Malted Pumpkin Pie Cider

Today, I made a new cider. The pumpkin cider (6-006) turned out well but I want more of a pumpkin pie flavor. I want something that is sweeter, creamier, and tastier than just a pumpkin cider. I am not sure how to accomplish this other than by adding malt. This is the first time I have played with malt so I hope I used it correctly. Also, I used pumpkin pie mix rather than just pumpkin to incorporate more spices and sweetness. Hopefully this will work.

Here is the recipe:

7-007

• 4.5 gal Mott's Apple Juice
• 64 oz water
• 3 lbs Golden Light DME
• 1 can (30 oz) Libby's Easy Pumpkin Pie Mix
• 2 lbs C&H Dark Brown Sugar
• 2 tbs pectin enzyme
• 1 pkt Lavlin K1V-1116
• OG: 1.082
• Should make 5 gal in secondary

Wassail!

-Safari Bob

Another Pumpkin Cider

So I was wandering around Wal-Fart looking for a particular movie for Nancy's daughter who LOVES Beauty and The Beast. I have never seen it but who am I to cast stones at Disney films? My favorite movie of all time is Disney's Robin Hood. I do love that movie! In fact, I believe a clip is in order:

In any event, I found more apple cider on sale for $3 a gallon so I had to make some cheap hard cider! This time, however, I doubled the pumpkin and I plan to add habanero peppers to the secondary. Here is the recipe:

6-006

• 5 gal apple cider (mixed; no preservatives)


• 30 oz (2 cans) Libby's All Natural Pumpkin


• 5 tsp yeast nutrient


• 3 tsp pectin enzyme


• 1 pkt EC-1118


• OG: 1.060

Secondary

• 1-3 cinnamon sticks (crushed)


• 2 habanero peppers (quartered)
  

Wassail!

-Safari Bob

Because I can...

Batch 6-004: Kokopelli

Today was another busy day in the cider! I racked 6-005 the pumpkin cider (OG: 1.050; SG: 1.004; ABV: 6.1%) and I added 5 cinnamon sticks (crushed) and 2 vanilla beans to the secondary. I really hope that it tastes like pumpkin pie! Mmm... pumpkin pie...

I also bottled Kokopelli, 6-004 the habañero cider (OG: 1.050; FG: 1.002; ABV: 6.4%). I can not believe how quickly these ciders clear! The color is a clear gold and the apple flavor coupled with the habañero burn... oh, so tasty! This should be a crowd pleaser on a cold, autumn evening around the bon fire.

Finally, I am preparing my entries for The Hoppy Halloween Challenge 2010. I am sending The Prickly Pecker and the Kokopelli--even though it is so young. I can't wait to see how the are rated!

Wassail!

-Safari Bob

6-005: Hard Apple Pumpkin Cider

Today I brewed another batch of hard cider but this time I added pumpkin. I am really enjoying the hard ciders here lately and they are easy to make. Ah fall! I do love this time of year even though I live in West Texas where fall usually doesn't appear until mid November--and then only for 1 week. Still, we do have a local apple orchard that also keeps bees. Mmm... local honey for mead... Anyway, here is the recipe:

6-005

• 5 gal apple cider (mixed; no preservatives)


• 15 oz (1 can) Libby's All Natural Pumpkin


• 5 tsp yeast nutrient


• 3 tsp pectin enzyme


• 1 pkt EC-1118


• OG: 1.050

Secondary

• 4-6 cinnamon sticks (crushed)

Wassail!

-Safari Bob

Pumpkin Cyser Update

I racked the Pumpkin Cyser yesterday and discovered about 2" of lees in the bottom of the carboy. I also added 4 cinnamon sticks and a whole vanilla bean to the secondary. SG: 1.022.

Also, I am contemplating a new mead project: a chocolate mead. From what I read, the chocolate takes a longer time to age because of "oils" contained in the coca. I can find nothing more specific about this but most agree that the finished product is worth the wait. I hope to have a viable recipe by next weekend.

In addition, I bottled a traditional mead made from blackberry honey. I will post the finished stats soon.

-Safari Bob

Pumpkin Cyser

Today, I finally pulled the trigger and took a shot at a pumpkin cyser. Here is the recipe:

Primary
3 gal Apple Cider (pasteurized)
1 gal distilled water
12 lbs Clover Honey
15 oz Libby's Pumpkin (no additives)
2 lbs brown sugar
2.5 tsp pectin enzyme
5 tsp yeast nutrient
1 packet EC-1118 (hydrated)

Secondary (Planned)
4 Cinnamon Sticks
4-8 cloves
1 vanilla bean (whole)

Steps
First I boiled 1/2 gal of water, reduced to 170 F, and slowly dissolved the pumpkin while stirring.

Next, I sterilized the carboy, added the nutrient, enzyme and 2 gal cider.

Next, I removed must from heat, added honey and brown sugar slowly until dissolved.

Finally, added must and hydrated yeast to carboy. Topped off with cider to 5 gal.

OG: 1.51 (20.1% ABV).

-Safari Bob