Brickyard Brewing Company Pub Cider Recipe

Sanitation

Thoroughly sanitize all fermentation equipment (primary fermenter, airlock, siphon, hydrometer, pots, stirring spoon). Proper sanitation prevents off-flavors and contamination.

Prepare Juice

If using fresh-pressed juice, chill and rack to remove gross solids. If using store-bought juice, ensure it contains no preservatives (sorbates or sulfites) that inhibit yeast. Pour 5 gallons of apple juice into a sanitized primary fermenter.

Adjustments and Additions

Warm 1 lb turbinado sugar in a small pot with 2 cups (16 fl oz) of water until dissolved to make a concentrated sugar solution; cool to room temperature. Add the cooled sugar solution to the juice and stir gently to incorporate. Add 1 tsp pectic enzyme and 1 tsp yeast nutrient. If your juice tests low in acidity or tastes flat, add 1 tsp acid blend and stir.

Measure and Pitch Yeast

Measure starting specific gravity with a hydrometer; expect around 1.050–1.070 depending on juice and sugar. Rehydrate 1 tbs champagne yeast following packet instructions (or sprinkle directly if instructed) and pitch into the must. Seal fermenter with airlock.

Primary Fermentation

Ferment at 60–68°F (15–20°C) for 7–14 days. Vigorous fermentation should begin within 24–48 hours. Monitor airlock activity and gravity. When gravity has dropped to about 1.000–1.010 (usually 1–3 weeks), or activity has slowed substantially, proceed to secondary.

Secondary Fermentation (Optional)

Rack the cider off the gross lees into a sanitized secondary carboy to clarify. Leave for another 2–4 weeks at 50–60°F (10–15°C) until very clear and stable in gravity.

Stabilize

When fermentation is complete and gravity is stable for several days, prepare to stabilize before back-sweetening to retain sweetness without renewed fermentation. Dissolve 1/2 tsp potassium sorbate and 1 tsp crushed metabisulfite (or equivalent Campden tablet) in a small amount of filtered water and add to the cider. Stir gently to distribute. Wait 24–48 hours before sweetening to allow sulfite to dissipate slightly and for the sorbate to take effect.

Prepare Brown Sugar Simple Syrup

Make a brown sugar simple syrup using 12 fl oz filtered water and 12 fl oz (about 340 g / roughly 12 fl oz by volume) brown sugar: heat gently until sugar dissolves, then simmer 1–2 minutes. Cool to room temperature and sanitize by boiling or using pasteurized sugar. Taste and if syrup is very intense, dilute with a little more water to reach desired sweetness level.

Back-sweeten to Taste

Rack a small test volume (500 ml) into a sanitized jar, add measured syrup increments to determine desired sweetness and calculate total syrup needed. For a medium-sweet 5-gallon batch start by adding ~8–12 fl oz of the brown sugar syrup, stir gently, and measure gravity. Adjust until you reach the sweetness level you want. Once satisfied, add the calculated amount evenly to the main batch and stir gently.

Carbonation Preparation

Because cider is sweet and stabilized, you may want only light carbonation. Boil 4 oz priming sugar in 12 fl oz water to make priming solution; cool. If kegging, carbonate to 1.5–2.2 volumes CO2. For bottling, add priming solution to bottling bucket and rack cider onto it to mix gently and evenly.

Bottle or Keg

Fill sanitized 12-oz bottles, leaving ~1 inch headspace, cap, and store at 65–70°F for 1–2 weeks to carbonate. Then move to cooler storage (50–55°F) to condition for 2–4 weeks. If kegging, transfer to CO2 and allow to carbonate to desired level, then chill before serving.

Aging & Serving

Allow a few weeks for flavors to integrate; sweet ciders often taste best after 4–8 weeks. Serve chilled (45–55°F) in a tulip or pint glass. Keep stored cold to preserve sweetness and prevent any slow refermentation.