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Fat Basset Brer Rabbit Cider
thanx_n_advance wrote in my_magic_bottle
Easing back into brewing. . . .

(from:)Fat Basset Brer Rabbit Cider
  • 4 gallons "bottom shelf" apple juice*

  • 12 oz Brer Rabbit molasses

  • 8oz lactose

  • 0.7 oz black tea

  • 2 oz vanilla extract

  • Danstar Nottingham yeast

  • Red Star Côte des Blancs

Notes on the yeast substitution:
Red Star® Côte des Blancs, a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported).
Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F).
Click here for Technical Specification Sheet.
Dry or Liquid: Dry
Wine Recommendation: All Wine Types
Fermentation Speed: Moderate
Relative nitrogen needs: Medium

Pour the 4 gallons of juice directly into your sanitized fermenter.
Put 1 gallon of water into a pot on your burner and bring to a boil.
Turn off the burner and add the tea and let it steep for 5 minutes.
Add the lactose, molasses and vanilla extract to the tea.
Let the tea mixture cool a little and then add it to the cider. Since the 4 gallons is already cool, you can dump the hot tea in and it will still end up fairly close to pitching temp.
When the wort/must is down near 70F, pitch the yeast, put your airlock on and ferment thoroughly.

ITis batch ferments in space that stays a fairly constant 62°F and plan to rack after three weeks and let it sit in glass for 3 - 5 months again before bottling.

*In the grocery store or Target or wherever, the big 1 gallon jugs on the bottom shelf are usually what you're looking for. It should be 100% juice, with no preservatives (except vitamin C). It can be pasteurized (and pretty much is certainly going to have been).

OG: unknown
FG: unknown


Brewed on October 31st, 2011
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