Lawrence Brewers Guild

Robert Johnson

First Place Winner 1996 Kansas City Bier Miesters' Competiton

1 Gallon Batch

1 Gal. Louisburg Apple Cider
1/2 tsp. Peptic Enzyme Powder
1/2 tsp. Acid Blend
1/4 tsp. Grape Tannin
1/4 tsp. Yeast Nutrient
3 Campden Tablets (2 in the Primary, 1 in the Secondary)
1 pkg. Vinter's Choice Dry Mead Yeast
2 ozs. White Sugar-4 tsp. in 4 ozs. water (Bottling)

Brewer's Comment's
The cider was really quite easy to make. One day my parents dropped off a jug of Louisburg cider. So I threw in the extra ingredients, pitched the yeast, racked it a couple of times, let it clarify, bottled it, and waited three months.

Does anyone have any extra Peptic Enzyme Powder, Acid Blend, Grape Tannin, Campden Tablets sitting around? I looked at ordering this stuff online, but it was running $12-$14 including shipping (yikes! shipping was more than the supplies).

Since I have some mead in the primary right now I'd like to get a small batch of cider going while I can harvest yeast from my mead...

I have acid and tannin. no pectic enzyme. I'd skip the campden. It is unnecessary IMHO.

Can I stop by and pick up the supplies in the next few days?

I'll keep looking for the Pectic elsewhere.

Thanks!

You might check the Merc. I think that it is used in canning.
Joe

BourbonDrinker wrote:Can I stop by and pick up the supplies in the next few days?

I'll keep looking for the Pectic elsewhere.

Thanks!

Sure! PM sent with contact info.

I'm working on my second batch of this recipe now. After 10 days the primary fermentation has stopped so I racked and clarified the cider. Still smells a bit like sulfer/rotten eggs. Should I wait and leave the cider in the secondary for a few weeks to see if the sulfer/rotten egg smell subsides, or if I prime and bottle now will it go away after aging 3-6 months in the bottle?

The sulfur smell is very common in cider making. Especially if you used whitelabs cider yeast. I would leave it in secondary, and check on it after a month or two.