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Pumpkin Cider
SPICED CIDER
START DATE: 10-31-12
RACKING DATE: 11-13-12
COLD CRASHING DATE: 12-19-12
BOTTLING DATE: 12-22-12
Batch Size: 2 gallons
FERMENTATION TEMP: 70F
OG: 1.049
FG: 1.000
YEAST USED: Half of a package of Red Star Pasteur Champagne (about 2.5 grams). No yeast starter made.
2 gallons of fresh unpasteurized cider with no preservatives from a local orchard
-added campden tablet 24 hours prior to pithing yeast
After Waiting 24 hours:
2 tsp Fermax Yeast Nutrient
1 tsp pectin enzyme added to juice
Racked into secondary after 2 weeks. And then added in the spices which consisted of:
Simmered/steeped on stove on low heat for 45 minutes:
2 cups of water
3 tsp ground pumpkin pie spice
1 ½ tsp ground allspice
1 tsp ground nutmeg
3 tsp ground cinnamon
2 tsp vanilla extract
2 tsp almond extract
I let the spices cool to room temp and added into the carboy. Shook carboy up really good to mix in the spices. Let sit for a little over a month in secondary before cold crashing for three days. I back-sweetened with the same cider I started with that I had frozen and bottled.
(Backsweetened with 1/2 tsp Pumpkin Syrup and 1/2 tsp Sugar per 2oz cider)
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