Mighty Dry Cider, Golden State (petaluma) Recipe
Make Mighty Dry Cider, Golden State (petaluma) Recipe in just 504h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Primary ingredients for 5 gallon batch
Method
Step-by-step directions for Mighty Dry Cider
- 1
Sanitize all equipment including the primary fermenter, airlock, hydrometer, siphon, and bottles to prevent contamination.
- 2
In a clean bowl, measure 100 ml of warm water (approximately 95–105°F / 35–40°C) for rehydrating the dry cider yeast.
- 3
Pour the 19,000 ml of apple juice into the sanitized primary fermenter.
- 4
Dissolve 1 teaspoon of yeast nutrient into the 100 ml warm water and whisk briefly; pour the nutrient solution into the fermenter with the apple juice.
- 5
Rehydrate the dry cider yeast in the same 100 ml warm water for 15 minutes, then gently swirl to suspend.
- 6
Pitch the rehydrated yeast into the fermenter; give the must a gentle stir to aerate and distribute yeast.
- 7
Seal the fermenter with an airlock and place in a controlled environment at 60–72°F (15–22°C).
- 8
Allow fermentation to proceed for 7–14 days, monitoring gravity daily with a hydrometer until SG stabilizes.
- 9
Once gravity is stable over 3 consecutive days, rack cider to a clean vessel to clarify (optional secondary fermentation).
- 10
If bottling immediately, ensure cider has reached desired dryness; otherwise continue conditioning in secondary for an additional 7–14 days before bottling.
