Applewine NHC 2010

Category 28: Specialty Cider and Perry

78 Entries

Sponsored by Woodchuck Draft Cider

Anjie Watts, Alpharetta, Ga., Brewmasters of Alpharetta

NHC 2010 Cidermaker of the Year

Gold Medal

Applewine

Ingredients for 5 U.S. gallons (18.93 L)

1 bushel Arkansas Black apples, pressed

3 cinnamon sticks (in primary)

1-2 packets Lalvin 1118 Champagne yeast

Potassium sorbate

Original Specific Gravity: 1.070 to 1.080

Final gravity: 1.008 to 1.012

Primary Fermentation: 2 weeks

Secondary Fermentation: 4-6 weeks

Directions

Use enough water and sugar to reach target volume and gravity. Adjust pH as necessary. Affix airlock, using vodka instead of water. After fermentation, back-sweeten to taste and add potassium sorbate to prevent refermentation. Bottle or force carbonate in keg. Best to leave six months to a year, but we all know that is not possible.

Runners-Up

Silver Medal: Dave Clark, Seven Hills, OH, Other Specialty Cider/Perry, Society of Northeast Ohio Brewers

Bronze Medal: Peter Cowles, Fairfield, CT, Fruit Cider, The Brewing Network