Fruit Cider – Other

Statistics

General Info

Based upon Chris Banker's talk at NHC 2013. Procedures here.

Adding a blend of tart cherry juice and black cherry juice.

 

  • 4.5 gallons Member's Mark apple juice.
  • 0.25 gallons tart cherry juice.
  • 0.25 gallons black cherry juice.
  • Backsweeten with 0.30 gallons of apple juice.

 

Adjuncts

Amount Adjunct
36.00 pounds Juice - Apple
2.00 pounds Juice - Black Cherry
2.00 pounds Juice - Tart Cherry

Yeasts

Name Lab/Manufacturer Product ID Amount
Scottish Ale Wyeast 1728

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
14 days @ 68° F

Cherry Poppin Daddy

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Boil Time: 60    
OG: 1.048 / 11.9° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.