) Yeast-Champagne
Beer Profile
Est Original Gravity: 1.049 SG	Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG	Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 4.89 %	Actual Alcohol by Vol: 7.04 %
Bitterness: 0.0 IBU	Calories: 232 cal/pint
Est Color: 1.6 SRM