Name: The Porter Beer Bars Cidre Blanc Recipe
Cook time: 24 h
Total time: 24 h
Yield: 20 servings
Ingredients: 5 l fresh apple juice (Gold Rush or blend); 150 g table sugar (sucrose) or cane sugar; 3 tsp acid blend (citric/tartaric) or 100% malic acid; 5 g Sauvignon Blanc wine yeast (dry); 1 tsp yeast nutrient; 0.5 tsp yeast energizer (optional); 1 tsp potassium sorbate (only if backsweetening); 5 g bentonite (fining); 25 g bottle priming sugar (dextrose or sugar) for light effervescence; 20 to taste sanitized bottles with caps or corks; 1 tbs fresh lemon zest (for accent); 30 ml peach or apricot concentrate (for stone fruit lift)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Dry Cider: high-acid & effervescent, w/ notes of tropical citrus & stone fruit. Gold Rush Apples & Sauvignon Blanc wine yeast

Start with 5 L of freshly pressed or high-quality store apple juice (Gold Rush or a blend dominated by Gold Rush for its tart apple character). If juice is cloudy, cold-settle overnight and rack off heavy solids. Heat is not required; keep juice cool (12–18°C) to preserve aromatics.

Prepare and adjust juice

Measure starting specific gravity (SG) with a hydrometer. Target original gravity (OG) ~1.045–1.050 for a dry, moderate-strength cider. If SG is below target, dissolve 150 g table sugar in a small amount of warm water and stir into the juice until fully mixed; re-check SG.

Adjust acidity to achieve high-acid profile: add 3 tsp acid blend (or measured malic acid) gradually, stirring and tasting. Aim for total titratable acidity ~6–8 g/L; if unsure, add conservatively to reach bright, lively acidity. Chill back to 16–20°C if temperature rose while mixing sugar or acid.

Sanitize all fermentation equipment (carboy, airlock, spoon). Rehydrate 5 g Sauvignon Blanc dry wine yeast in 30 ml of sterile 35–38°C water for 15 minutes following manufacturer instructions. After rehydration, gently stir yeast into the must.

Sanitize & rehydrate yeast

Add 1 tsp yeast nutrient and, if using, 0.5 tsp yeast energizer to the must and mix gently. These support a clean, complete fermentation and help maintain aromatic character.

Transfer must to a sanitized fermenter, leaving minimal headspace, fit airlock, and ferment at a controlled 16–20°C. This temperature range preserves tropical citrus and delicate stone-fruit esters associated with Sauvignon Blanc yeast.

Allow primary fermentation to proceed until specific gravity stabilizes between 0.995–1.000 (fully dry) or your desired dryness is reached. This typically takes 7–14 days depending on temperature and yeast activity. Monitor daily for hydrostatic changes and off-odors. Stirring is unnecessary once fermentation is active.

When fermentation is complete and the cider clears somewhat (usually 7–14 days after fermentation onset), gently rack (siphon) the cider off the gross lees into a sanitized secondary carboy to reduce yeast autolysis and bitterness.

If you want pronounced stone-fruit character, add 30 ml peach/apricot concentrate at racking and gently stir or let it blend for several days. For a subtle citrus lift, add 1 tbsp fresh lemon zest in a sanitized muslin bag for 24–48 hours; remove before bottling to avoid excessive bitterness.

If you plan to backsweeten later, and want to prevent renewed fermentation, add 1 tsp potassium sorbate and wait 24 hours before backsweetening. Note: potassium sorbate does not stop yeast on its own; it stabilizes sweetened cider when combined with proper sulfite management (not included here).

If desired, add 5 g bentonite or other finings according to package directions to speed clarification. Allow 48–72 hours and rack again to leave fine lees behind.

Prepare priming sugar: dissolve 25 g priming sugar in 100 ml boiling water, cool to room temperature. This quantity is intended to produce light effervescence in approximately 5 L of cider (adjust proportionally for your volume).

Gently add the cooled priming solution to the bottling bucket, then siphon cider into the bucket to mix evenly without introducing oxygen. Fill sanitized bottles, leaving ~2–3 cm headspace, and cap or cork securely.

Condition bottles at 18–22°C for 1–2 weeks to develop carbonation. After initial conditioning, move bottles to cooler storage (10–15°C). Chill before opening to reduce foaming; open slowly. Expected carbonation: light, effervescent (target ~2.2–2.6 volumes CO2).

Serve chilled (6–10°C) in tulip or flute glassware to concentrate aromatic tropical citrus and stone-fruit notes. Pour gently to preserve effervescence. Store bottles upright in a cool, dark place and consume within 6–12 months for best fresh aromatics.

If any bottles are over-carbonated, refrigerate immediately and open carefully over a sink. For still cider (no priming), skip priming sugar and keep sealed or bottle under crown caps with no headspace for minimal oxygen ingress.

fresh apple juice (Gold Rush or blend)

table sugar (sucrose) or cane sugar

acid blend (citric/tartaric) or 100% malic acid

Sauvignon Blanc wine yeast (dry)

yeast nutrient

yeast energizer (optional)

potassium sorbate (only if backsweetening)

bentonite (fining)

bottle priming sugar (dextrose or sugar) for light effervescence

sanitized bottles with caps or corks

fresh lemon zest (for accent)

peach or apricot concentrate (for stone fruit lift)

Cidre Blanc

Make Cidre Blanc Recipe in just 24h . Dry Cider: high-acid & effervescent, w/ notes of tropical citrus & stone fruit. Gold Rush Apples & Sauvignon Blanc wine yeast

Cidre Blanc

Descriptors

Tasting Notes

Food Pairings

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