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

6-004 Update

I can hardly believe how quickly the hard ciders are progressing. Batch 6-003 is already clear enough to read through and I had to rack batch 6-004 today. I may have to do a third batch here soon!

As I already stated, I racked batch 6-004 (OG: 1.050; SG: 0.998; ABV: 6.9 %) today because it was done fermenting. In addition, I added 2 habañero peppers (quartered; seeds and pith removed) and 3 sticks of cinnamon (crushed) into the secondary. It is quite dry (SG: 0.998) and should finish crisp and spicy (I hope).

Wassail!

-Safari Bob

6-004: Hard Apple Habañero Cider

I had a busy day today in the mead! First, I finally bottled 4-008 (chocolate mead) even though I brewed it back on 25 November 2008. This mead still has not cleared like I want it to (in fact I can see no difference in over a year) but I needed the carboy. So it will clear in the bottle, I suppose, even though it is now quite tasty. I have tried every thing but magnets to get it to clear and I finally ran out of patience.

I also racked 6-003 (hard cider) as it is time. This is my first attempt at hard cider so I do not know whether this quick fermentation is normal or not. It sure is tasty, however (OG: 1.050; SG: 1.000; ABV: 6.7%). If it keeps up its current rate, I should be able to bottle soon.

Finally, I brewed another batch of hard cider. This time I hope to have a more spicy cider for next summer. Here is the recipe:

6-004

• 5 gal apple cider (mixed; no preservatives)


• 5 tsp yeast nutrient


• 3 tsp pectin enzyme


• 1 pkt Red Star Pasteur Champagne yeast


• OG: 1.050

Secondary

• 2 habañero peppers (quartered)


• 2-4 cinnamon sticks (crushed)

Wassail!

-Safari Bob