Back to SearchGraham's English Cider
5.0 stars based on 1 votes
Beer Style: Still Cider, New-England Style Cider
Recipe Type: extract
Yield: 5 gallons
Description:
Graham’s English Cider is a clean, dry, naturally gluten-free hard cider inspired by classic English farmhouse styles and comparable to Samuel Smith’s Organic Cider. Crafted from fresh apple juice with subtle tannins from black tea and a touch of citrus brightness from lime, it delivers a crisp, refreshing profile with a smooth, wine-like finish. A simple, elegant recipe for gluten-free brewers seeking a traditional, well-balanced cider that improves beautifully with age.
Ingredients:
- 5 gallons Treetop (or equivalent) Apple Juice
- 4 black teabags (English or Irish Breakfast)
- 3 key limes (or one regular lime)
- 1 pack s-04 yeast
- Yeast nutrients per dosing and time addition recommendations
Additional Instructions
Primary Ferment: 30 days at 60 - 70 degreesSecondary Ferment: 30 - 60 days at 60 - 70 degrees
Beer Profile
Alcohol by Vol: 6.4%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons
Procedure:
Add juice of lime(s) to 3 cups of water, bring to a boil then turn off heat. Steep teabags for 7-10 mins, cool for a few mins then add to carboy. Add nutrients and juice into carboy with an aggressive pour to help aerate the juice. Add yeast, put an airlock on then place in a cool (60F-70F) environment.
Primary for one month, then rack to secondary, topping off with juice. Leave in secondary until crystal clear (usually 2-3 months or so from pitching) then bottle with 4oz priming sugar.
Takes about a month to carbonate, tastes good after 3 months, but just gets better with age. I usually start opening bottles about 5 months after pitching. Optionally, bottle without carbonation for still cider.