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Cider and perry is a category of beverages made from the fermented sugars of apples and/or pears and other ingredients. BJCP styles include standard cider and perry (common cider, English cider, French cider, common perry, traditional perry) and specialty cider and perry (New England cider, fruit cider, applewine and other specialty cider/perry).
Fermented at 64° F, base cider transferred to secondary and bulk aged for minimum of …More
Combine juice, sugar, Fermaid K, DAP and yeast in fermenter. Ferment in primary 3 weeks …More
Please reference Michael’s notes in the Cidermaker of the Year section on page 56 of …More
First concentration: 12 gal. (45.4 L) of juice is split evenly into two bottling buckets, …More
Clean your fermenting vessel with a non-soap detergent like OxiClean Free (scent and dye-free). Rinse …More
Add 2.5 g of potassium metabisulfite to juice 24 hours prior to pitching yeast. Pitch …More
Primary ferment for 10 days (when 65% fermentation is complete). Transfer to secondary. Allow to …More
Add 2 campden tablets to the fresh juice and let sit over night. Add sugar, …More
Clean all equipment and apples thoroughly before pressing and press directly into the sanitized primary …More
Employ a two-stage cryo-concentration to prepare fresh sweet cider for fermentation. Freeze juice at 22°F …More
Combine cider and yeast, aerate, ferment at 65° F to 70° F (18-21° C) for 7-10 days, rack …More
Boil 1 gallon (3.79 L) wort tailings (see intro for explanation) for at least 15 …More