Batch 79: 2016 Dry-Hopped Plymouth Orchards Cider

Started with 5 gallons of juice from Plymouth Orchards, fermented (and left on the lees) for 2 years before tweaking what was a boring final product.

  • 2016-10-08: Pitched D47 yeast.  Can’t remember if I used sulfite/Campden tablets to knock back wild yeasts.  OG 1.050.
  • 2017-03-25: added cinnamon stick, now common practice for all of my ciders.  At low levels, enhances apple perception and does not stand out as cinnamon.
  • 2018-08-18: racked and added:
  • 2018-08-23: kegged.  I hadn’t stirred in the leaf hops and they had formed a thick layer on top, with the top half being dry.  So the practical impact of the dry-hopping will be less than 4 oz for 5 days.

The cider itself was clean but dull before dry-hopping.  To test the idea of dry-hopping, I’d pulled a 1 liter sample and added the equivalent of 4 oz Mosiac per 5 gallons.  The result was fascinating, like a white wine with tropical fruit notes.

I’ve become inconsistent with taking final gravities, especially if the batch is many months old or is being stabilized.  Here it’s both, and I never measured the FG.  Let’s assume it’s 1.000 which would be an ABV of 6.5%.

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