Author: kjrude

Christmas Surprise

Honey sweetened Cider with holiday spices

Ingredients

Fermentables
14 Pounds of Honey
4 Gallons of unpasteurized, preservative-free cider
2lbs of dark brown sugar
Red Star Cote des Blanc yeast
Must Preperation
3 tsps. Yeast Energizer
2.5 tsps. Pectic Enzyme
5 Campden Tablets
Adjuncts
0.5oz. Cinnamon Stick
0.1oz. Cloves
0.5oz. Orange Peel
Secondary Fermentation Additive
3tbs. Sparkolloid

Brew Day Equipment
Brew Pot	6 gal
Fermenter	6.5 gal
Air Lock	1
Paddle	1
Hydrometer	1
Thermometer	1
No Rinse Sanitizer
Large Sauce Pan	2 gal
Ceramic Measuring Bowl	8 cups
Ladle	1

Date of recipe origination 08/04/2011

Version 01 Date: 08/11

Brew Day Preparations

SANITIZE Thoroughly clean and sanitize ALL brewing equipment and utensils that will come in contact with any ingredients, must or cider.
COMBINE In your fermenter add 4 gallons of unpasteurized, preservative-free cider with 3 Tsps. Yeast Energizer 2.5 tsps. of Pectic Enzyme and blend until all ingredients are dissolved. Take hydrometer reading and record on page 2.
MUST SANITATION Because the must is not boiled prior to fermentation it is important to insure that we kill any bacteria or natural yeast that may be living in your cider prior to adding yeast. This is done by adding sulfites, specifically sulfur dioxidein the form of Campden Tablets. Crush 5 Campden Tablets and add to the cider. Stir well, mixing all ingredients. Cover the bucket with a linen cloth and let sit for 24 hours.

Yeast Preparation

On brew day use a sanitized ladle to remove 1 cup of must from the fermenter. Mix this with 2 cups of boiling water. When the mixture has cooled to 100°F mix in the contents of the yeast packet and let the culture media stand for 20 minutes stirring occasionally.
Remove 3 cups of must and place in sterilized mixing bowl. Slowly sprinkle the culture media into the 3 cups of must in order for the yeasts to adapt to their new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes.
DO NOT ADD must until instructed to do so later in the Brewing Procedures section. Early addition can result in low yeast count as addition of Honey mixture can cause temperature shock and osmotic pressure differences that could kill yeast.

Brewing Procedures

BOIL Bring one gallon of water to a boil in a large sauce pan. Add 2lbs. of dark brown sugar slowly until all is dissolved. Add each of the adjuncts (Cinnamon Sticks, Cloves, and Orange Peel) and continue boiling for 10 minutes.
HONEY Add all 14 pounds of honey to the boil. To make pouring honey easier gently pre-heat the honey (do not heat to more than 120°F). Stir until fully combined
CRASH Immediately crash the temperature of the water and honey mixture by removing it from the stovetop, and placing the large sauce pan into and ice bath. Crash until the temperature reaches 120°F.
MIX Pour the contents of the large sauce pan through a course strainer into the fermenter with the must. Mix with a sterilized brew paddle until fully combined. Check the temperature of the completed must.
INITIAL GRAVITY Check initial gravity with your hydrometer and record in the appropriate location on the second page remembering to adjust for temperature.
AERATE Proper oxygenation is important to yeast health. Aerate your must either by vigorously sloshing it between two sterilized fermenters, stirring aggressively with your brewers paddle, or with an oxygen supply and stone.
PITCHING YEAST Monitor the temperature of the must and the yeast. When they are within 10°F (preferably 5°F) pitch it directly into the must and stir well with sanitized spoon or paddle. Firmly secure the lid onto the fermenter. Fill your airlock halfway with water and gently twist the airlock into the grommeted lid. Move fermenter to a dark, warm, temperature-stable area. (64°-86°F) Manufacture states that yeast can ferment in temperatures as low as 53°-57°F.

Brewing Procedures Continued...

Fermentation

MONITOR & RECORD
The must will begin to ferment within 24 hours and you will notice Carbon Dioxide releasing (bubbling) out of the airlock. Within 4 - 6 days the bubbling will slow down until you see no more Carbon Dioxide being released. After 10 days or when fermentation is complete (no bubbles for 48 hours) take a Final Gravity reading with a sanitized hydrometer and record it in your ABV% CALCULATOR.
SECONDARY FERMENTATION
Prepare for secondary fermentation by sanitizing a carboy, racking cane, and siphon tube. Additionally prepare 3 tbs. of Sparkalloid according to the manufactures instructions. When your Sparkalloid mixture is ready to be added it is time to begin racking. Set up your racking cane and siphon tube and begin to rack the cider. As it flows from the primary fermenter to the secondary fermenter begin adding the Sparkalloid by pouring it through a thin funnel in the top of the carboy. Take care not to agitate the cider by sloshing it as this will oxidize it. Adding the Sparkalloid during the racking procedure ensures consistent mixture without stirring or oxidizing.

Bottling Day

PREPARE PRIMING SUGAR
In a small saucepan dissolve 1 cup of corn sugar into 2 cups of boiling water for 5 minutes. Pour this mixture into a sanitary bottling bucket. Carefully siphon your cider from the fermenter to a bottling bucket being carful not to transfer the sediment. Stir gently for about a minute taking care not to aerate the cider. A can of 100% pure Apple Juice Concentrate can be used as substitute for corn sugar, but should still be boiled in water.
BOTTLING
Using your siphon setup and bottling wand, ﬁll the bottles to within approximately one inch of the top of the bottle. Use a bottle capper to apply sanitized crown caps.
BOTTLE CONDITIONING
Move the bottles to a dark, warm, temperature-stable area (approx. 64º - 72ºF). Over the next two weeks the bottles will naturally carbonate. Carbonation times vary depending on the temperature and beer style, so be patient if it takes a week or so to achieve proper carbonation. Once carbonation is achieved, you may move your bottles to a cooler area (approx. 44º - 52ºF) to continue aging.

Rude Brew

Batch Observations

Original Recipe by Karl Rude

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Date of Brew: __/__/____
Volume Brewed: ____ gal.
Temperature @ yeast pitch: ____°F
Original Gravity: _______@60°F
Secondary Date: __/__/____
Bottling Date: __/__/____
Final Gravity: _______@60°F
Alcohol by Volume is calculated as
(Original Gravity-Final Gravity) x131.25
(______ - ______)x131.25=____%
Comments:
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Brew Day Schedule
One gallon boiling water	Time of addition
Add– Cinnamon	0 min.
Add– Cloves	0 min.
Add– Orange Peels	0 min.
Add– 2lbs. Dark brown sugar	10 min.
Total Boil Time: 20 min.