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:
- 4 oz Mosaic leaf hops
- 1 gallon of thawed fresh cider to backsweeten
- sorbate & sulfite to stabilize per How much sorbate and sulfite should you add to stabilize cider?
- 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%.