Cider Recipe of the Week: Spiced Cider
John Jurgenson secured the title of 2006 National Homebrew Competition Cidermaker of the Year for his medium pétillant spiced cider he simply calls, "Spiced Cider." This recipe along with the rest of the 2006 NHC-winning recipes are featured in the September/October 2006 issue of Zymurgy, which can be accessed by AHA members via the eZymurgy archive.
Name: Spiced Cider
Brewer: John Jurgenson (Friendswood, TX); Bay Area Mashtronauts
Category: Category 28: Special Cider and Perry
Style: Medium Pétillant Spiced Cider
Award: 2006 NHC gold medal in category 28; AHA 2006 NHC Cidermaker of the Year
Ingredients for 5 US gallons (19 L)
5.0 gal (19 L) pasteurized Knudsen's organic cider
Cote de Blanc yeast
Original Specific Gravity: ~1.050
Final Specific Gravity: ~1.000
Primary Fermentation: 7 days at 70°F (21°C) in glass
Secondary Fermentation: 7 days at 70°F (21°C) in glass
Tertiary Fermentation: "it seems like a long time" at 70°F (21°C)
Cider: After racking to tertiary, stabilize and clarify. Rack again. Sweeten to taste. I used ~4.5 teaspoons per pound of cider. Force carbonate to taste.
Spices: Soak cinnamon and nutmeg in Everclear in seperate jars. Add spices to taste. I use 32 drops cinnamon and 8 drops of nutmeg per pound of cider.
"The blanace beckons you to drink more. All spices compliment the tartness of the apples in the finish. Beautiful."
"I think you hit this one on the nose. Bright apple flavor matches clarity. Nutmeg, if there, merely adds to the complexity. I could drink this all night."